5 Reviews

Delicious!! I doubled the recipe too. I used red onion and dijon mustard - very nice. I did like the curry powder addition also. Thank you :)

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epaton May 15, 2010

This dish is SOOO tasty! I always double the recipe because it disappears too fast! I do not use the pickle, however I ALWAYS add an 1/8 teaspoon of HOT Curry Powder. But you can add ANY spicy addition like 1/2 finely MINCED Jalapeno pepper. WOW!

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LoveToCook&Eat August 03, 2009

YUM!!!!! Oh my gosh, best vegan chicken salad I've ever had. I added in some red grapes and toasted almonds as well as some paprika and garlic powder. I am patiently awaiting lunchtime now. It took all I had to not eat it for breakfast!! :) Thank you for this amazing recipe! I'm going to take it to Thanksgiving this year for sure. <3

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959758 September 18, 2008

This recipe is from How is all Vegan and it's one of my favorites! I've made it many times and it never fails to please.

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Bealicious January 08, 2008

I love the health benefits of tempeh and this is a perfect way to use. The flavors were wonderful. I used dill pickle instead of the sweet kind and I put this on a sprouted whole wheat bun with avocado and organic lettuce. I will make this again. Thanks for a healthy and wonderful recipe.

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Chef Joey Z. October 10, 2007
Vegan Chicken Salad