Meatless Monday – Oriental “Chicken” Salad

July 17, 2012

in Recipes, Salads

I wanted to make this dish last week but the week got away from me – which has worked out great since this was the perfect refreshing dinner after porking out all weekend – I mean that literally…my post from yesterday the perfect pulled pork we were still eating with beans and the homemade mac n cheese – so a SALAD was necessary – essential – a must!

I really try for one of our meals a week to be meatless. I toy around with vegan…My boys drink rice milk. Will has tried but the man would drink whole milk all the time – he loved when the boys were babes and that was all we had in our house. I don’t ever just drink a glass a milk – I just don’t like it so not an issue for me. I don’t use real butter. I use Earth Balance vegan buttery sticks for all my cooking. I don’t use mayo I use Follow your Heart Vegenaise – the purple jar….just a few examples of what I have in my fridge.

 Here is a picture of the “chicken” that I used in our salad. The bag of Gardien Crispy Tenders – you can find at Whole Foods…they are SO good grab a few bags. I swear you won’t even know it is not chicken. You will be able to trick your hubby. My hubby knows I cook with this so nothing new but I did trick him the first time 😉

The Soy Tempeh is usually easier to locate. I got mine at my local grocer. The recipe for the Tempeh will be at the end of this post.

I still “heart” meat – love my chicken, pork and turkey…but I also know how good it is for our bodies and our Earth to give meat a break. So I bring to you my Meatless Monday Dish – I made this totally vegan too…Ashey – Alex..oops…well except for the honey. But it is local honey and like I say bees like to work and if they didn’t make honey what would those worker bees do?? I don’t need an answer people lol.

 

APPLEBEE’S KNOCK-OFF ORIENTAL “CHICKEN” SALAD

recipe from Six Sisters’ Stuff … note I love this name makes me think of all my sisters!

Oriental Dressing:
6 Tablespoon honey
3 Tablespoon Rice Vinegar
1/2 c.up Vegenaise – or Mayo
2 teaspoon Dijon mustard  – I used 1 teaspoon regular yellow mustard since I was out of Dijon.
1/4 teaspoon Sesame oil

Blend together all ingredients in a small bowl with a whisk. Refrigerate while you work on the salad.

Salad:
Crispy Chicken Strips – I used Gardien Chicken tenders
Organic Bagged salad with assorted lettuces, cabbage, and vegetables
1/2 Bag of Broccoli Slaw
Handful of  Slivered Almonds
Handful  fried wonton strips
11oz can of  mandarin slices, drained well

Directions:

Bake the chicken strips according to the package directions (if you  bought frozen ones) or reheat grilled chicken.

Cut up  the chicken into strips.

Mix together a large handful of the lettuce salad and the broccoli slaw.

Top with cut up chicken, almonds, wontons and mandarin slices.

Drizzle the dressing on top. Serve immediately.


Sorry the photo doesn’t have the dressing shown – the dressing was really really good. I LOVED this meal.

I have to laugh at Will’s Food Rating… so he asks me how I want him to rate the meal, standard rating or healthy rating. Well of course I wanted standard – curious to see how he rates this with my ooey gooey super cheesy meals…Well on a standard scale he gave it a 7.5 on the healthy scale he gave it a 9.5. I am going with the 9.5 I loved it.

Baked Tempehrecipe from Beachbody

 2 Tablespoon apple cider vinegar
2 Tablespoon Bragg Liquid Aminos
1 1/2 teaspoon sesame oil
1 1/2 pure maple syrup – the real stuff
1 clove minced garlic
1/2 block of the tempeh cut into 1/2 inch strips- double this recipe if you are going to use the whole thing- which I did.

Mix first five ingredients well. Arrange tempeh strips in single layer in glass baking dish 8×8 size works well. Pour marinade over tempeh and marinate for at least 1 hour in fridge.

Preheat oven to 350° and bake for 20 minutes then turn tempeh and cook 15 minutes longer.

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