Note- This is a SWEET salad. If you want less sweetness, cut back the grapes or cranberries. I think the balance is nice, but you may want to add more mayo or heat.
"Chicken" Salad Sandwich (Makes about 3 generous sandwiches, or 2 generous servings for crackers)
1 pkg vegan chicken strips (8oz)
1/4 + 1/8 c (6 Tbsp total) vegan mayo (Vegenaise)
2 Tbsp soymilk
1 tsp apple cider vinegar
1 tbsp dried cranberries, chopped
2 tbsp minced red bell pepper
2 tbsp (about 1/2 stalk) celery, chopped fine but not quite minced
1/4 c pecan halves
1/4 tsp dried tarragon (opt)
small pinch cumin
small pinch paprika
tiny pinch cayenne (more for more heat)
salt and fresh pepper to taste
optional: green or red seedless grapes, cut into small chinks (I used 5 big green grapes, cut into about 6 pieces each)
Gently saute chik'n strips in good quality margarine on low-med heat. I added a little sherry. You want heating all the way through but not too much browning. You don't want crispy. When heated through, remove from heat and cool completely. Shred (pull apart) by hand- go with the grain, lengthwise. It creates a delicate texture.
Heat the pan again (wiping out any oil) and roast pecans. Set aside, cool, and chop.
Whisk mayo, soymilk, and vinegar while chik'n is cooking. Add all remaining ingredients except chicken, grapes, and pecans and mix well. Fold in chik'n, grapes and pecans. Let chill for at least an hour to let flavor develop.
Toast 4 pieces for bread and add margarine to one side of each piece of bread. Add chik'n salad (you want margarine on the inside of the sandwich). You can line the sandwich with a nice lettuce and tomato. I like chips (the ones here are yummy Kettle Jalapeno chips) or salad on the side.