The Super Bowl Makes Me Eat Chicken Salad

Whoah baby.  How about that super bowl?  What with the end zones, and the kicking, and the…who was in it again?

I saw all of 5 minutes of Super Bowl 319 (or whatever), but that doesn’t mean my life wasn’t directly effected by it.  Instead of cooking and writing, I was working overtime at my office trying to get all the commercials out to the networks.  That lame GoDaddy.com ad teasing a “revealing” of Danica Patrick?  Yeah.  That was my fault.

I don’t make the ads, folks.  I just make sure they meet broadcast standards before we ship ’em out to the stations.

Luckily, I had it a little easier than others; some of who were up over 20 hours of overtime by the end of the week.  “They” may say Christmas is the busiest time for companies, but I can guarantee “they” don’t know what they’re talking about.

With cooking left to a minimum, it was sandwiches all this week for Mike.  I turned to the Skinny Bitch in the Kitch book again, remembering they had a section on “Hearty-Ass Sandwiches,” and decided on their Chicken Salad Sandwich recipe.

Now normally, the mere idea of Chicken Salad makes me gag; but that has more to do with mayonnaise being the main ingredient.  Once I realized what mayo was, I refused to ever eat it again.  This version of it though is nice and vegetarian using Nayonnaise in place of the raw-egg gross explosion.

The results?  While it’s nothing to look at, it makes a pretty damn tasty veggie chicken salad.  It even fooled a few people into thinking it was the real thing.  And truth be told, I still gag a bit every time I open the container because I forget it’s not ACTUALLY chicken and mayonnaise.  I think that’s a compliment.

A note on the grapes.  You don’t have to use them, and I nearly didn’t, but they honestly do add a nice extra little flavor to the salad.  It’s just a small burst of juice and texture, but completely worth adding.

“Chicken” Salad Sandwiches (adapted from Skinny Bitch in the Kitch)

  • 1/2 cup vegan mayonnaise
  • 2 tsp lemon juice
  • 1 Tbsp coarse nutritional yeast
  • 1/2 Tbsp honey
  • 1/4 tsp kosher salt
  • 1/4 tsp curry powder
  • 1/8 tsp pepper
  • 2 cups chopped or shredded vegan chicken strips or chunks (I used Morningstar Farms Chik’n Meal Starters)
  • 1/4 cup quartered seedless red grapes
  • 1 celery stalk, finely diced
  • 1/4 small red or white onion, finely diced
  • 1 Tbsp dried parsley
  • 6-8 slices whole wheat bread

In a small bowl, combine the mayonnaise, lemon juice, yeast, honey, salt, curry powder, and pepper.  In a large bowl, combine the chicken, grapes, celery, onion, and parsley.  Add the mayonnaise mixture to the chicken mixture, tossing gently.

Spread the chicken salad onto 3 or 4 slices of bread, topping with the remaining slices.

** Makes 4 sandwiches if using 1/2 cup of chicken salad per sandwich. **

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