Chicory Boats with Mock Chicken Salad
Chava is a professional food writer and photographer www.flavourphotos.com and first started to create mouth-watering vegan recipes and photographs for Viva! in 2006. She lives in the Cotswolds with her partner and two young boys, Sam and Alex.
She says: ‘I love the elegant presentation for this easy starter. The mandarin segments and pineapple add an unusual twist to this ‘chicken’ salad.’
Ingredients:
- 8 chicory leaves (Tip: carefully cut a slither from the bottom of each chicory leaf. That way the 'boats' won't go wobbling around the plate!)
- 150g/5oz thawed chicken-style pieces (e.g. Fry’s chicken strips)
- 70g/2½oz canned mandarin pieces, quartered
- 70g/2½oz fresh pineapple, cut into small chunks
- 4 tbsp dairy-free mayonnaise
- 4 tbsp dairy-free yoghurt
- 1 spring onion, very finely chopped
- ½ tsp of paprika
- ½ tsp of onion salt
- Salt and pepper
- Cress for decoration
- Rocket leaves for serving (optional)
Method:
1. Blend the mayonnaise with the yoghurt, spring onion, paprika and onion salt.
2. Cut the mock chicken into small bite-sized pieces.
3. Add the mandarin segments and pineapple.
4. Combine with the mayonnaise dressing and season to taste.
5. Divide between the chicory leaves and sprinkle some cress over the top. Garnish serving plate(s) with rocket if using.
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