Recently I was very excited to receive some of the new Beyond Meat to try! I tasted some strips out of one of my packages and knew I what I wanted to make right away. Well, truthfully there was more than one thing I wanted to make (lucky I had 3 packages!), but chicken salad was the first thing that sprang to mind.
I loved chicken salad once upon a time and I have had a few delicious vegan versions, but it’s not something I make very often. I had some leftover Maui pineapple, macadamias and honey mustard, so I decided on Hawaiian Chicken Salad on Toast…because sometimes an open-face sandwich is better.
Hawaiian “Chicken” Salad
Ingredients:
1 package grilled Beyond Meat strips, or lightly seasoned would be perfect as well
1/2 c pineapple, cubed
2 ribs celery, chopped into small dice
1/4 c raw unsalted macadamia nuts, finely chopped
1 tbsp fresh chives, minced
Dressing:
scant 1/2 c Vegenaise (I like the reduced fat version)
1 tbsp macadamia honey mustard (available by mail order from Purdy’s)
1 tsp white wine vinegar
1/2 tsp onion powder
1/4-1/2 tsp freshly cracked black pepper (I like a lot of pepper, the more the better!)
Method:
Whisk all ingredients for the dressing together in a serving or mixing bowl. Set aside. Cut the strips with kitchen shears into desired size pieces. You can also use a knife, but the shears work great for this. Add the strips, pineapple pieces, celery, nuts, and chives to dressing and toss to coat.
