Meatless Monday: Cranberry Mock Chick’n Salad


1 lb. vegan chicken strips, chopped or shredded
1/2-1 cup vegan mayonnaise 
1 celery stock, diced
1/2 cup dried cranberries
1/2 cup sweet onion, diced
3/4 cup sliced almonds, toasted (or your favorite nut)
2 Tbsp. flat-leaf parsley, chopped
1 Tbsp. lemon juice
1/2 tsp. garlic powder
Salt & black pepper, to taste
Crackers or salad greens, for serving


1.  Cook the vegan chicken strips as directed on the package. 
2.  In a large mixing bowl, mix together the mayo, lemon juice, garlic powder, salt and black pepper.
3.  Add the chicken, celery, cranberries, onion, almonds, parsley and mix together to combine evenly. Refrigerate until ready to serve. 
4.  Serve with crackers or your favorite salad greens and enjoy!


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