I’m pretty obsessed with the vegan curry chik’un that you can get at Whole Foods! Ever had it? If you haven’t, you’re in luck because I replicated it and stuffed it into this curry chik’un salad sandwich.
This sandwich is an amazing back-to-school lunch because it’s nutritious, filling, and easy to chow down on! If you’re looking for even more ideas in the video below I also show you how to make chickpea tuna and edmame mash. Both are equally nutritious and delicious.
Try the curry chik’un salad sandwich with spinach and sliced carrots like I did, or whatever other veggies you like! If you’re looking for vegan lunch inspiration beyond a classic sandwich, check out this post.
curry chik’un salad sandwich
This sweet and savory sandwich filling made with vegan chik’un will satisfy all your sandwich cravings!
- 2 1/2 C chopped unbreaded vegan chik’un (I used about 2 x 170 g packages of Yves meatless chicken strips)
- 2 tsp coconut oil
- sea salt and ground black pepper, to taste
- 1/2 C finely chopped celery
- 1/4 C raisins
- 1/2 C vegan mayonnaise
- 1 tsp curry powder
- 1/4 tsp paprika
In a pan heated to medium, brown the chopped chicken with 2 teaspoons of coconut oil and season with sea salt and ground black pepper to taste. You don’t have to brown the chicken, but I find it brings out a little more flavor. Allow it to cool before mixing with the remaining ingredients.
Mix the chopped chicken with the rest of the ingredients in a dish and store in the fridge for up to 5 to 7 days and make up sandwiches as you need for the week.