For a while after becoming a vegetarian, I missed chicken salad. Not anymore! Try this combination, and then alter it to your own preferences. Even without embellishments, this salad makes a wonderful sandwich. Here are a few ideas for excellent additions: diced ripe avocado, mashed ripe avocado with a sprinkle each of salt and lemon or lime as a vegan substitute for the mayonnaise, diced hardboiled egg, chopped roasted lightly salted almonds, raisins, about one quarter cup of left-over rice. However you make it, try this salad on whole wheat bread, toasted lighter or darker as ever you prefer, with a little mayonnaise on the toast and a good layer of your favorite sandwich lettuce. M-m-m-m-m-m-m-m-m-m. Or, simply have this as a plated salad with accompaniments such as an "in season" tomato, sliced or diced as you wish. My husband, who is not a vegetarian, enjoys this salad very much.
| 1 | CucumberCut into small cubes, about one quarter inch. Find a little one, not very mature without much seeds; alternately take the seeds out. You should have about a half cup. | |
| 1 | ScallionsSliced thinly, even into the greener portion | |
| ¼ | cup | CelerySliced and diced into small cubes, about one quarter inch |
| ¼ | cup | PecansChopped with your fingers as you're adding to the mixture |
| 2 | tsp | MayonnaiseFor binding and according to taste: Hellmann's highly recommended |
| 1 | pinch | White PepperOr to taste |
| 1 | pinch | Bell's SeasoningOr poultry seasoning |
| 1 | pinch | SaltOr, just a sprinkle will do |
| 1 | In a small bowl, combine the cucumber, scallion, celery and pecans. Add the salt, white pepper and poultry seasoning. Gently stir in the mayonnaise. |
| 2 | It's ready for your sandwich, or for enjoying on a plate with some other vegetables. |
| 3 | Do consider trying this salad with one, or more of the above suggested additions, altering the amount of mayonnaise as needed to bind the ingredients. |
| 4 | This recipe makes plenty for two generous sandwiches. |