The Monday Menu Revisited: Plum Chicken Salad
Prep time: 
Total time: 
Serves: 8
  • 5 cups of cooked chicken (pictured is sautéed minced chicken)
  • 4 celery stalks
  • 1 red pepper
  • 1 small bunch of long green onions
  • 1 small can of pitted and sliced black olives
  • 2 green apples
  • 1 head of romaine lettuce
  • 1 cup of honey glazed pecans
  • sea salt and pepperDressing Ingredients
  • 10 heaping tbsp of Vegenaise
  • 4 heaping tbsp of plum preserves (or any sweet berry will do)
  • 4 tsp of fresh lemon juice
  1. Wash and dice celery, red pepper, onions, and green apples
  2. Wash, strain, and chop romaine lettuce (then pack away separately)
  3. Take a rolling pin and crush pecans
  4. In a larger bowl, mix together chicken, celery, red pepper, green onions, black olives, and green apples.
  5. Gently stir in dressing (only add what you feel is needed).
  6. Add sea salt and pepper to taste.
  7. Do not add the chopped romaine lettuce and crushed pecans until it’s time to serve: adding them just before serving helps keep the salad crisp longer.Dressing
  8. In a medium size bowl, mix together Vegenaise, plum preserves, and lemon juice, until it becomes a smooth sauce.
  9. Taste, and adjust to your liking.
Recipe by Model Behaviors at