Tempeh Chicken Salad

---

For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a

---

Steps

---

Place the cubed tempeh in a saucepan of boiling , salted water.

---

Reduce heat to low , and simmer for about 12 minutes , drain and set aside to cool.

---

I usually toss it in the fridge.

---

In a large bowl , combine the celery , pepper , pickle , scallion and parsley.

---

Run a knife through the cubed tempeh , just to give it a rough chop add chopped tempeh to the bowl , along with the mayonnaise , mustard , lemon , salt and pepper.

---

Fold everything together , cover , and refrigerate for at least 30 minutes to let the flavors combine.

---

This will keep covered in the fridge for 2-3 days.

---

This salad goes great on wheat toast , in a pita pocket , or in a lavash wrap.

---

Ingredients

---

tempeh, celery, red bell peppers, dill pickle, scallions, fresh parsley, soy mayonnaise, yellow mustard, lemon juice, salt & freshly ground black pepper