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  • Genevieve Short

Vegan Chik’n Salad... a lunchtime favorite

Updated: Apr 8, 2019


2 vegan chik’n cutlets

1 celery stalk (finely chopped)

1/2 small onion (finely chopped)

2 tbsp. vegan mayonnaise (Veganaise is my favorite)

1/2 tsp. Dijon mustard

2 tbsp. finely chopped fresh cilantro

1/2 tsp. black pepper

1 tsp. paprika

Sauté cutlets in olive oil and brown on both sides.

Let cutlets cool down and cut into bite sized pieces.

In a bowl add all other ingredients to the cutlet pieces and mix together.

Let sit in refrigerator for at least 30 minutes before serving.

Eat on its own or on your favorite bread or bun.

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