Apple Jalapeño Chick'n Salad

If you like your meals with a little sweet, a little heat, and a whole lot of flavor, this Apple Jalapeño Chick'n Salad is calling your name. It’s a playful twist on a classic. Perfect for meal prep, picnics, potlucks, or an easy lunch. Crisp apples, a touch of jalapeño, plant-based chick'n, and a herbed mayo dressing come together for a dish that’s bright, bold, and surprisingly addictive. I've made it more than a few times now so I had to share it with you. I recently brought this to a potluck at work, where I'm the only vegan in the room, and it was a hit with everyone!

Ingredients

• 2 8 oz packages of Torfurky Lightly Seasoned Chick'n, diced

  • or 1.5 to 2 15oz cans of chickpeas, rinsed and slightly mashed

  • or 1.5 cups rehydrated soy curls or your favorite vegan chick'n strips

• 1 cup diced cosmic apple

  • alternative apple options: honeycrisp, jazz, pink lady, or envy

• 1 jalapeño, finely diced (remove seeds for less heat, I do!)

• 2 stalks of celery, diced

• 1 green onion, sliced

• 1/2 cup vegan mayo (I use Hellman's Plant-Based)

• 2-3 tablespoons of fresh lemon juice (from 1 lemon)

• 1 teaspoon dried dill (1-2 tablespoons of fresh if you're feeling fancy)

• 1/2 teaspoon black pepper

• 1/2 teaspoon sea salt

Directions

If you're using Tofurky chick'n, soy curls, or another vegan chick'n, sauté it in 2 tablespoons of neutral oil over medium heat until browned. Choose an oil that won’t add extra flavor, like avocado, canola, or grapeseed oil.

In a large bowl, combine all of the ingredients -- chick'n, apples, jalapeño, celery, green onion, mayo, lemon juice, dill, black pepper, and salt. Stir the mixture until it is well combined. Taste and adjust seasoning if needed. Add a little extra jalapeño if you like it spicier!

Chill for at least 30 minutes before serving to let the flavors mingle. Serve on your favorite sandwich bread, lettuce cups, crackers, or eat it straight from the bowl.

Let me know if you try this recipe and what you think!