I made some “chicken” salad the other night, and I had to improvise a little. I had bought 1 bag of Morningstar Farms Chik’n Strips to use, and once I had cooked it and shredded it, there just wasn’t enough of it. It was enough for Toby, but that was it. So I popped by the grocery store closest to our home for another bag, and they didn’t have any. They DID have Morningstar Farms Chik Patties, which are breaded. I decided to see how they would be. So I made this recipe using the first bag of Strips, then I baked the Patties and cut them in half, then threw them in my Cuisinart. Into that mixture I added the same mayo, mustard, lemon juice and parsley, but then I threw in some chopped pecans. So I had two different “chicken” salads. I liked them both. Toby said he prefered the Strip version. I served this salad on toasted bread, but you could also eat it on crackers (like I did the next day for lunch), or serve it in scooped out tomatoes or avocados.
total time needed: 15
1 bag Morningstar Farms Chik’n Strips
4 scallions, trimmed and thinly sliced
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
Brown the Chik’n Strips in a frying pan with some cooking spray, then let cool. After it has cooled, pull apart with your hands (into smaller pieces). In a mixing bowl, toss together the chicken, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.