In a medium mixing bowl, combine
Red Onion (1/2)
Lemon Juice (1/2 Tbsp)
Olive Oil (2 Tbsp)
Freshly Ground Black Pepper (1 tsp)
Salt (1 pinch)
Vegan Chicken Strip (1)
and toss to coat. Marinate for 15-30 mins to allow flavours to mix.
In a large mixing bowl, combine
Vegan Mayo (1/4 cup)
Dijon Mustard (1 tsp)
Garlic Powder (1 tsp)
Dried Thyme (1/2 tsp)
Dried Dill Weed (1 Tbsp)
Fresh Parsley (2 Tbsp)
Fresh Chives (2 Tbsp)
. Place in fridge until ready vegan chicken has marinated.
Remove both mixtures from the fridge and add marinated chicken pieces and
Celery (1 stalk)
to the herbed mayo mixture, mix to coat.
Boston Lettuce (1 head)
Hoagie Rolls (4)
Spoon vegan chicken mixture onto each dressed bun and slice in half and serve, or wrap in eco-friendly sandwich wrap for a delicious school or work lunch.