Spring Chicken Style Seitan Salad

If you are vegan, chicken style seitan can be a delicious addition to main dishes, if you are missing chicken, or just want something a little different than tofu.  Although it is great in soups and stir fries, it can also be used in anything you would use shredded chicken.  If you miss classic chicken salad, I have a twist on a classic for you, spring chicken salad.  It contains some of my favorite spring veggies, peas and radishes which add a nice crunch and also a bit of spinach for added nutrients.  This would be a substantial main dish, but also light and perfect for warmer weather.

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.

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Servings: Serves 3 | Prep Time: 10 minutes | Cook Time: 0 minutes | Ready in: 10 min

Ingredients

• 1 16 oz pkg chicken style setian, cut into bite sized pieces
• 4 sliced organic green onions
• 8 small organic radishes, sliced
• 1/2 cup fresh or frozen organic peas
• 1/2 cup pine nuts (available in bulk)
• 1 large bunch of organic baby spinach
• Dressing:
• 2 tsp minced rosemary
• 2 Tbsp organic lemon juice
• 1 Tbsp agave nectar
• 1/2 cup Vegannaise
• 1 garlic clove, minced
• 1/2 tsp sea salt or to taste
• Freshly ground black pepper to taste

Instructions

In a large bowl, combine seitan, green onions, radishes, peas, pine nuts, and spinach. In a small bowl, whisk together dressing ingredients and pour over salad and toss well. Serve chilled.