Tempeh Chicken Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• 12 ounces tempeh, cubed
• 1 stalk celery, minced
• 2 tablespoons red bell peppers, minced
• 1 large dill pickle, minced
• 2 -3 scallions, minced
• 1 tablespoon fresh parsley, chopped
• 1/2 cup soy mayonnaise or 1/2 cup regular mayonnaise (more or less to taste)
• 1 tablespoon yellow mustard (spicy golden brown is nice too)
• 1 teaspoon lemon juice
• salt & freshly ground black pepper

Recipe

• 1 place the cubed tempeh in a saucepan of boiling, salted water.
• 2 reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
• 3 i usually toss it in the fridge.
• 4 in a large bowl, combine the celery, pepper, pickle, scallion and parsley.
• 5 run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
• 6 fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
• 7 this will keep covered in the fridge for 2-3 days.
• 8 this salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.