un-chicken salad

1 package of fake chicken

(i used trader joe's "chickenless strips", but there are morningstar "starters", your fave TVP recipe, whatever...adjust for allergy considerations)

1-2 red bell peppers (you're going to roast them, so keep 'em whole)

1 lg. green pepper, finely chopped

2-3 scallions, finely chopped

2-3 cloves garlic, finely chopped or pressed

1-2 tomatoes, seeded & chopped OR sundried tomatoes, soaked in water for about 20-30 min

olive oil

(sea) salt / pepper to taste

basil

dill

mayo or nayonaise

celery seed

parsley

sage

pinch of thyme
braggs liquid aminos (optional...but great flavor enhancer)

*poultry seasoning also works well in place of the sage and/or thyme

• season the chicken strips with salt, pepper, sage/thyme or poultry seasoning. set aside.
• chop your green pepper, garlic, and scallions. season w/ salt, pepper, basil, dill and bragg's aminos to taste. set aside.
• roast your red peppers. you do NOT need any fancy equipment for this. cut the top off the pepper & remove the seeds. if you have a gas range, turn one of the metal things (what are those called??? lol) upside down and put the pepper directly on the burner. use a medium flame. let it blacken, then rotate. once it's blackened all around, take it off the heat.
• let cool until you can handle it. scrape off as much of the blackened skin as possible, then chop the peppers.
• chop your tomato(es) and add them to a bowl with the roasted red pepper. sprinkle liberally w/ celery seed. set aside.
• in a nice sized skillet, heat up just enough olive oil to coat the pan. when it's hot, toss in the scallions/green pepper/garlic. saute until softened, then add the chicken strips. cook until strips are heated through. adjust seasonings as necessary.
• remove the chicken & veggies from the heat and let cool to room temperature.
• add the roasted peppers and tomatoes to the cooled chicken/veggies. fold in mayo or nayo and taste/adjust again, if needed. chill before serving.

enjoy!!