I’m still hungry for some protein. I decided to go with a Chicken Salad using vegan chicken strips because it would be easy to make and I was in the mood for some curry anyway. The idea came from a raw food wrap I used to get from Whole Foods (maker was Zia’s) which consisted of seeds, curry, celery and raisins. I’m not a big fan of real chicken salad, but I do like my version using vegan chicken strips and quinoa, both from Trader Joes.
Curry Chik’n Salad Bowl
1 tbsp curry powder*
1 package Trader Joe’s Vegan Chicken Strips 1/2 juice lemon
2 heaping tbsp vegan mayo 1/2 teaspoon of Agave Nectar
1/2 cup quinoa
2 oz/ (1/4 cup) of Raisins
1 tbsp chopped cilantro
1 tbsp Olive oil
collard greens (optional)
Bring 1/2 cup of quinoa and 1 cup of water to a boil and lower the heat to simmer. Let it simmer for 10 – 15 minutes. Heat the chik’n strips in a nonstick skillet until lightly browned. Remove from heat, set aside, and heat 1 tbsp of oil, curry powder, salt and pepper in a pan and heat until fragrant. Let the oil cool. Once the quinoa is cool, mix together the quinoa, chik’n, and vegan mayo. Pour the curry oil onto the mixture and stir. Squeeze lemon juice over the mixture to brighten the flavor and season with salt, pepper, and agave. Add the raisins and cilantro. Let the mixture chill for at least 2 hours to allow the flavors to develop. Serve in a bowl made from collard green leaves and top with crushed cashews.
*Not all curry powders are made equal. I used Jamaican curry for this recipe because that’s all I had at the time, but I prefer the Indian curry powder from McCormick. If possible, season the Jamaican curry with fennelgreek, coriander, cinnamon, cumin, ginger and garlic powder, and salt and pepper before using.