Chicken Salad Sandwiches (with WFPB version)

Basic Chicken Sandwich:

cooked, diced chicken (or meat from a de-boned chicken from Costco, chopped)

mayo

mustard

dill

(any other ingredients to taste: celery, onion, grapes, craisins, almonds, etc.)

Another Chicken Sandwich Recipe:

2 c. cooked, diced chicken (or meat from a de-boned chicken from Costco, chopped)

8 oz cream cheese

3 Tbsp milk

1 Tbsp lemon juice

2 Tbsp green onion

1 tsp ground mustard

1/2 tsp thyme

1/2 tsp salt

1/8 tsp pepper

1/2 c. chopped olives

1/2 c. chopped celery

1/2 c. chopped cashews

sprouts or lettuce or thinly sliced cucumber

3 pita breads, or rolls, or soft bread

Mix all ingredients except chicken and sprouts. Then add chicken until well mixed. Cut pitas in half to make six and stuff with sprouts and chicken filling.

Vegan No-Oil Mayo
1 c. raw cashews
juice of 1/2 lemon
¼-1/2 c. water
1/2 tsp. salt
1-1 1/2 T. raw honey
½-1 tsp mustard
1/8-1/4 c. acv 

Blend until smooth.  Which is not easy since there’s not much liquid.  Makes about 1 cup.  Cover and keep refrigerated or frozen.

“Chicken” WFPB Salad
8 oz. extra firm tofu, diced small (or chicken or chickpeas)
2 celery stalks diced
1 c. red grapes, halved, or diced apple, or craisins
finely chopped red onion to taste
a few spoonfuls of vegan mayo, or my cheeze sauce (make it with a yellow bell pepper instead of red if you can)
seasonings and a dash of Worcestershire sauce
candied walnuts or almonds, chopped

Combine all ingredients.  Taste and adjust seasonings as needed.  Serve on a lettuce leaf, or in a wrap.  It can be made ahead of time.