This is an awesome vegan chicken salad with a curry kick. In continuing with a theme: it’s STILL unbearably hot here in the Ojai valley. Another day in the lineup of over 100* days. So, I was NOT turning on the stove or oven to make dinner.
In the off chance that we even feel like eating when it’s this warm, this is a go-to in my vegan salad arsenal. I’m not a huge fan of salads that are based in leaves. Too many years of vegetarianism before people were keen to the idea, and too many salads based in iceberg lettuce (shudder). I love a good hearty salad, and this vegan chicken salad fits the bill nicely.
I have a soft spot in my heart for vegan chicken strips (I just really like the way they taste), but if you’re not a fan of meat replacements, you can do this with tofu (extra firm, obvs, or try it fried or baked), or tempeh.
Also bear in mind that this salad just is whatever you want it to be– take out the edamame, and replace it with peas, or switch out the curry for maybe pesto for an Italian kick instead!