Curried "Chicken" Salad
 
Prep time
Cook time
Total time
 
Tempeh replaces chicken in this gently spiced vegetarian rendition of a lunchtime favorite.
Category: Lunch
Yield: 4
Ingredients
  • 1 8-ounce package tempeh
  • ¾ cup greek yogurt
  • 2 tsp mild curry powder
  • ½ tsp turmeric
  • ½ tsp kosher or sea salt
  • Several grinds freshly ground black pepper
  • ½ medium onion, diced
  • 2 ribs celery, diced
  • ¼ cup golden raisins
  • ¼ cup sliced almonds
  • 2 Tbsp chopped cilantro
Instructions
  1. Place tempeh in a steamer over about an inch of water. Cover pot, bring to boil and steam for 10 minutes. Let cool and chop tempeh into ½ inch cubes.
  2. Combine yogurt, curry powder, turmeric, salt and pepper in a medium bowl. Stir in cooled tempeh, onion, celery, raisins, almonds, and cilantro until combined. Cover and refrigerate for several hours to allow flavors to blend. Serve on sandwiches or over greens.
Recipe by Baked In at https://www.baked-in.com/2013/11/18/curried-chicken-salad/