Friday, April 1, 2011

Tempeh 'Chicken' Salad

When you combine mayonnaise, mustard, and pickles - you know you have a winning dish. Add to that red bell peppers, cubed tempeh, and celery, and you have one of the most delicious, quickest dinners imaginable.

Z found this recipe for Tempeh "Chicken" Salad, and we pretty much followed it to a T. First, we cut up the vegetables and parsley, and put them into a large bowl.

We then added the mayonnaise and mustard, but we used Trader Joe's Wasabi Mayonnaise and Dijon mustard - a winning, spicy combination.

We let the veggie mixture sit in the fridge, covered, for about 30 minutes before serving, to let the flavors mesh together. Then, we filled two pita pocket halves each with the salad.

The end result was positively fantastic. The boiled tempeh provided a great, meaty texture to the salad, while the spicy mayonnaise and crunchy vegetables added additional flavors and textures.

This will definitely be a go-to dinner for me as the warmer weather (finally) rolls in.

What successful recipes have you found on the Internet recently?

Don't forget: Later this morning, I'll be announcing which Facebook fan won a copy of The Encyclopedia of Sandwiches!


  1. You should check out Meghan's blog post today at Travel, Wine, Dine. She also has a "chicken" salad recipe up!

  2. Thanks for the tip, Michelle! I just saw it. :)