Napa Valley Chicken Salad


  • 2 c. Delight soy chicken nuggets, diced or pulled
  • 1 c. edamame, cooked
  • 1 c. celery, sliced
  • 1 c. walnuts, chopped
  • 2 c. red seedless grapes, halved
  • 3/4 c. grape seed Vegenaise
  • salt to taste


  1. In a medium bowl, combine soy chicken, edemame, celery, grapes and walnuts. Stir in Vegenaise and salt to taste.

Serving suggestion: Cut a sheet of puff pastry into squares and bake in muffin tins until golden. Pull out some of the centers and stuff with chicken salad. Serve on a lettuce leaf.

Browse Cook(s): Cinda Sanner Micheff Sisters
Browse Theme(s): Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.