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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 183.7
  • Total Fat: 8.7 g
  • Cholesterol: 2.8 mg
  • Sodium: 125.4 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 11.7 g

View full nutritional breakdown of Very Veggie Mock Chicken Salad calories by ingredient
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Very Veggie Mock Chicken Salad

Submitted by: FRENCHIFAL
Very Veggie Mock Chicken Salad

Introduction

One of my favorite summertime lunches, stuffed inside a pita pocket with some lettuce or spinach! One of my favorite summertime lunches, stuffed inside a pita pocket with some lettuce or spinach!
Number of Servings: 4

Ingredients

    1 package (8 oz) tempeh
    2 T cottage cheese
    2 T light miracle whip
    1 stalk broccoli, very finely chopped
    1 large carrot, grated
    2-3 medium stalks celery, diced
    2-3 slices onion, diced
    1/4-1/2 cup grated zucchini
    10-15 grape tomatoes, quartered
    8-10 sprigs parsley, finely shredded
    1 T olive oil
    1 T cumin (or to taste)
    1 T curry (or to taste)
    dash of black and/or cayenne pepper

Directions

1. Cut tempeh into 1/2 inch cubes. Add about 1-2 cups water to a saucepot, just enough to cover tempeh. Bring to a boil, add tempeh, and simmer for 15 minutes.

2. Heat oil in skillet, and add drained tempeh. Stir-fry about 5 minutes, until tempeh begins to turn golden-brown. Cool completely.

3. Blend together cottage cheese, miracle whip, cumin, curry, and pepper until creamy. Add all other ingredients, stir very well to mix. Refrigerate for at least one hour before serving.

Serving Size: Makes 4 servings of about 1/2 cup






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