Tarragon Chick’n Salad in Whole Wheat Pita
|INGREDIENTS FOR DRESSING||INGREDIENTS FOR SALAD|
|2/3 cup Vegenaise||2 pkgs Mandarin Chick’n Gardein (won’t be using enclosed sauce packet)|
|2 T course ground mustard||1/2 cup chopped cashews, walnuts or pecans|
|1 T honey||1/2 cup chopped celery|
|2 tsp mustard seeds||3 T chopped red onion|
|2 T lemon juice||2 T parsley|
|2 tsp lemon zest||2 T chopped fresh tarragon|
Allow Chick’n Gardein packages to defrost in fridge. The pieces of chick’n are thin and that is why I like this product in this recipe. I usually take a scissors and cut them into even smaller pieces. Saute in a skillet with a little olive oil or cooking spray until starts to brown. Remove and place it in a bowl in fridge or freezer to allow it to cool faster. While the chick’n is cooling, combine ingredients for dressing. Then add the remaining salad ingredients to the dressing. Mix with the cooled chick’n and you’re done! Over stuff whole wheat pita bread, add some baby spinach or top with diced tomatoes as I did. I love the tanginess that the mustard ingredients bring in and the fresh tarragon is what makes this chick’n salad unique!
*Remember, you can always substitute your own protein for mine. Just keep an open mind and once in awhile- be adventurous!