If you ask anyone who truly knows me, they will tell you that I love great southern food. Turkey, fried chicken, collard greens, mashed potatoes, chicken and waffles; need I go on? When we became Vegan and Gluten-Free, my main concern was making delicious meals that are healthy, but also remind me of home. Who better to talk to than the best cook in the family? My Auntie Joyce! Every year, during any holiday, it is automatically known that if you want some good food, go to Auntie Joyce’s house. You never know what she is cooking, but you know that it will be delicious! I was struggling with some great food recipes when I asked my Auntie Joyce if she could help me make some of her famous recipes vegan and gluten free. She said, “yes” and my cooking has never been better! Here is her recipe, a “vegan, and gluten free version” of her chicken salad. I call it “Joyce’s Chikin Salad.”
The ingredients are Vegenaise, Dijon mustard, Extra Virgin Olive Oil (or any oil for a quick pan fry), Sweet relish, One pack of Beyond Chicken, and for added greatness I add a supplement, like flaxseed or chia seed
First, take out the “chikin” and cut it up into pieces, however big or small is entirely up to you. Next, pour about 1/2 cup of the extra virgin olive oil and sauté the garlic (or any onions, bell peppers, whatever you would like to add).
Add your seasonings. I like to add a little chia seed (1 teaspoon), flax seed (1 teaspoon) and continue to sauté for about 3-5 minutes (no longer than 7 minutes or the chikin will harden)
Take the chikin out and place in a large bowl (this minimizes messiness) and add 3 tablespoons of Vegenaise, 2 tablespoons Sweet relish, and 3 teaspoons of Dijon mustard.
Mix together and put in the refrigerator. Wait about 1-2 hours and serve cold! Yummy!!!
*You can also add tomato, celery, onion, bell pepper and much more!
I make this recipe according to what my children like, but feel free to experiment. Please send me pictures of your chikin salad, I would love to see your version!!!