This vegan un-chicken salad makes for a great sandwich stuffer, salad topper or picnic side.
You will need:
4 ounces seitan, ripped into bite-sized pieces
1 1/2 tsps Dijon mustard
1 TBSP chopped fresh tarragon
1 1/2 TBSP vegan mayonnaise
1/2 smashed avocado
1-2 tsp red wine vinegar
Mix, chill and serve with crispy lettuce on toasted whole wheat bread, roll in a large romaine leaf, or add a scoop to your favorite green salad.
