Vegan Chicken Salad
This Vegan Chicken Salad recipe is creamy, delicious, and perfect for sandwiches, wraps, or even served over salad greens. With simple ingredients and customizable options, it's easy to make for lunch or dinner, it's packed with protein, and it tastes oh-so-good!
My Notes:
Servings:
Ingredients
- 2 cup(s) vegan chicken alternative (see notes for options)
- 1 rib(s) celery chopped
- 1/2 cup(s) red grapes halved (or 1/2 cup chopped apple), optional
- 1/4 cup(s) vegan mayonnaise (for a lighter or oil-free version, replace half or all with plain vegan yogurt)
- 2 tablespoon(s) sliced almonds or chopped pecans optional
- 1 green onion chopped (or substitute with 2 tablespoons chopped red onion)
- 1 teaspoon(s) fresh dill chopped (or 1/4 teaspoon dried dill)
- 1 teaspoon(s) Dijon mustard
- 1/4 teaspoon(s) garlic powder
- Salt and pepper to taste
Instructions
- Prepare Vegan Chicken Alternative: Refer to the notes below for selecting and preparing your preferred vegan chicken substitute.
- Combine Ingredients: In a large bowl, add the prepared vegan chicken alternative, celery, grapes or apple (if using), vegan mayonnaise or yogurt, almonds or pecans (if using), onion, dill, Dijon mustard, and garlic powder. Toss everything together until well combined.Season: Add salt and pepper to taste. If needed, add more mayo/yogurt, dill, or mustard to suit your preference.
- Serve: Enjoy the vegan chicken salad on a sandwich, in a wrap, or over a fresh salad.Storage: This vegan chicken salad can be made ahead and stored in an airtight container in the fridge for up to 3 days.
Notes
Vegan Chicken Alternatives (choose 1):
- Extra-Firm or Firm Tofu: Drain and tear 1 block of tofu into bite-sized chunks for a chicken-like texture. Optionally, pan-fry the chunks in 1 tablespoon oil, seasoned with salt and pepper, until lightly golden. Allow to cool before using. (Uncooked or leftover tofu works, too!)
- Chickpeas: Drain and rinse 2 cups of cooked chickpeas. Lightly mash them with a potato masher, leaving some whole for texture. Chickpeas absorb more moisture, so feel free to add extra mayo or yogurt, 1 tablespoon at a time, if needed.
- Young Green Jackfruit: Drain and rinse 2 cups of canned young green jackfruit, then pat dry. Roughly chop it before using. No cooking needed.
- Store-Bought Vegan Chicken: Follow the package instructions for preparing your favorite vegan chicken, chopping it into chunks if needed. Let it cool before adding to the salad.
- Soy Curls: Soak 1 cup dry soy curls in warm water or broth for about 10 minutes, then drain and squeeze out excess liquid. Pan-fry the soy curls in 1 tablespoon oil, seasoning with salt and pepper. Let cool before using.
Nutrition
Serving: 1 serving when made with tofu (recipe makes 4 servings) | Calories: 266kcal | Carbohydrates: 9g | Protein: 15g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 108mg | Potassium: 261mg | Fiber: 1g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
