The World's Best Chick'n Salad

As I said before, Soy Curls are my favorite mock meat right now, and we use them to substitute for chicken strips and beef strips in many different recipes.  Chop up those chick'n strips and you can make your favorite chicken salad as well!  Here is my new favorite Chick'n Salad recipe.  People will swear it is made with real chicken!

World's Best Chick'n Salad

• 1 8 oz bag Soy Curls
• 3/4 cup vegan white wine
• 3/4 cup low sodium No Chicken Broth
• 6 organic spring onions, finely chopped
• 4 ribs organic celery, finely chopped
• 1 organic Granny Smith apple, finely chopped
• 1/2 - 3/4 cup (or more if needed) Veganaise vegan mayonnaise (I use the reduced fat)
• 1/4 tsp black pepper or more to taste

Boil the wine and broth together in the microwave making sure to keep the end amount at 1.5 cups.  (This is the minimum amount of moisture needed to rehydrate 8 oz of Soy Curls.)  The chick'n will not be cooked further, so make sure the wine boils enough to eliminate the flavor of alcohol.  Add Soy Curls to hot liquid and leave for 10 minutes (you may need to place a weighted plate on top so all the curls get to absorb the liquid.)  While those are re-hydrating, chop your celery, onions and apple and place in a large mixing bowl.  When curls are re-hydrated, let cool, chop into small dice, and place in mixing bowl with chopped veggies.  Sprinkle in black pepper and mix to combine.  Add Veganaise and mix well until you get the creamy consistency you want.  Use as you would any chicken salad in sandwiches or stuff some tomatoes.  In the pictures below, we stuffed tomatoes with this Chick'n Salad and with our Fegg Salad from my March 8, 2012 post. 

Which do you think people will eat first? The Chick'n or the Fegg?