I don't have a recipe for chicken salad, but for what it's worth I frequently substitute [homemade] seitan in recipes that call for chicken. Whether you're going to buy it or make it, I suggest you cook it with the flavorings you want for the salad and then let it cool -- don't just take it from the fridge/package and throw it in the salad.
Please enter a valid email address.
Well played. You deserve a cookie.
A one-pan dinner that makes us crave fall
Stewy, Cozy Chickpeas with Tomatoes
Celebrate With Staub!
A Tomato Drink for Bloody Mary Skeptics
A Meat For Every Month
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.