Yield: approximately 3 cups
This was another restaurant redux. The vegan chicken marsala I ordered was a flop–the chef, who really tries hard to create pleasing vegan dishes, and sometimes does, admitted to having difficulty making it flavorful–so I brought home lots of leftovers and rinsed off any sauce that still clung to the strips. After they drained, I mixed them with some fresh strawberries from my favorite outdoor market–they come from a rural area of our town called “Pungo” which is known for its strawberries–and a light dressing, serving it over a bed of greens topped with spicy pecans. I do believe I have a keeper.
approximately 1 1/2 cups vegan chicken strips (e.g. chicken flavored Seitan), cut into bite-size pieces
approximately 1 1/2 cups sliced fresh strawberries
2 tablespoons olive oil
2 tablespoons vinegar of choice (I combined balsamic with apple cider)
1 tablespoon sherry wine
1 tablespoon maple syrup
1 small loose handful of fresh dill, rinsed, dried, leaves removed from stems and minced
1/2 of a small loose handful of fresh tarragon, rinsed, dried, leaves removed from stems and minced
coarse sea or kosher salt to taste
freshly ground black pepper
Vegan Sweet and Spicy Paprika Pecans or the toasted/seasoned nuts of your choice plus sprigs of fresh dill or tarragon
Gently toss vegan chicken and strawberries together. Whisk together remaining ingredients and pour over vegan chicken mixture. Toss lightly and serve over a bed of greens garnished with Vegan Sweet and Spicy Paprika Pecans or your favorite nuts. Note: you will have more dressing than you need, but I like the amount so that I can marinate the vegan chicken and berries liberally. When I serve it, I use a slotted spoon. But if you prefer, you could make 2/3 the amount of dressing (use 2 teaspoons instead of 1 tablespoon, etc.).
June 14, 2010 at 9:33 pm
This sounds and looks delish. I'm just easing into the vegan/vegetarian life style. I believe it is the best way. For the animals, for us.
I love your blog and offered recipes.
Thank you!
June 15, 2010 at 5:47 am
What a lovely message. Thank YOU. For me this is the perfect "celebration of summer" salad: full of protein, vitamins, antioxidants and beautiful color and juiciness. I'm glad if The Blooming Platter is making your transition easier. Cheers!