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Becky's Chicken Salad
The vegan recipe uses flaxseed meal as a substitute for eggs, and it's mixed with pumpkin puree, maple syrup, and spices.
Recipe Summary Becky's Chicken Salad
A delicious, rich and tasty cold chicken salad! Whipped cream gives this a lift. Serve on a lettuce leaf or in sandwiches.Ingredients | Vegan Lunch Recipes Minimalist Baker
2 ½ cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
½ cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
¼ cup heavy whipping cream
Directions
In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
Try this recipe with leftover turkey, too.
Info | Vegan Lunch Recipes Minimalist Baker
prep:
20 mins
total:
20 mins
Servings:
10
Yield:
10 servings
