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Home » Recipes » Lunch Recipes

Classic Vegan Chicken Salad

Published on May 27, 2020 by Kate, Updated on September 6, 2020 - 2 Comments

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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vegan chicken salad sandwich on a white plate with folded checked napkin beneath and toothpicks in the background with text overlay for pinterest

This classic vegan chicken salad recipe uses soy curls to acheive a wonderful 'chewy' texture. Combined with a bit of dill, nutty toasted almond slivers, fresh chopped red onion and celery, and a few choice seasonings, you'll find this is a sandwich spread you can't resist!

side shot of finished vegan chicken salad in a square roll on a white plate with a toothpick inserted and more in the background

Making delicious, healthy, and gluten-free sandwich spreads is my jam anytime a picnic, party, or lunch-to-go is in the works! Two of our other top faves are my easy Chickpea Salad , and vegan Tofu-egg salad. Quick and easy to make, they help keep life delicious and simple!

How to make it:

Start by soaking the soy curls in vegan chicken broth for fifteen minutes (Photo #1). In a pinch, you can just soak in water but the vegan chicken style broth really adds to the flavor!

Drain the soy curls, saving the broth mixture for your next soup creation (Photo #2).

Pulse soy curls in a food processor until a fairly fine texture is achieved (Photo #3).

four overhead process photos showing soaking the soy curls, draining them, food processing them, and mixing everything together

Transfer processed soy curls to a mixing bowl and add chopped celery, diced red onion, nutritional yeast flakes, vegan mayo, dijon mustard, and dry seasonings (Photo #4). Toast slivered almonds in a dry frying pan for several minutes over medium heat stirring frequently to avoid burning. Once lightly browned, add to mixture.

Mix together until ingredients are well combined. Enjoy immediately or chill for several hours before serving.

overhead closeup view of chicken salad spread in a yellow edged bowl with fresh dill in the foreground

Serving Ideas:

  • as a classic vegan chicken salad sandwich
  • on a bed of lettuce and tomato
  • with veggies as dippers
  • on top of crackers with a garnish of chopped fresh chives

Storage Tips:

Store chicken-salad in a covered container in your refrigerator for up to five days, if you can make it last that long! Works great as an on-the-go lunch!

overhead photo of vegan chicken salad sandwich cut in half and laying on white plate with cut sides up
What are soy curls?

Soy curls are a vegan meat alternative made from non-GMO soy beans. They are manufactured by Butler Foods LLC, and can be bought directly from the manufacturer through Amazon, or in many health food stores!

Other recipes you might love:

  • Vegan Chickpea Patties
  • Favorite Black Bean Salad
  • Vegan Pasta Salad
  • Vegan Chickpea Salad
  • Vegan Egg Salad

If you’ve tried this recipe, please rate it and let me know how it went in the comments below – I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!

Did you make this recipe? Please click on the stars to give it a rating below!

Classic Vegan Chicken Salad

Packed with flavor, this vegan chicken salad recipe uses soy curls for a 'chewy' texture, and red onion, celery, toasted almonds, and choice seasings to make a salad spread you can't resist!
4.94 from 15 votes
Print recipe Leave a comment
Course: Lunch
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 3 cups
Calories: 477kcal
Author: Kate

Ingredients

Soak together:

  • 2 cups soy curls
  • 3 cups vegan chicken broth, see notes

Add to mixing bowl:

  • ¼ cup diced red onion
  • ¼ cup chopped celery
  • ¼ cup toasted slivered almonds
  • ½ cup vegan mayonnaise
  • 1 Tbsp nutritional yeast flakes
  • 1 tsp dijon mustard
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp dried dill
  • ⅛ tsp seasoned salt

Instructions

  • Start by soaking the soy curls in vegan chicken broth for fifteen minutes. In a pinch, you can just soak in water but the vegan chicken style broth really adds to the flavor!
  • Drain the soy curls, saving the broth mixture for your next soup creation.
  • Pulse soy curls in a food processor until a fairly fine texture is achieved.
  • Transferprocessed soy curls to a mixing bowl and add chopped celery, diced red onion, nutritional yeast flakes, vegan mayo, dijon mustard, and dry seasonings. 
    Toast slivered almonds in a dry frying pan for several minutes over medium heat stirring frequently to avoid burning. Once lightly browned, add to mixture.
  • Mix togetheruntil ingredients are well combined. Enjoy immediately or chill for several hours before serving.

Notes

Vegan Chicken-Style Broth options:

A good vegan chicken broth is a staple in the kitchen.  Two of my favorite soup stock bases are No-Chicken Better than Bouillon or McKay’s Vegan Chicken Seasoning.  I also make my own Vegan Chicken Broth Powder that is also yummy and sodium adjustable.
  • Serve with my 100% whole wheat bread!
  • Store chicken-salad in a covered container in your refrigerator for up to five days, if you can make it last that long! 

Nutrition

Calories: 477kcal | Carbohydrates: 28g | Protein: 33g | Fat: 29g | Saturated Fat: 3g | Sodium: 1282mg | Potassium: 155mg | Fiber: 12g | Sugar: 11g | Vitamin A: 538IU | Vitamin C: 1mg | Calcium: 226mg | Iron: 7mg
« Vegan Chocolate Sauce
Vegan Black Bean Taquitos »

Reader Interactions

Comments

  1. Margie Corcoran

    July 04, 2021 at 5:19 pm

    5 stars
    I meant to say “forgot” the nooch.

    Reply
  2. Margie Corcoran

    July 04, 2021 at 5:18 pm

    5 stars
    Thanks for the recipe. I was so excited to make chx salad out of soy soys, I didn't follow the reciped exactly. For the nooch, didn't toast the almonds, but it came out excellent anyway. I threw in some craisins. You can make or season this anyway you want. Thanks again for the idea!

    Reply

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