This easy, creamy vegan chick’n dish is super easy, and super versatile.

Ingredients: 

• 9 ounces Gardein chick’n
• 1/2 cup fresh blueberries
• 1/4 cup vegan mayonnaise

1. Cook the chick’n according to package directions; finely chop or shred.
2. Stir together the chicken, blueberries, and mayo in a large bowl.

Note: You can also use freeze-dried blueberries in the recipe, as I did with a later variation. Sprinkle in about 2 tablespoons instead of 1/2 cup fresh.

You can serve a dollop of the salad plain, or tuck it into a pita pocket for a quick lunch.

Or spoon it into soft, cooked celery sticks for a variation on ants on a log.

My 1 year old and 5 year old love it best served alongside circle crackers!