Vegetarian: Dips and Spreads: Mock Chicken Salad

Mushrooms give this crunchy, rich salad a "meaty" flavor - fantastic on wholewheat or pita bread.

Author: Claire, Member
Date: November 04, 2005

Serves: 4 person(s)

Preparation Time: 25 mins
Cooking Time: 0 mins
Extra Time: 1 hrs (for cooling)


    1 tsp oil, such as canola oil
    6 Shitaki mushrooms, roughly chopped (6 - 7 mushrooms)
    3 Tbsp fresh lemon juice
    1/4 cup plain, fat-free yogurt
    1 Tbsp tahini
    1 bag of angel hair shredded cabbage (about 2 cups)
    1 green bell pepper, finely diced
    3 scallions, diced
    1 jalapeño pepper, seeded and finely diced (optional)
    2 tsp hot pepper flakes (optional)
    1 dash of fresh ground pepper, or to taste


    In a frying pan, add the oil and mushrooms. Sauté for 8 minutes or until golden brown. Cool.

    In food processor, add lemon juice, yogurt, tahini and cooked mushrooms. Blend to a smooth paste.

    In a medium-sized bowl, mix the blended mushroom paste mix, cabbage, green pepper, scallions, jalapeño pepper, hot pepper flakes, and ground pepper. Chill for 1 hour or overnight. Will keep for 3 to 4 days refrigerated.


    For a sandwich, serve on wholewheat or pita bread. For more heat and moisture, stir chili sauce into the completed salad mix prior to chilling.

    Serving suggestions are not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories:59 cals
Kilojoules:247 kJ
Fat:2.0 g
Carbohydrates:8.5 g
Protein:3.6 g
Cholesterol:0.3 mg
Sodium:24 mg
Saturated Fat:0.3 g
Fiber:2.4 g
Calcium:71.0 mg
Total Sugars:4.0 g

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