"Chicken" Salad Sandwich

I served my "chicken" salad on a homemade flaxseed bap with bitter dandelion greens.

I've never tried to make chicken salad with faux chicken before so I thought I'd give it a whirl. Plus it was warm today in Davis and I wasn't in the mood to heat up the kitchen. This sandwich came together in a snap - only one step, in fact! Go ahead and bump up the rosemary and mustard for a more full flavor. I was also thinking maybe next time I would saute or roast the "chicken" with herbs. If you try any of those options and they work, please let me know.

"Chicken" Salad Sandwich

Servings: 4

Time: 15 minutes active; 45 minutes total

Price: ~$12.00 total; ~$3.00 per serving

Nutrition (per serving):

Calories: 187.6

Protein: 17.6g

Fat: 8.2g

Saturated Fat: 0.48g

Carbohydrates: 11g

Fiber: 5.3g

Sodium: 697.3mg

Cholesterol: 0.57mg

Two (2) 6oz packages of "chicken" strips, chopped

1/2 cup green onions, chopped

1/4 cup almonds, chopped (I chopped my own, but you could also buy pre-chopped almonds.)

1/4 cup plain nonfat yogurt

1/4 cup mayonnaise, vegan preferably

1 tsp fresh rosemary, chopped finely

1 tsp Dijon mustard

1/8 tsp SnP, each

1. Combine all the ingredients in a large bowl, stirring well. Refrigerate for at least 30 minutes so flavors marry. Spread 1/4 of the mixture on your favorite bread!