Hot “Honey” Chicken Salad

Instructions

1. After soaking and draining the soy curls, squeeze out excess liquid and chop them into small pieces.
2. Heat olive oil in a large non-stick skillet over medium-high heat. Add the chopped soy curls.
3. Sauté the soy curls, reducing heat as needed, until they start to brown (about 3–4 minutes). Season with poultry seasoning, salt, and pepper. Continue cooking until golden brown, about 5–7 more minutes.
4. Turn off the heat and let the soy curls cool for about 10 minutes.
5. In a large mixing bowl, whisk together vegan mayonnaise, hot sauce, vegan honey (or agave), and a pinch of salt and pepper.
6. Add chopped green onions, coleslaw mix, and dill pickle relish to the bowl. Stir to combine.
7. Once the soy curls have cooled, add them to the bowl and mix thoroughly until well combined.
8. Serve immediately as a sandwich or with crackers. Store in the fridge for later use or meal prep lunches.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2–3
• Difficulty: Easy

Variations & Substitutions

• Use regular shredded chicken or tofu if not vegan.
• Adjust hot sauce to taste for more or less spice.
• Add diced celery or bell peppers for extra crunch.
• Substitute agave syrup with maple syrup or another sweetener.

Serving Suggestions