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!
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).
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.
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!
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!
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Classic Vegan Chicken Salad
Ingredients
Soak together:
- 2 cups soy curls
- 3 cups vegan chicken broth, see notes
Add to mixing bowl:
- 1/4 cup diced red onion
- 1/4 cup chopped celery
- 1/4 cup toasted slivered almonds
- 1/2 cup vegan mayonnaise
- 1 Tbsp nutritional yeast flakes
- 1 tsp dijon mustard
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dried dill
- 1/8 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!Â
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