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    You are in: Home / Recipes / Vegan Chicken Salad Recipe
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    Vegan Chicken Salad

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on May 15, 2010

      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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    • on August 03, 2009

      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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    • on September 18, 2008

      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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    • on January 08, 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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    • on October 10, 2007

      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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    Nutritional Facts for Vegan Chicken Salad

    Serving Size: 1 (119 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 248.8
     
    Calories from Fat 126
    50%
    Total Fat 14.0 g
    21%
    Saturated Fat 2.7 g
    13%
    Cholesterol 6.0 mg
    2%
    Sodium 958.7 mg
    39%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 1.4 g
    5%
    Sugars 4.4 g
    17%
    Protein 17.0 g
    34%

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