Vegan Chicken Salad

Ingredients

8oz bag Butler Soy Curls

3 cups hot water (or sub 1 cup veg broth)

1 tsp poultry seasoning

1/2 red onion, diced

1/2 red bell pepper, diced

2 ribs celery, chopped

1 cup red seedless grapes, sliced in half

1/2 cup pickle relish

1/4 cup shredded carrot

Vegan Garlic Aioli

1 cup raw cashews, soaked for 1-2 hrs

15oz can white beans, rinsed and drained

1/2 cup water

2-3 cloves garlic

2 Tbs lemon juice

1 Tbs nutritional yeast

1/2 tsp salt

Dressing

1 cup vegan garlic aioli

1 Tbs dijon mustard

Directions

Vegan Garlic Aioli
Add all ingredients to blender and process until smooth and creamy. You will probably have to stop and scrape down the sides a few times.
Add soy curls to a large bowl and add 3 cups of water (or veg broth) and stir in the poultry seasoning.
Meanwhile, make the Vegan Garlic Aioli and reserve 1 cup for this recipe.
Stir 1 Tbs dijon mustard into the 1 cup of aioli and set aside.
Chop all veggies and place in a large bowl
Add the aioli dressing and mix well
Drain soy curls and squeeze out as much moisture as possible, then chop into smaller pieces.
Add soy curls to salad and mix well. Season with salt and pepper.

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