Curried veggie chicken salad croissant


This was really good! It's a curried chicken salad, made with veggie chicken. I served it on a croissant, since I had a fresh one to use, but it would also be good on regular bread.

It's made with 75 grams of gardein veggie chick'n strips, 4 strips. The package says teriyaki, but that's the sauce, which is separate. They're plain until you add the sauce, which I didn't for this recipe.


Cook for 6 minutes in olive oil. Flip once at 3 minutes.


They look pretty good! Make them a little ahead so they can cool off a bit before dicing and using in the salad.


Halved croissant with lettuce mix on the bottom.


A little celery and red onion.


It's good with about 1 tsp. mango chutney to give a little flavor and sweet. You could use a little honey, or completely omit it if desired.


The rest is about 1 tbsp. mayonnaise (could you yogurt instead), salt, freshly ground pepper, curry powder, and ginger power.


On the bed of lettuce.


This was really good. Pictured above with a side salad with lettuce mix, cucumber, tomato, and Drew's roasted garlic and peppercorn dressing.

About this Entry

This page contains a single entry by Rick Kasguma published on December 8, 2017 11:36 AM.

What I ate: December 7, 2017 was the previous entry in this blog.

What I ate: December 8, 2017 is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.

Monthly Archives