This recipe is a prime example of our Two Kitchens Colliding. Me, the vegan sister, putting together a recipe for my meat and veggie loving sister. Chicken salad: and she loves it.
Her empty sandwich plate and lack of leftover chicken salad tells me it was a winner! She was even a little surprised about my meat-cooking abilities!
Crunch fennel and celery
All combined into one yummy (Tab hates that word but..she's snowmobiling so can't edit it out) salad.
For those of you, like me, who don't eat meat, or just like to incorporate other forms of protein in your meals, the chickpea salad version is delicious!
Chickpea or Chicken Salad Sandwiches – serves 4 chicken & 3 chickpea
12 ounces roasted chicken, shredded or cubed or 1 can chickpeas, rinsed and drained
1/2 cup apples, small dice
1/2 cup celery, sliced thin
1/2 cup fennel, sliced thin
1/4 cup dried cranberries
1/4 cup toasted pecans, chopped
Dressing: (below is enough for either chicken or chickpea salad)
2 teaspoons maple syrup
3 teaspoons apple cider vinegar
1/2 cup plain nonfat Greek yogurt or vegan mayo (this is the one I make)
salt & pepper, to taste
1. Combine dressing ingredients and set aside
2. Combine chicken or chickpeas with apples, celery, fennel, cranberries and pecans. Toss to combine.
3. Mix dressing with chicken or chickpea mixture, build your sandwich and enjoy.
Chicken - 246 calories, 8g fat, 13g carbohydrate, 2g fiber, 30g protein
Chickpea - 279 calories, 10g fat, 45g carbohydrate, 11g fiber, 10g protein