Un-Chic’n Salad w/ Arugula and Dandelion Greens

(UPDATE: February 23, 2016- Due to it’s popularity at a food demo and winter event, I am updating this recipe/blog to include the salad that’s accompanied this dish.)

I discovered this recipe while watching an informational documentary called, “Vegangal.com: Change Your Food, Change Your Life” (visit the website). I really missed chicken salad sandwiches and tuna sandwiches. After modifying this recipe to our allergies and our liking… Voila’! I was HOOKED! This recipe is nothing short of AH-mazing!

So here’s how to make it… You won’t ever miss the meat version again (if you ever did) and it makes GREAT sandwiches! We modified it using all organic ingredients, and allergy friendly mayo, mustard, and relish.

This recipe makes enough for six servings as an entree.

For the Un’chic’n salad:

IMG_20150705_1257364 cans of Chic-peas, drained
2/3 c Soy Free Vegenaise
1 tbsp Organic Stone Ground
          Mustard
1/2 c Organic Dill Delish
1/3 c Organic purple onion,
          diced
2/3 c Organic celery, diced
2 cloves garlic, minced
1/4 tsp paprika
Salt and Pepper to taste

For the salad:

1 bag of organic baby Arugula
1 bunch of organic Dandelion Greens
1/2 cup diced organic purple onion
1 large heirloom tomato, diced
2-3 ounces of sunflower sprouts
1 cup cold or expeller pressed extra virgin olive oil
1 cup Bragg’s raw apple cider vinegar
4 tbsp local raw honey
1 tsp organic stone ground mustard (as an emulsifier)
1 clove of garlic, minced
Salt and pepper to taste

How to make it:

Un’Chic’n Salad

Drain the chic peas of their liquid. Using a food processor, coarsely chop the chic peas.

Place them in a bowl. Add the remaining ingredients, and stir to incorporate.

Add salt and pepper to taste. You may also add more Vegenaise if you like it creamier.

Set to the side (or refrigerate if not eating right away) while you prepare your dressing and Arugula & Dandelion Greens salad.

Arugula & Dandelion Greens salad

Coarsely tear the dandelion greens and rinse both greens (arugula and dandelion). Use a salad spinner to remove excess moisture. Transfer to a large bowl for dressing. Add your sunflower sprouts.

Dice your tomato and onion; set to the side, and mince your garlic.

In a blender, add your vinegar, honey, garlic, and mustard. Blend on low speed, drizzling olive oil in slowly. Add salt and pepper to taste.

Pour a desired amount of dressing over your greens to dress your salad and toss. Add the tomatoes and onion and gently toss again.

Plate your salad, and add a generous scoop of the Un’chic’n salad to the top of your bed of greens.

Finish with some fresh black pepper and additional sprouts, if desired.

ENJOY!

Let me know in the comments how this recipe turned out for you…

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