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Mock Chicken Salad with Tempeh
Source: dLife

A "chicken" salad for vegetarians with tempeh, celery, and bell peppers.

Prep Time: 15 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 269.7
Total Carbs 35.0 g
Dietary Fiber 5.6 g
Sugars 6.9 g
Total Fat 8.1 g
Saturated Fat 1.7 g
Unsaturated Fat 2.2 g
Potassium 441.8 mg
Protein 17.0 g
Sodium 513.0 mg
Dietary Exchanges
1 Fat , 1 Vegetables , 1 1/2 Meat , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 oz  Tempeh
0.3333 cup  fresh chopped onion
0.3333 cup  fresh chopped celery
0.3333 cup  chopped green bell peppers
2 tbsp  canned black olives
0.3333 cup  fat free mayonnaise
1 tsp  dijon mustard
1 tsp  fresh lemon juice
1 pinch  salt and pepper
8 piece  sliced whole wheat bread
4 oz  romaine lettuce leaf
1 each  medium tomatoes
  1. Chop all vegetables, as instructed.
  2. Crumble the tempeh in your hands or mash with fork.
  3. Mix together tempeh, onion, celery, bell pepper, and olives in a medium bowl.
  4. In a small bowl, mix together mayonnaise, mustard, and lemon juice.
  5. Combine both mixtures.
  6. Season with salt and pepper.
  7. Divide mixture between 4 slices of bread.
  8. Top with lettuce, tomato, and 4 slices of bread.

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