One of my favorite on-the-go summer lunches when I was growing up was a chicken salad sandwich piled high with lettuce and onion. My sister was more of a chicken nuggets kid, but I would've been satisfied with a can of shredded chicken and a jar of mayo any day. (Saying that out loud sounds a bit disgusting.) Since the summer heat's been hitting and we've been spending more time eating picnic-like meals outside, I've been craving a chicken-salad sandwich. Now, before we go any further, let it be said that I understand chicken salad is a totally regional dish. It's made differently everywhere you go; sometimes stuffed with raisins and walnuts, sometimes grapes and almonds, and sometimes with carrots, cucumbers & radishes. I made it simply, the classic way 10-year-old me would have enjoyed it- with some fresh onion and celery, the slight crunch of almonds, and a lot of lettuce on top. There's something about the dill and lemon juice flavors that really make this simple sandwich POP (and totally picnic-worthy). You're gonna love it. Let's eat!

Ingredients:
3 cups vegan chick'n, cubed & chopped (we used Beyond Meat GF Chicken-Free Grilled Strips!)
3/4 cup celery stalks, diced
3/4 cup red onion, diced
1/3 cup almonds, chopped
3-4 tablespoons fresh, chopped parsley

1 cup vegan mayo
2 tablespoons lemon juice
2 teaspoons sea salt
1 teaspoon ground pepper
1 teaspoon dijon mustard
1/2 teaspoon dried dill (or 1 1/2 teaspoons fresh dill, chopped)
1/4 teaspoon cayenne pepper (optional)

Directions:
Chop chick'n and place into a a large mixing bowl. Toss in diced celery, onion, almonds, and parsley. Stir and set aside.
In a separate, smaller bowl whisk together mayo, lemon juice, salt, pepper, mustard, dill, & cayenne pepper. Pour dressing into the larger bowl and toss to coat ingredients evenly. Et voila, chick'n salad! Serve topped with a sprinkle  of parsley and a twist of ground black pepper on some crusty bread or a bed of greens. Saves well in the refrigerator for about a week. Makes 4-6 servings. Enjoy!