For the first time ever, I made something other than guacamole with avocados. Since we had gotten a few on a sale at the supermarket, I wanted to come up with something creative and healthy. What came to mind was a avocado mayonnaise (vegan, of course) to go into a vegan “chicken” salad. It was pretty quick and easy, and tasted good too, especially Wasa Crisps (Light Rye…yum!) or on a bed of lettuce with some grape tomatoes.

I happen to use Trader Joe’s Chicken-Less Strips for this recipe, but you can use your favorite vegan chicken.

Mac’s Yummy Chunky Avocado Chicken-Less Salad
Source: Mac Making Something Other Than Guacamole
Serves: 3

Ingredients:

• 1 pkg. Trader Joe’s Chicken-less Strips, cooked according to package instructions
• 1/2 medium avocado, pitted and scooped
• 2 Tbsp. Earth Balance Mindful Mayo Spread
• 1 tsp mustard
• 1 tsp balsamic vinegar
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup(s) raw carrots, sliced
• 1/2 cup(s) raw celery, sliced
• 2 Tbsp dried cranberries
• 1 Tbsp sliced almonds
• 1/4 tsp paprika

Directions:

1. Prepare Chicken-Less Strips according to package instructions. Set aside*
2. In a small bowl mix together avocado, mayo, mustard and balsamic vinegar until smooth 
3. Stir in garlic powder and black pepper 
4. Pour mayo mixture into a larger bowl 
5. Fold in celery, carrot, cranberries, almonds and chicken until well coated 
6. Sprinkle paprika before serving

Note: If using something other than Trader Joe’s Chicken-Less Strips, be sure to cut “chicken” into chunks or shred for the texture you want

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