After years of searching and testing, I have finally found the perfect fake chicken for chicken salad, and thus, I have created a delicious (if I do say so myself) fake chicken salad recipe.

Ingredients

• 1 bag of Quorn Tenders (meatless chicken product that looks like bites of chicken)
• 2 Tbs. Mayonnaise
• 2 Tbs. Sour Cream
• 2 Celery Stalks (chopped)
• 2-3 Green Onions (chopped)
• 2-3 Hard Boiled Eggs (optional)
• Splash of Dijon Mustard
• 1-2 Tbs. Pickle Relish (based on your taste preferences)
• Salt & Pepper to taste
• Garlic Powder to taste

Method

1. Cook Quorn Tenders in microwave until they are defrosted.  I put them in the fridge after cooking them because I wanted my chicken salad to be cold, but you could process to the next step with warm Tenders.
2. Mix Tenders, mayonnaise, sour cream, celery, green onions and eggs together.
3. After you have the main ingredients, you can start to add the pickle relish, salt and pepper and garlic powder to taste.
4. I used very little garlic, but quite a bit of salt and pepper.
5. I also through in a bit of Dijon mustard for extra flavor.

I suggest you enjoy this wonderful concoctions on a croissant, but it is nearly as good on regular bread.

• Baby arugala & romaine lettuce
• strawberries
• goat’s cheese
• olive oil
• red wine
• candied walnuts
• balsamic glace vinegar (thicker than regular balsamic vinegar dressing)…(these are also available in pre-flavored varieties, like raspberry, strawberry etc if you prefer)

Method

• Chop lettuce into bite size pieces, mix together well
• slice strawberries thinly
• top the lettuce with strawberries, crumble goat’s cheese on top
• add walnuts if desired
• add dressing, salt and pepper to taste

Dressing Method (this will make enough for several salads)

• in bowl, add 1/2 cup of balsamic vinegar glace, 1/2 cup of olive oil
• add splash of wine (or more if you prefer)
• Mix well, and quickly drizzle on top of salad before it seperates

• 1 head shredded iceberg lettuce
• 2 stalks of chopped green onions
• 4 faux chicken patties
• ½ pkg. of wontons (just pick-up a bag of already cooked wontons from a Chinese Restaurant)
• ¼ cup toasted slivered almonds

Dressing Ingredients

• ¼ cup vegetable oil or olive oil
• ¼ cup sugar
• ¼ cup white vinegar
• 2 tsp. salt
• 1 tsp. pepper
• 1 tsp. Accent seasoning

Method

• In frying pan, add all dressing ingredients.
• Heat on low-medium until all sugar is melted. When dressing is proper consistency, remove from heat. It should be room temperature when you add it to the top of the salad. Put in fridge to speed up process if you want. While it is cooling, you can do the rest of the recipe, which should time it just about right.
• Put chicken patties in oven (preferred) or microwave to cook according to directions on package. It’s best for these to be crispy for this salad, which is why the oven method is preferred.
• In big mixing bowl, add lettuce, onion and almonds. Mix well.
• Break up the wontons into manageable, bite size pieces, then add wontons to mixing bowl too. Mix well again.
• When chicken patties are cooked, cut them into long strips.
• If you’re serving the whole recipe, add the dressing to the mixing bowl, and mix well. If just making a small batch now, add salad to plate, drizzle dressing on top.
• Add chicken strips to top of salad.
• Eat!

• Bag of Hearts of Romaine Lettuce
• Brianna’s Asiago Style Caesar Dressing
• Grated Parmesan Cheese
• Croutons
• Salt and Pepper

Method

1. In large mixing bowl, add whole bag of lettuce
2. Depending on your level of caesar affection, add between one and three tablespoons of Caesar dressing. Usually you want just enough to get a little on each leaf, but not so much that you’re mopping it out of the bottom on the mixing bowl.
3. Mix thoroughly until all lettuce is coated to your liking.
4. Empty onto two large plates, add croutons and salt and pepper to taste. We like the larger style croutons, almost like the type you get at Outback Steakhouse (the ones that are almost 1 inch square, and 1/2 inch thick)
5. Sprinkle Parmesan cheese, not too much and serve.