"Chicken" Salad Sliders

12 oz vegan chicken nugget/patties (soy)

2 ribs celery, diced

2 green onions, chopped

1/2 red onion, sliced

1/3 cup red grapes, sliced

3 tbsp fresh dill, chopped

1//3 cup sliced almonds

1/4 vegan mayo

1 tbsp apple cider vinegar or lemon juice

1 tbsp Dijon mustard

pnch sea salt & pepper to taste

4 butter or green leaf lettuce leaves

6-8 slider buns or soft rolls

1. Cook vegan chick’n tender in oven for 20 minutes on 375°F. For vegan

   chick’n packed in liquid, sauté in pan for 15 minutes until browned, over

   medium heat.

2. Add celery, onion and dill to food processor and pulse into small pieces. Place ingredients in large mixing bowl.

3. Add chick’n to food processor and pulse until it is in bite size pieces. Add chick’n to the bowl.

4. Add mayo, mustard and apple cider vinegar to the bowl. Mix well. Adjust seasoning to taste. Add a pinch of sea salt and pepper to taste.

5. Add mayo to slldier bun then lettuce, tomato & chick’n salad and top bun.