Tempeh “Chicken” Salad | Stephanie Dreyer

Tempeh “Chicken” Salad

Tempeh “Chicken” Salad



I love this tempeh “chicken” salad filling! It’s great on sandwiches and also on top of a bed of greens. Recently, I fancied it up a level and made canapes using endive leaves. I served it as a side to a cup of soup for lunch, but wouldn’t it make a pretty appetizer too? Try it and let me know what you think!


  • 1 8-0 z packages Organic Tempeh (such as Lightlife)
  • 4 stalks celery , minced
  • 1/2 cup shredded carrot , chopped
  • 4 small dill pickles , minced
  • 2 scallions , chopped
  • 1 cup Wildwood Garlic Aioli (or vegan mayo such as Vegannaise)
  • 6 Tbsp Dijon Mustard
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • Tempeh Salad in Endive


  1. Cut tempeh into chunks and steam for 10 minutes. Allow to cool and crumble with your hands into a bowl.
  2. Add all other ingredients and stir well to combine.
  3. Serve on sandwich bread, over salad greens, or atop crackers or veggies as canapes!
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