This vegan chicken salad is easy to make, full of flavor, and versatile. You can eat it on a sandwich, crackers, on salad, whatever you want.
On a hot summer day, I love a cold sandwich, something I thought when originally going vegan that I would be stuck eating PB and J’s.
Not that I don’t love a good Pb and J, but variety is always nice.
But boy, was I wrong.
You can make almost anything vegan, which is pretty darn awesome.
I used to love classic chicken salad sandwiches.
A local company around here makes a spectacular one, but I don’t always want to shell out the 7 dollars for the sandwich.
So I started trying to mess with my own version.
This is where these vegan chicken salad sandwiches came into the picture.
I started with soy curls.
If you have been around here long, you know that I love soy curls.
They are so versatile, and I just can’t get enough of them.
This is such an easy recipe to make on a busy night.
Can I sub out the soy curls for something else?
The best part about this recipe is that you can use the creamy sauce for a host of different mock chicken options.
Vegan chicken strips- to use these, cook them as directed, cut them into smaller pieces, then mix them with the sauce. The breaded strips may not be exactly like a traditional chicken salad. Still, they will be tasty with a similar texture.
Chickpeas or Garbanzo beans– This makes a great plant protein option. To use this just rinse and drain the chickpeas, then use a potato masher to mash the chickpeas and mix with the creamy dressing.
Can you make this easy meal for meal prep?
You can, if you want to eat this for a few days for say lunch.
You can make it up and then put it in a sealed container and serve it as a sandwich, salad, etc.
What’s the best vegan mayonnaise?
We like Best Foods Vegan Mayo, Just Mayo, and Veganaise the best. These can typically be found at most grocery stores.
There are also whole food plant based mayo recipes out there that are oil-free if you need that.
What are some additional mix-ins you can add to this?
- Red onion
- Red grapes or green grapes
- Green onions
- Sunflower seeds
- Pumpkin Seeds
- Fresh herbs
What ingredients do you need for this vegan chicken salad recipe?
Take a look at the recipe card at the bottom of this post for the full recipe.
- Soy curls
- slivered almonds
- parsley, dried
- dill, dried
- onion powder
- vegan mayonnaise
- Dijon mustard
- fresh lemon juice
- black pepper
How do you make this easy vegan chicken salad?
If you have never worked with soy curls, then here is a little lesson;
You have to rehydrate them to work with them.
You start this by putting them into a medium bowl, covering them with warm water, and letting them rehydrate for 10 minutes.
After 10 minutes, drain the soy curls and then squeeze them like crazy to get all the liquid out that you just put in.
It sounds like an oxymoron, but rest assured that’s how the delicious magic happens.
At this point, you can pick what shape you want them in.
You can either have them be in the long strip form or cut them into small pieces.
To save time, while the soy curls are rehydrating, you can start making the sauce.
You’ll mix all your sauce ingredients in a medium-sized bowl and stir.
Then you’ll add your soy curls and mix.
This does taste better as it has time to sit.
It needs that time to reabsorb whatever flavor you’re trying to infuse it with.
We served ours on a hoagie-like bun and may or may not put potato chips on top of it. We can’t be the only one that does this??
How do you serve this vegan chicken salad?
This is best served cold.
There are multiple ways to serve this; here are some ideas;
- Sandwich- this tastes great between two slices of bread
- Salad- you can serve this on a bed of lettuce with some dressing
- Wrap- this goes great in a tortilla wrap
- Crackers- tastes great on your favorite crackers
How do you store this simple recipe?
This should be stored in the fridge in a covered container for up to 4-5 days for the best results.
Can this be frozen?
You could freeze it, but I don’t think it will taste very good when it’s thawed out. So my recommendation is not to.
Want some other vegan summer meal recipes?
- 2 cups soy curls
- 1/2 cup sliced almonds
- 1 rib celery, chopped
- 1/2 tsp parsley,dried
- 1 tsp dill, dried
- 1/2 tsp onion powder
- 1/2 cup vegan mayo
- 1 tsp yellow mustard
- 1 tsp dijon mustard
- 2 TB lemon juice
- 1/2 tsp salt and pepper
- Start by soaking your soy curls. Pour the 2 cups into a bowl and cover it with warm water; let sit for 10 minutes. After the 10 minutes, get all the water you can out of the soy curls by squeezing them until you can't get much more liquid out.
- While the soy curls are rehydrating, make your sauce. Mix everything together until incorporated. Once your soy curls are ready, mix them with the sauce. This tastes best when it has time to marinate. Let it sit covered in the fridge for a few hours. You could add grapes to this if that's your thing. Serve on delicious sandwich bread for an excellent no-cook meal.
See blog post for recipe Q&A
Nutrition Information:Yield: 5 Serving Size: 1 serving
Amount Per Serving: Calories: 202Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 251mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 4g
* This doesn't include the bread. The calories are computer generated and may not be 100% accurate.
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