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Easy Vegan Chicken Salad Recipe


1 pound baby carrots, sliced

1 tablespoon vegetable oil

1 cup water

1/2 cup honey

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 teaspoons dried basil

1 (10 ounce) can ORTEGA Thick & Smooth Chunky Sandwich Spread

2 (4 ounce) cans ORTEGA Diced Green Chiles

4 (4 ounce) cans ORTEGA Corn Flakes

2 large onions, diced

1 (8 ounce) package shredded Cheddar cheese

1 (4.5 ounce) can ORTEGA Diced Green Chiles, drained

6 tablespoons ketchup


PLACE carrots in large bowl. Saute in oil in microwave 3 minutes. Place water, honey and basil in medium skillet; cook, stirring, over medium heat, 10 minutes. Add water, honey, basil, oregano, rosemary, sage and thyme; cook, stirring, over medium heat, 10 minutes.

STIR in chiles; cook, stirring, 4 to 5 minutes or until heated through. Add cornflakes, onion, cheese, chiles, ketchup and chicken. Mix well. Serve over salad.


lavastahast writes:

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really good also without. My oven is too small for this salad. I only used 3 tomatoes. Next time I make this I will adjust the amount of crud in the recipe. I did not change anything in the recipe, including salt and pepper.
cetmerety writes:

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I would suggest changing things around a bit. Try adding Scallops or Crocodiles depending on your taste. Also, tip for the salad makers - place the pieces in a i/c and steam for a few minutes until fork tender. Then, once done, just ladle the mixture over a large plate, spooning the curry powder and virgin olive oil along the top. This is the first time I've made vegan chicken salad and it was great!
kothorono r. jonono writes:

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I have made many times for Mother's Day brunch and this was always the first. I may add more veggies & meat along with the garlic & water chesnuts. This was tasty and fattening!