Diced GRILLED CHICKEN-FREE STRIPS mixed with apple, walnuts, onions, rosemary and plant-based mayo with sweet relish. Just like the package says, “Looks, Feels, Tastes, & Acts Like Chicken – Without The Cluck”. The apple and walnut give it a great texture for sandwiches!

Makes about 4 cups

12 oz. pkg. GRILLED CHICKEN-FREE STRIPS by Beyond Meat, thawed; cut each strip from end to end into halves or thirds, then crosswise into 1/4 inch wide pieces (depending on the size dice you want; small is best here)

1/4 c. sweet green pickle relish

2 T. prepared yellow mustard

1 T. juice of fresh lemon

1/4 c. finely chopped onion

1/2 t. dry mustard

1/2 t. salt

1/2 t. celery seed

1/8 t. ground allspice

1/4 t. paprika

1 t. sugar

freshly ground black pepper

1/2 c. Vegenaise or Earth Balance mayo (plant-based mayonnaise)

1/3 c. walnut halves; place in small paper bag, seal, place flat on counter top, pound with skillet bottom till crushed; empty bag into bowl

1 lg. MacIntosh apple; cored, then cut into a small dice (about 1/4 inch square) – do not peel

a few fresh rosemary needles, finely chopped

2-3 additional T. Vegenaise

salt to taste

Place all ingredients in large mixing bowl, stirring well after each addition. Cover and refrigerate till ready to use.

Notes: Makes about 8 sandwiches when using one half cup salad per sandwich. There’s no need for further condiments or veggies on the sandwiches. Chicken-Free Salad and bread does it. A good, solid sandwich bun is a good choice. Toasted, even better.

If you don’t have any fresh rosemary, use a little dried rubbed sage, about 1/4 teaspoon. If you want to add fresh chopped celery, go ahead. I left the added texture out, due to the highly textured apple and walnut.

You can serve this sandwich salad with or without the apple and walnut. Each way is great.

This is my first time trying this product and I like it. I haven’t tried frying it yet, but it works great cold in a salad. I like that I didn’t have to put it in a food processor to prep the strips for salad texture. Basically you just dice it, add your other ingredients, chill and serve.

Steve said, “you nailed it”. I have Beyond Meat, GRILLED CHICKEN-FREE STRIPS to thank for that! Visit for product list and store locator.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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