Craving a hearty, satisfying, and protein-packed meal that’s also entirely plant-based? Look no further than this Vegan Chicken Salad! This recipe is a delightful take on a classic chicken salad,
replacing the meat with wholesome, plant-based alternatives that offer the same texture and flavor. Whether you're vegan
trying to eat more plant-based meals, or just looking for a new recipe to add to your rotation, this vegan chicken salad is a perfect choice.
This salad is a great option for anyone looking for a quick and easy meal that's both nutritious and delicious. The plant-based chicken is combined with crunchy vegetables and a creamy, tangy dressing, making for a dish that’s full of flavor and texture.
Plus, it's incredibly versatile – perfect for a sandwich, a wrap, or served over a bed of greens. It’s also great for meal prep and can be made ahead for a quick lunch or dinner.
– 2 cups plant-based chicken substitute (such as soy-based strips, chickpeas, or jackfruit): These provide the base of the salad, offering a texture similar to shredded chicken. – 1/2 cup vegan mayonnaise: Creates a creamy dressing that binds everything together. – 1 tablespoon Dijon mustard: Adds a tangy flavor that complements the creamy mayo. – 1 tablespoon apple cider vinegar or lemon juice: Provides a bright, acidic note to balance the richness of the mayo
– 1/4 cup celery, finely chopped: Adds a nice crunch and a mild, fresh flavor. – 1/4 cup red onion, finely chopped: Provides a sharp, savory bite. – 1/4 cup red grapes, halved: Adds a touch of sweetness and a juicy texture. – 2 tablespoons fresh dill or parsley, chopped: Fresh herbs add brightness and flavor. – 1/4 cup chopped nuts (such as walnuts or almonds): Adds a crunchy texture and a nutty flavor. – Salt and pepper, to taste: Enhances all the flavor
Prepare the Vegan Chicken Substitute: If using a store-bought vegan chicken substitute, shred or chop it into bite-sized pieces. For chickpeas, mash them slightly with a fork, leaving some whole for texture. If using jackfruit, drain and shred it into small pieces.
Mix the Dressing: In a large bowl, combine the vegan mayonnaise, Dijon mustard, apple cider vinegar (or lemon juice), salt, and pepper. Stir well until all ingredients are fully combined.
Add the Vegetables and Fruit: Add the chopped celery, red onion, grapes, and fresh herbs to the bowl with the dressing. Mix until everything is evenly coated.
Combine with the Chicken Substitute: Add the shredded vegan chicken substitute to the bowl and mix gently until all ingredients are well combined and coated with the dressing.
Add Nuts for Crunch: Fold in the chopped nuts for added texture. Adjust the seasoning with more salt, pepper, or vinegar to taste.
Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled.