Chicken Salad Ingredients:
1 8oz package of tempeh (I used three grain tempeh from Whole Foods)
1 tsp lemon juice
1 tbps whole grain mustard
2 tbps dijon mustard
2 tsp capers
2 tbps vegenaise
1 tsp curry powder
1 tsp herbs de Provence
To serve:
1 handful of arugula, spinach, or other lettuce
1 whole white pita pocket
extra mayo and mustard if desired
Directions:
Cube and boil tempeh for 15 minutes. Allow to cool.
Mix all other ingredients in a bowl. Crumble tempeh into sauce and chill for at least one hour before serving in a pita or on a bed of lettuce.
No comments:
Post a Comment