Vegan Curried Chick’n Salad – It’s What’s For Lunch
Our Vegan Chick’n Salad, we like to call it Better Than Curried Chick’n Salad, made with cannellini beans (aka “white kidney beans”), will take your sandwich, or your salad, to a new level, giving you a delicious and cruelty-free way to elevate your lunch. This salad combines the rich tang of curry with sweet raisins, crunchy walnuts and celery, and the great texture of cooked beans. We combine it with our household staple product, Just Mayo (not an affiliate link, we just love it!), to make a tasty filling for a sandwich or a topping on a bed of greens.
What Do We Make For Lunch Today?
This recipe is a great option if you need a new idea for a quick vegan meal. Anyone who has packed lunches, vegan or not, knows it becomes a challenge to come up with ideas that are delicious and portable. During the years my kids were in school, making lunch was the challenge and question we faced every evening (or morning!). There were only so many options and, I confess, we made many peanut butter and jelly sandwiches. (I also confess that we still love P,B and J)
Vegan Chick’n Salad is for Adults at Work, Too
As a vegan with almost no meal options in the hospital where I work (don’t get me started on how unhealthy hospital food can be), I am always packing meals. While I have access to a microwave, I love having hand food like a sandwich that I can eat almost anywhere. Nurses don’t always get to sit down, after all, so on a busy day, having a wholesome and satisfying option is essential. That’s true for everyone – kids going to school, parents heading to work, or college students on the run. This Curried Vegan Chick’n Salad (Better Than Chick’n Salad), like our Better Than Tuna, is a perfect choice.
Now we are busy household of working adults, not always on the same schedule. Having readily available quick meal options is essential to affordable healthy eating. After all, it’s vegan living in the real world, with all the challenges and pleasures that come with it.
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race. She thinks dogs are actually angels (in dog suits).