Lunch

Tempeh "Chicken" Salad is for Lunch.

Tempeh "Chicken" Salad takes 30 minutes to prepare.

Tempeh "Chicken" Salad takes 40 minutes to cook.

Tempeh "Chicken" Salad makes 4 servings.

The ingredients for Tempeh "Chicken" Salad are:

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

Here is how you make Tempeh "Chicken" Salad:

1.Place the cubed tempeh in a saucepan of boiling, salted water.2.Reduce heat to low, and simmer for about 12 minutes, drain and set aside to cool. (can be refridgerated)3.In a large bowl, combine the celery, pepper, pickle, scallion and parsley.4.Run a knife through the cubed tempeh, just to give it a rough chop (optional, the cubes work fine too) 5.Add chopped tempeh to the bowl, along with the mayonnaise, mustard, lemon, salt and pepper.6.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.Serving Size: 4 sandwiches or wrapsNumber of Servings: 4Recipe submitted by SparkPeople user MDTURCOTTE.

The nutritional information for Tempeh "Chicken" Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 363.2

• Total Fat: 29.4 g
• Cholesterol: 7.6 mg
• Sodium: 1,062.3 mg
• Total Carbs: 12.4 g
• Dietary Fiber: 1.4 g
• Protein: 16.8 g

The dietary needs meet for Tempeh "Chicken" Salad is Vegetarian