One of my very favorite sandwiches used to be chicken salad, well at least the way I used to make it. I still love it, but of course without the chicken and cruelty involved, and without the saturated fat. I hope you enjoy this *recipe as much as I do.
2 cups (measured before hydrated) Butler Soy Curls, see link below to order online
1 can *Garbanzo Beans, drained, rinsed and smashed with fork
1 T Poultry seasoning + 1-2 more tsp as needed
1 tsp Parsley
1/2 white onion diced
15 sweet seedless green *grapes sliced in half, or 2-3 ribs of celery diced
3/4 cup chopped walnuts (optional but delicious)
1 cup Plant Based Tofu Mayo (the more you use the creamier it will be, I usually use a cup of tofu mayo) or use your favorite plant based mayo
1 tsp of *sugar (optional)
S&P to taste
Hydrate your Butler Soy Curls in 4 cups warm water for 15-30 min with 1 T Poultry Seasoning stirred in. After they hydrate you will end up with nearly 4 cups of soy curls. Then squeeze all excess liquid from them, and chop up soy curls in small pieces or pulse in food processor, and put in med hot skillet with a T of soy sauce, stir until lightly browned, set aside to cool. After cooled completely, put in large bowl, and sprinkle a bit more poultry seasoning, parsley, s&P, optional tsp of sugar, add the smashed garbanzo beans, then... simply add all the rest of the ingredients, stir well and season more or less to taste. Keep tasting and make it the way you like it. Refrigerate for at least one hour before serving on your favorite whole grain bread, rolled in a wrap, or simply top your favorite greens. Yum!
*For a LOWER CARB version of this dish: Sub out the garbanzo beans for shelled edamame beans, celery only, add one avocado, and half the tofu mayo. (no grapes, and no sugar). Equally delicious! 6 Servings, 5 net carbs each.