VEGAN CHICKEN SALAD

QUICK EASY LUNCH

This vegan chicken salad recipe is super easy to make and high in protein! Soy curls are rehydrated then seasoned with vegan mayonnaise, fresh dill and seasonings. Celery is added for sweetness and grapes are added for a little bit of sweetness.

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Prep Time:  20 Min

– 2 cups soy curls – vegetable broth – 2 celery ribs (diced) – ¼ red onion (diced) – ½ cup chopped walnuts (or your favorite nut) – ½ cup red grapes (sliced in half) – ½ cup vegan mayonnaise – 1 teaspoon dijon mustard – ½ lemon (juiced) – 2 teaspoons fresh dill (or ½ teaspoon dried) – ½ teaspoon onion powder – ½ teaspoon garlic powder – ½ teaspoon poultry seasoning – ½ teaspoon salt – ¼ teaspoon black pepper

Cook Time: 0 Min

Ingredients

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1

Add the soy curls to a large mixing bowl and cover with vegetable broth. Let them soak and rehydrate for 10 minutes. 

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Soak

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2

After 10 minutes, strain them and squeeze the excess water out.

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Strain

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3

Mince up all of your ingredients like the onion, celery, nuts, grapes and anything else you'd like to add in

Chop veggies

4

Add the soy curls to a large mixing bowl and add in the rest of the ingredients. Stir well.

Mix

5

Serve on top of bread or baguette to make a sandwich. Add some fresh tomatoes and lettuce leaves. Or add to lettuce leaves to make a lettuce wrap. 

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Serve

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RECIPE TIPS

This lasts about five days in the fridge, in an airtight container.  If you don’t want to use soy curls, you can use a package of extra firm tofu, chickpeas, seitan, or vegan chicken.  

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Maria Rose is a cat mom, fantasy book addict and recipe developer of Damn Tasty Vegan.