Curried Chick'n Salad

Level of Difficulty: SIMPLE
Pots/Pans Used: two!

Ingredients

1 pkg Morningstar chic'n strips (or aother chicken substitute you prefer)
2 stalks celery, chopped
1/2 cup red grapes, cut in halves
3 tsp curry powder
1/2 tsp cumin
1/4 tsp ginger
1/2 cup vegan mayo
1/2 tsp agave nectar
1/4 cup sliced almonds


Unfortunately, this meal is soooooo not being done justice by this photo. I couldn't wait to take a picture so I ate most of it and pretty much photographed the left overs. I first had a vegan version of curried chick'n salad at "The Cafe" in Key West, FL. It was so ridiculously good I decided I had to try and recreate it as soon as I got home. Surprisingly enough, I somehow managed to create what I think is almost an exact replica. Seriously, the flavors are right on and it is amazing on a sandwich with some lettuce, tomato and avocado. Please TRY!

First, satue your chick'n strips in a pan with a little oil on medium heat until heated throughout. Refrigerate them for about 30 minutes or until nice and chilled. Take the chick'n and chop it into bite size pieces. In a large bowl add the chick'n, mayo, spices, agave nectar and mix well. Then add the grapes, almonds and celery. When mixed together well, refrigerate until ready to eat. I like it best on a sandwich with some really hearty slices of bread. Yummmm