Curried veggie chicken salad croissant

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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.

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

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

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Halved croissant with lettuce mix on the bottom.

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A little celery and red onion.

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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.

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

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On the bed of lettuce.

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

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

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