This easy, creamy vegan chick’n dish is super easy, and super versatile.
- 9 ounces Gardein chick’n
- 1/2 cup fresh blueberries
- 1/4 cup vegan mayonnaise
- Cook the chick’n according to package directions; finely chop or shred.
- 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!