We always make creamy meat-free salads, involving tempeh or tofu, i.e., like our vegan tuna “tempeh” salad recipe. It is one of our favorite salad dishes: it’s easy, creamy and comfort food, and a great filling for sandwiches, burritos, and on top of salads. This time, we made a Vegan Chik’n Salad with Fresh Dill using Beyond Meat Chicken-Free Strips, which is also easy to make in less than 30 minutes. We preferred the Lightly Seasoned or Southwestern chicken-free strips for the recipe.
Ethan Brown founded Beyond Meat in 2009, a company that provides consumers with plant-based protein foods without sacrificing the taste, chew or satisfaction. All of the Beyond Meat chicken-free strips are 100% vegan, gluten-free, and plant-based “chicken” that has the protein and texture without antibiotics, hormones, GMOs, trans fats, or cholesterol. They contain 18-19 grams of complete and plant protein and between 100-120 calories per 3-ounce serving. The strips are made with a blend of pea and soy protein.
Three versions: Lightly Seasoned, Grilled, and Southwest chicken-free strips in 12-oz. packages. The suggested retail price is $5.29.
where to buy
They are available nationally throughout Whole Foods Markets in the U.S., and for food service customers through many major independent distributors. Check out their store location page for more information.
Beyond Meat comes in a 12-ounce package with approximately 24 strips and is appropriate for around 4-6 servings. The strips are composed of many layers, that can be pulled apart by hand, and these layers provide a firm texture without being tough. Given that the strips are fairly chunky I recommend cubing, finely chopping or pulling them apart, layer by layer. Beyond Meat can be consumed cold straight from the package without cooking, in fact this is our favorite method of using the strips, but if you do intend on cooking them, make sure to keep them moist so as not to dry them out.
Straight out of the package, the combination of seasoning and texture convinced a few omnivores that they were actually eating chicken. The grilled one has a mild smoky taste to it, compared to the others. The Lightened seasoned was our favorite for our creamy vegan chicken-free salad with dill. The Southwest Style has a very mild smoky taste with very mild spices and herbs, i.e., cayenne, which works well with tacos.
In conclusion, “Beyond Meat” chicken-free strips work very well in stews, soups and creamy-based salads or sauces, which provide more moisture and flavor.
These were pulled apart: Beyond Meat Lightly Seasoned chicken-free strips, layer by layer. This is our favorite method of preparing the strips. This works very well in our Beyond Meat Chicken-Free Salad with Dill.
Here is our recipe for the Vegan Chik’n Salad with Fresh Dill:
Prepare your Beyond Meat chicken-free strips and pull them apart, layer by layer. Mix all the ingredients in a large bowl. Add the chicken-free strips to the mixture. Combine. Leave it in the fridge for 2-3 hours prior serving.
This serving is great for a couple (makes about 4-6 standard sandwiches), including on dark rye or pumpernickel bread.
Disclaimer: This product was kindly sent to me to review. All reviews are my own personal opinions, I have not been compensated to provide any feedback positive or otherwise. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.