First, I want to apologize. I originally made this “chicken” salad back in August and have made it many times since then. The reason it hasn’t made an appearance yet is because I immediately inhale it before Josh can take pictures. Honestly, probably before I even assembled a decent looking sandwich. At least half goes directly into my mouth, no bread, no lettuce, no nothing.
Don’t let tempeh scare you away. I know it can look pretty terrifying, but it really doesn’t have much flavor on its own, so it works pretty well in this salad with so many flavors. If I keep up the honesty from earlier, I should tell you I’ve never had real chicken salad. I’ve tried lots of recipes for vegetarian chicken salad, but they’re almost always made from processed, frozen fake chicken. Nothing against those items — I eat them on occasion — but I have thyroid issues and over processed soy can impact thyroid function. Tempeh is made from fermented soy beans (again, don’t be scared!) which for some sciencey reason is better for thyroid health.
If you’re an actual, real chicken eater and happen to make this, I’d love to know how it stacks up. Josh super hates celery and curry powder, so I didn’t get a real answer from him. The nonfat Greek yogurt probably rubbed him the wrong way, too. I like to eat the tempeh salad on a wheat croissant or rolled up in lettuce. I think it’d also be delicious in a pita.