Lemon Pepper Chicken Salad Sandwiches with Herb Mayo  height=

Lemon Pepper Chicken Salad Sandwiches with Herb Mayo

Last year, this was the most popular recipe on our blog – it got the most hits and most shares. And for good reason: it's simple to make, a crowd-pleaser and bursting with lemony, herby flavor. Even your non-veg friends will want the recipe!

Prep30-90 minutes
By: The Dirty Hippie and Bohemian Girl https://dirtyhippiebohemiangirl.wordpress.com/
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  • 1 package Beyond Chicken Grilled Strips, chopped or shredded
  • 1 lemon, zest and juice
  • 2 Tbs. olive oil
  • 1 tsp. black pepper
  • pinch salt
  • 1/2 cup vegan mayo (such as Vegenaise or Just Mayo)
  • 1 Tbs. dijon mustard
  • 1 tsp. dried oregano
  • 1 tsp. dried chives
  • 1 tsp. dried basil
  • 1 tsp. dried parsley
  • 1 clove garlic, minced
  • 4 sandwich rolls (gluten free rolls are available)
  • arugula or lettuce, sliced tomatoes and other sandwich fixings, as desired (sprouts, cucumbers, onions, etc.)
  1. Combine Beyond Chicken in a bowl with lemon zest and juice, olive oil, pepper and salt. Marinate for 30 to 90 minutes to maximize flavors.
  2. Meanwhile, combine vegan mayo with Dijon, oregano, chives, basil, parsley and minced garlic.
  3. Place mixture in the fridge until ready to make sandwiches.
  4. After the Beyond Chicken has marinated for 30 to 90 minutes, add herb mayo and mix gently until all pieces are thoroughly coated.
  5. Spoon onto four sandwiches and top with arugula, tomatoes or your favorite sandwich veggies.

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