Vegan Chikn Salad

This is easy and fast and makes a delicious filling for sandwiches for lunch or dinner.  

For the salad:

• 1/2  bag soy curls 
• 2 cups chikn or veggie stock
• 1 diced dill pickle
• 2 stalks celery, diced
• 2 green onions, sliced

For the dressing:

• 1/2 cup vegan mayo
• 2 tsp mustard
• 3 Tablespoon pickle juice
• 1 clove garlic, minced
• 1/2 tsp dried dill weed
• 1/2 tsp celery seed

1. Rehydrate soy curls with chikn or veggie stock for 10-15 minutes and squeeze out excess water and put in a bowl.
2. Add the dill pickle, celery and green onions.
3. Add the dressing ingredients and mix well.  Adjust seasonings to taste.
4. Serve in a sandwich, wrap or put a scoop on top of a salad. 
   Based on this recipe.