Curried Unchicken SaladBy Toni Fiore • Apr 13th, 2009 • Category: Burgers and Sandwiches, Salads and Dressings Print
Savory and sweet are my favorite combination and this curried sandwich filling made with Quorn roast and sweet green grapes is a surefire crowd pleaser!
This is just right served on lettuce boats or tucked into pita bread or a lovely wholegrain French baguette. For a Delicious twist, substitute your favorite fruit for the grapes.
1/4 of a Quorn Roast, torn into bite sized pieces
1/4 – 1/2 of a chopped white or yellow onion
1 t. vegetable oil
1/2 t. curry powder
2-3 T. dairy or soy yogurt
12-15 seedless green grapes
Fresh black pepper
Cook roast according to package directions. Cool and section off about a quarter of the loaf. Tear into bite sized pieces and place in a medium sized bowl. Add grapes. Mix remaining ingredients together into a dressing and pour over Quorn and grapes. Season to taste with salt and pepper.
Note: Don’t overcook the Quorn roast. It is best when still moist. I generally start with the roast defrosted for the best results.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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