Raw vegan chicken salad recipe

i have all the ingredients in the processor ready to whirl. gonna stuff it in a pita with avocado and veganaise for a light summer dinner tonite, cuz all of a sudden it's 85* here and who wants to turn on the oven?! hoping its a winner!!

Delicious, I only used a Qtr of a red onion and no carrots. Apple added a nice subtle sweetness. Yum, yum, very tasty and savory.

My third raw recipe from your site and omg probably my new favorite! It made about 8 cups of food •o•! I had to make some substitutions:

We did the full recipe quantity, but made a decent number of subs, just kept the ratio veg:nut the same as instructed.

2 carrots (no cucumbers/zucchinis... we guessed "1 cup chopped carrots" was about 1-1 1/2 large ones, so an extra 1/2 to 1 to replae the cucumber)
1/4 cup mixed cashews and walnuts (no sunflower seeds)
Walnuts (no pecans)
Tomato paste (no lemon) (I think I used about a table spoon maybe with tad extra)
I may have added a bit of sriracha... can't remember!

The rest was all as measured!

It reminds me of Moshe's chick'n salad which is a semi-local prepared vegan seitan/soy thing near us.
I have tried for years to come up with something like theirs so I could fill my need for it when it is out of stock at my local stores... well this is the closest we have ever come. And it's raw: omg! We can't get it here because we are out of town, it fills the void and stands on its own. Neither of us complained even tho we ate it for 4-6 meals.

So as long as you follow careful food safety protocols the version I did actually lasted over 24 hours. I made it yesterday morning and we (household of 2 who ate this for 4-5 meals!)... it isn't too wet, it tastes great! I am absolutely a convert now. (We can't do totally raw- but we absolutely will do more.)

I have a severe chronic illness and my partner is chronically ill as well. I always thought raw stuff would take a lot more time and effort. I was so wrong. She (partner) was so happy with this recipe too! And I'm gonna share it with my mom when she comes down.

My normal cooking time for cooked meals is like an hour of standing at a stove, which with my condition is taxing as all get out (I use a wheelchair often).

With this I just washed produce, chopped some ends, threw it in the processor, proccessed about 10-20 pulses. Ready to serve!

I bought a 10 cup hamilton beach food processor for $35 on amazon. This recipe alone makes that worth it.

Thank you so much!

Loved it! I used a blender and I blended it until it was like a paste, but it still tasted just like chicken salad! Thanks for the recipe!

This is my first raw recipe and I was pleasantly suprised how easy it was but more so how GOOD it was!! I took some reccommendations and made half the recipe but I think I should have even quartered it since I just made it for me for lunch. It was VERY onion-y. I think I will take caution with the onion the next time I make it. Excellent lunch today, thank you!!!!!!!

Did the recipe as is minus the cucumber. Served it on a cabbage leaf and topped it up with slices of tomatoes. Loved it!!!

I'm just beginning my raw food adventure. We have a local café here in town who makes magic with her raw food. I wasn't prepared for this recipe, my food processor is way to small. My batch ended up more on the creamy side. I left most of it in the fridge over night... It was super delish the next day. I made raw pasta sauce and ate them together. The combo was amazing. Thank you for your recipes!!/

Way too much onion, going to have to tone that down. Almost had to pitch this batch.

Posted from The Rawtarian's Raw Recipes App

absolutely delicious and easy to make!

Posted from The Rawtarian's Raw Recipes App

Could you process the nuts and veggies separately then combine later to take for lunch?

Posted from The Rawtarian's Raw Meal Plans App

Would it last long enough for me to make it in the morning and then not eat it until lunchtime at work?