Chix & Chive Salad Sandwich

Today’s lunch!

Last night I made a chix and chive salad for Sophie’s “to go” lunch to eat just outside the the Institute of Classical Studies Library and my “at home” one. Hers was a wrap (these do not photograph well!) And mine was a sandwich (see above). Yes, I had to manually move the cucumbers and avocado onto the other side before covering it with the seed-filled whole grain bread. It’s called “high protein” bread. Luckily, it was made so by adding lots of seeds to it (rather than some sort of highly processed protein powder).

I make a version of this salad at home using Joy of Soy “Chix” nuggets and enjoy it with crackers or on top of a green salad. Here the recipe below was inspired by the mountain of fresh chives I liberated from the plantlings in the process of splitting one pot of chives into 5 and cutting them back in hopes of salvaging the plants. When I went to split them the entire pot was filled with roots. I saw about 1 tablespoon of earth left in the pot.


Here are three of the babies after the haircut. Aren’t you glad I don’t cut your hair?

I dried the rest for use in dishes when I run out of fresh chives? Or perhaps, when the pots of fresh ones decide they are going to stop trying to recover from being torn from their brethren?

Radiator-dried chives

This version is made using Quorn vegan pieces.

Chix & Chive Salad
2 servings

1/2 bag of Quorn vegan pieces, frozen (about a cup and a half) (a.k.a. chix)
1-2 tablespoons fresh chives, chopped
1 medium stalk of celery, finely chopped
1/3 of a sweet red pepper, finely minced
2 teaspoons grainy mustard
2 tablespoons vegannaise or other vegan mayo
1 teaspoon malt vinegar (other other light colored vinegar)
1/2 teaspoon Foxpoint Seasoning (Penzey’s) or other favorite spice mix, optional
salt and black pepper, to taste

Put frozen Quorn pieces in a small pan and add 1/4 cup water. Steam Quorn pieces over medium heat until the are tender, about 5 to 7 minutes. Drain off any remaining water. Set aside to cool. When cool enough to touch pull the pieces into small shredded pieces. In a small bowl, mix shredded chix, together with the chives, celery, red pepper, mustard, vegannaise and vinegar. Add spices, salt and pepper as desired. Refrigerate until ready to use.

Serve as a wrap in a tortilla or as a sandwich on whole grain bread with spinach, cucumber and/or avocado, as desired.




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