One of my goals with this blog is to provide easy vegan recipes that don’t require a lot of ingredients or skill to make. Something I hear often is, “I would love to eat more vegan food – but I don’t know how to cook!” (I used to feel that way, too.) But that’s fine, because this is barely cooking! All you really have to do is put ingredients in a bowl, and your friends or partner or stomach will think you’re a genius.
- Beyond Meat Beyond Chicken Strips (1 package)
- vegan mayo (1 generous tablespoon)
- I like Trader Joe’s brand – pictured below – or Just Mayo
- green onion (1 stalk)
- pickle juice (1-2 tablespoons)
- Mrs. Dash (a few shakes)
About Beyond Meat: I’ve always been loyal to the grilled variety of Beyond Meat chicken since because they’re super basic and can be used in any recipe. I got lightly seasoned this time because, uh, to be honest I don’t think I was paying attention. But they did add a nice flavor to the chicken salad, and I will definitely try them in more recipes in the future. I could be a convert? These babies are gluten free, and have 20g of plant-based protein per 3-oz serving.
If you can cook a frozen product according to package instructions, congratulations — the hard part is over. Sauté your Beyond Meat in a little oil until warmed and slightly browned/crispy on the outside. Remove from pan and allow to cool for a bit; honestly 10 minutes at room-temp is probably long enough if you’re trying to eat this ASAP, or wait a little longer/refrigerate if you’d like. Cube your chicken and add green onion, vegan mayo, Mrs. Dash (or seasoning of your choice), and pickle juice. Mix and serve.
About Pickle Juice: Listen, not only is this recipe not fancy, it includes probably the most not-fancy ingredient you will ever use. Start with a little, and add more until the dressing is the consistency you want. I love pickles but I’m very picky – my personal pickle picks are Claussen Kosher Dills, and Sonoma Brinery Wild West Dills. It doesn’t really matter what kind of juice you use, low-end or gourmet, but I would go for something tangy or spicy over sweet.
I ate this as lettuce wraps this week, but it’s great on sandwiches, crackers, salads, or all by itself. Enjoy!