Tempeh Chicken Salad


I love this tempeh “chicken” salad filling!  It’s great on sandwiches and also on top of a bed of greens. Recently, I fancied it up a level and made canapes using endive leaves.  I served it as a side to a cup of soup for lunch, but wouldn’t it make a pretty appetizer too?  Try it and let me know what you think!

Tempeh “Chicken” Salad

Makes 1 cup


1 8-0z packages Organic Tempeh (such as Lightlife)

4 stalks celery, minced

1/2 cup shredded carrot, chopped

4 small dill pickles, minced

2 scallions, chopped

1 cup Wildwood Garlic Aioli (or vegan mayo such as Vegannaise)

6 Tbsp Dijon Mustard

1/2 tsp salt

1/8 tsp black pepper

Tempeh Salad in Endive


  1. Cut tempeh into chunks and steam for 10 minutes.  Allow to cool and crumble with your hands into a bowl.
  2. Add all other ingredients and stir well to combine.
  3. Serve on sandwich bread, over salad greens, or atop crackers or veggies as canapes!


Tempeh Salad and Soup