Best 2 Tempeh Chicken Salad Recipes

Are you ready to embark on a culinary journey that tantalizes your taste buds and nourishes your body? Look no further! Our tempeh chicken salad is an innovative and delicious dish that blends the goodness of tempeh with the classic flavors of chicken salad. It's not just one recipe, but a collection of culinary creations that cater to various dietary preferences and taste profiles. Whether you're a vegan, vegetarian, or simply seeking healthier alternatives, we've got you covered. These tempeh chicken salad recipes are not only packed with flavor but also provide a wholesome and satisfying meal that fits seamlessly into your healthy lifestyle. Get ready to transform your lunch routine and impress your friends and family with these delectable dishes!

Check out the recipes below so you can choose the best recipe for yourself!

TEMPEH "CHICKEN" SALAD

Tempeh

For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a "nutty" and meaty texture, and, like tofu, it absorbs flavors of surrounding ingredients really well. Tempeh is a very popular "meat" alternative for vegetarian cooks. The first step in this recipe has you poach the tempeh in boiling water, which mellows out the flavor a bit, and makes it a bit more digestible. This is yet another recipe from, my favorite: The Vegetarian Meat and Potatoes Cookbook.

Provided by Kozmic Blues

Categories Lunch/Snacks

Time 40m

Yield 4 sandwiches

Number Of Ingredients 10

Ingredients

12 ounces tempeh, cubed
1 stalk celery, minced
2 tablespoons red bell peppers, minced
1 large dill pickle, minced
2 -3 scallions, minced
1 tablespoon fresh parsley, chopped
1/2 cup soy mayonnaise or 1/2 cup regular mayonnaise (more or less to taste)
1 tablespoon yellow mustard (spicy golden brown is nice too)
1 teaspoon lemon juice
salt & freshly ground black pepper

Steps:

Place the cubed tempeh in a saucepan of boiling, salted water.
Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool.
I usually toss it in the fridge.
In a large bowl, combine the celery, pepper, pickle, scallion and parsley.
Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.
Fold everything together, cover, and refrigerate for at least 30 minutes to let the flavors combine.
This will keep covered in the fridge for 2-3 days.
This salad goes great on wheat toast, in a pita pocket, or in a lavash wrap.

VEGAN TEMPEH SALAD

Vegan Tempeh Salad image

This is an adopted recipe I've not yet had the chance to try. Here's what the OP had to say about it: "I've also heard this referred to as "Vegan Tuna Salad." I absolutely love this salad! I'm not a vegetarian, let alone vegan, but this is fabulous. I've been buying it from Whole Foods Market in their Deli section (expensive little 8 ounce containers) so I came up with this by reading the ingredients listed on the container! I love it with tortilla chips..."

Provided by spatchcock

Categories Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

16 ounces soy tempeh
1/4 cup sweet pickle relish (I use Cascadian Farms organic sweet relish)
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1/4 cup finely diced red bell pepper
1/4 cup raw sunflower seeds
1/4 cup finely diced green pepper
1/4 cup scallion, sliced into little rings, only the white and very light parts
2 tablespoons tamari
2 tablespoons finely chopped flat-leaf Italian parsley
2 tablespoons lemon juice
1/2 teaspoon finely minced fresh garlic
1 teaspoon ground cumin
1 teaspoon dry dill weed
1 cup vegan mayonnaise (I recommend Vegenaise non-dairy vegan mayonnaise)

Steps:

Prepare the tempeh first breaking it into chunks and steaming it over boiling water for about 15 minutes.
Set aside and allow to cool.
Assemble the rest of the ingredients in a large bowl adjusting the amounts according to your preference.
Finely crumble the cooled tempeh into the bowl and combine with the chopped vegetables.
Add the mayonnaise last.
Chill before serving.
Serve as a sandwich spread - hearty wheat bread is nice, or serve as a dip with organic stone ground tortilla chips.
Serving size is relative -- .

Nutrition Facts : Calories 226.7, Fat 14.3, SaturatedFat 2.5, Cholesterol 7.2, Sodium 474.2, Carbohydrate 15.9, Fiber 1.1, Sugar 5, Protein 12.4

Tips:

Choose the right tempeh: Look for tempeh that is firm and has a light brown color. Avoid tempeh that is too soft or has a dark brown or black color.
Press the tempeh: Pressing the tempeh helps to remove excess water and makes it easier to shred.
Shred the tempeh: You can shred the tempeh using a food processor, a box grater, or a fork.
Use a variety of vegetables: This recipe calls for celery, carrots, and red onion, but you can use any vegetables that you like. Some other good options include cucumber, bell pepper, and avocado.
Add flavor with herbs and spices: This recipe uses a simple combination of mayonnaise, Dijon mustard, and celery seeds, but you can add any herbs and spices that you like. Some other good options include dill, parsley, and garlic powder.
Chill the salad before serving: This helps to meld the flavors and makes the salad more refreshing.

Conclusion:

Tempeh is a delicious and nutritious plant-based protein that can be used in a variety of dishes. This tempeh chicken salad is a quick and easy lunch or dinner option that is perfect for a summer picnic or potluck. It is also a great way to get your kids to eat more vegetables.