Dan’s working from home today so I made one of his favorite lunches: Vegan Chicken Salad Bagel Sandwiches.

Back when we were new and living Norfolk, VA, we used to go to this sandwich place called Yorgo’s Bageldashery. Any vegan who’s ever passed through the little kind food wonderland that is the Ghent neighborhood in Norfolk, has probably made a stop at Yorgo’s and hopefully they tried the vegan chicken salad. Because to be blunt this vegan chicken salad is not just talk. It’s the real deal good stuff. It’s the kind of vegan chicken salad that not-yet-vegans order for lunch just because someone offered them a bite once and they were like “Dang – I want more of that.” I know DC vegans who take detours through Norfolk on their road trips – just to get a vegan chicken salad sandwich at Yorgo’s. I’ve met vegans in LA, Atlanta and London who’ve asked if I’ve had the vegan chicken salad sandwich at Yorgo’s. It earned a beloved position for simple vegan chicken salad in our home and hearts and inspired us to prefect our own bowl of wonderful.

This recipe was also a great way to use up some of this huge bunch of fresh dill I got a few a days ago on a whim. So you could say the stars aligned to create this easy recipe that I hope will make you as happy as I am when Dan works from home.*

Lemon & Dill Vegan Chicken Salad

1 package your favorite vegan chicken, defrosted (we recommend using gardein chick’n scallopini)

1 tablespoon olive oil

2 dashes liquid smoke

1/2 red onion, diced

4 stalks celery, diced

1/3 cup vegan mayonnaise (we recommend using Veganaise or Just Mayo)

juice from 1 lemon

1 teaspoon lemon zest

2 Tablespoons fresh dill, diced

1 Tablespoon raw and shelled pumpkin seeds

1/2 teaspoon lemon pepper

2 teaspoons nutritional yeast

1/2 teaspoon garlic powder

1/2 teaspoon celery seed

Heat your oven to 400.

Whisk together your olive oil and liquid smoke. Toss your vegan chicken with your oil in a shallow baking dish and put in the oven to bake for 10 minutes. Then using a spatula flip your vegan chicken so your vegan chicken will bake evenly. Put your vegan chicken back in the oven to bake for another 10 minutes or until the edges of your chicken are crispy. Then pull out of the oven to cool to room temperature. It should take about 10-15 minutes.

While your vegan chicken cools, dice your onions, celery and dill. In a bowl, whisk together your vegan mayo, lemon juice, lemon peel, dill, pumpkin seeds, lemon pepper, nutritional yeast, garlic powder and celery seed until blended and creamy. If your vegan chicken is still too warm, cover your vegan mayo blend with plastic wrap and put in the fridge to chill.

Once your vegan chicken is cool, dice it into bite sized pieces and toss in a large bowl with your onions, celery and vegan mayo mix. Use a wooden spoon to mix your ingredients until everything is combined and coated.

Enjoy with some toast or toasted bagels and maybe a few dill pickles on the side. This recipe should make enough for 4-6 sandwiches. I had 2 open faced ones.

* Which is really happy. I love having lunch with my best friend.