Many years ago I was very active in an online community for women and had a tight-knit group of online friends that I spent time with in chats and on message boards. On one of those boards, we often shared recipes. Many of the members of that community were also vegetarian. Probably the most well known of those recipes, and certainly the one that was most requested, was one of our member's recipe for mock chicken salad. The recipe changed each time it was written down and each time another member made it so that there are probably more variations of this recipe than anyone can imagine.
The church congregation where I'm a member holds a potluck or covered dish dinner once a month. It's a way for us to fellowship together and to get to know each other better. Especially now that we are between pastors, I think it's especially important for us to continue the tradition so that we can continue to grow with each other. Many of the congregation members are vegetarian so I try to often bring a vegetarian dish. Mock chicken salad is often one of the dishes I turn to when I want to bring something vegetarian, and it always gets rave reviews.
Although this is a vegetarian dish, you can easily use real shredded chicken. For the chicken substitute patties, I prefer the Quorn brand, but they aren't gluten free. Experiment with the amount of mayo you use. I prefer my salads to be a little heavier on the dressing than some people do. You might start with 3/4 cup of mayo and work up from there if you'd rather.
Mock Chicken Salad
4 - 5 chicken substitute patties, cooked if necessary and diced
1 small apple, diced
1/2 cup of red grapes, cut in half
1-2 teaspoons curry powder
1 cup mayonnaise
Combine chicken substitute, diced apple, and cut grapes in a large bowl. In a small bowl, mix together mayo, curry powder and salt. Stir in to chicken mixture. Refrigerate at least 2 hours. Overnight is best if you can.
Serve on french bread or on a bed of salad greens. Arugula is especially nice.