I’ve got an immune-boosting recipe for you today that’s AB-SOLUTELY delicious!

These days I’m all about anything that helps shore up my defenses against illness – and I definitely encourage you to do the same! This isn’t just good now while we’re in the middle of fighting a pandemic, but for everyday life.

So, why is this recipe so awesome?

It’s packed with pre and probiotics and loaded with plant protein from Tempeh, a fermented soy product that is packed with vitamins and minerals and also with anti-inflammatory omega-3 fatty acids.

And, since tempeh is a fermented product, it’s more digestible than meat. As I’ve mentioned in previous blogs, your gut plays a HUGE role in your immune system, so my Tempeh Chicken Salad is a big win to improve digestion and gut health. It contains both pre-and probiotics.

And BONUS … it’s surprisingly easy to make…one bowl, 5 minutes, and you’re DONE 🙂

In an environment that seems to work AGAINST all those healthy gut bacteria with poor diets, stress, lack of sleep, sedentary lifestyles, etc. – it’s a great idea to do everything you can to help shore them up!

Why not leverage a yummy lunch or dinner with good gut health?

Note: Please make sure you get organic Tempeh for this recipe, since non-organic soy is most definitely treated with gut-killing glyphosate chemicals, the active ingredient in Roundup! If it kills weeds in your yard, imagine what it might do to your gut!

This vegan “chicken” salad is delicious as a salad topper, used in a wrap or sandwich, or as an appetizer with crackers, romaine lettuce leaves, carrot chips, or bell peppers for scooping! Just make extra, because it will be gone quickly!


MAKES 4-6 SERVINGS Ingredients

  • 1⁄2 cup (125 g) plain yogurt or vegan mayo
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • Dash of cayenne pepper
  • 1 heaping tbsp white miso
  • 2 tbsp chopped fresh dill (dried works but doesn’t give nearly the boost of flavor)
  • 1/4 cup dill pickle, chopped
  • 1/4 cup red onion, chopped
  • 2 stalks celery, diced
  • 11⁄2 cup (250 g) crumbled tempeh
  • 4 cups (300 g) salad greens
  • 1 cup (200 g) sliced grape tomatoes 1⁄2 cup (85 g) chopped red bell pepper

**Additional vegan mayo or plain yogurt may be used if you prefer more “moisture” in your salad.


  1. Make dressing: In a bowl, combine yogurt, lemon juice, olive oil, mustard, cayenne, miso and dill. Whisk together and taste. Adjust seasonings.
  2. Fold in the crumbled tempeh.
  3. For a lunchtime salad, serve over the salad greens, tomatoes and pepper.