Vegan chicken salad is a classic comfort food dish. It’s got chopped vegan chicken mixed with crunchy celery, red onion and green onion, all tossed in a light mayo-vinegar sauce. Spread it in sandwiches, on bagels, wrap it up in a tortilla or eat a bowl by itself.
This recipe for chicken salad tastes like the one sold at Whole Foods – Making it yet another reason why you have to try making this recipe for yourself!
How To Cook Vegan Chicken For Chicken Salad
This chicken salad recipe is going to be the easiest thing you make all week! It all starts with flavorful chopped chicken. Gardein Chick’n Strips are my go-to chicken substitute for this recipe. Start by chopping the strips into small chunks.
To get a beautiful sear on the chicken, get a frying pan on medium-high heat and add a splash of olive oil. When the oil is hot, add the chicken. Next, generously sprinkle the chicken with a blend of delicious spices – we’re talking about; garlic powder, onion powder, celery salt, smoked paprika, black pepper and salt.
Cook the chicken until it starts to brown and develop char marks. Just before it’s ready to come off heat, squeeze the juice of one lemon onto the chicken. Move into a bowl and allow to cool.
Make sure the cooked chicken is completely cooled before it’s added to the other ingredients. This will stop the mayo from becoming warm and runny.
How To Make Chicken Salad
For the fresh components of this salad we’ll need celery stalks, green onion, red onion and fresh parsley. Finely chop the vegetables with a fine dice so all the ingredients look uniform. Put the chopped ingredients into a mixing bowl and add the cooked Chick’n Strips (make sure it’s cool).
To the bowl, add 1/4 cup of mayonnaise, 1 tablespoon of apple cider vinegar and 1/2 teaspoon of black pepper. Mix to combine everything together. When you’re done, you’ll have delicious chicken salad to spread on everything.
Chicken salad is best served chilled so keep it in the fridge until you’re ready to serve. Smother this chicken salad on a bagel and pair with a side of Authentic Greek Salad for a filling lunch. If you make this recipe, leave a review below and don’t forget to tag @PlantBased_Provisions on Instagram.
Looking for more easy lunch ideas? Try making the delicious recipes below:
Vegan Chicken Salad
This recipe features chopped vegan chicken mixed with crunchy celery, red onion and green onion, all tossed in a light mayo-vinegar sauce.
- Make sure the cooked chicken is completely cooled before it’s added to the other ingredients. This will stop the mayo from becoming warm and runny.
Ingredients
Spice Blend
- Garlic Powder
- Celery Salt
- Onion Powder
- Salt
- Black Pepper
- Smoked Paprika
Chick'n Salad Ingredients
- 10 oz. Gardein Chick’n Strips
- Extra Virgin Olive Oil
- 1 Lemon
- 2 Celery Stalks
- 1/4 Red Onion
- 2 Green Onions
- Fresh Parsley
- 1/4 Cup Vegan Mayonnaise (I Recommend Follow Your Heart)
- 1 Tablespoon Apple Cider Vinegar
- 1/2 Teaspoon Black Pepper
Directions
- Start by chopping the strips into small chunks.
- Get a frying pan on medium-high heat and add a splash of olive oil. When the oil is hot, add the chicken to the pan.
- Next, generously sprinkle the chicken with the blend of delicious spices in the order listed. Cook the chicken until it starts to get brown and develop char marks.
- When just about done, evenly squeeze the juice of one lemon over the browned chicken chunks.
- Cook for a minute or two longer so that the lemon juice cooks off and the chicken looks crispy. Move into a bowl and allow to cool. For quicker cooling, place in the fridge.
- Next, finely chop the celery stalks, green onion, red onion and fresh parsley into a fine dice so all the ingredients look uniform.
- Place the chopped ingredients into a mixing bowl and add the cooked Chick’n Strips (make sure it’s cool).
- To the bowl, add 1/4 cup of mayonnaise, 1 tablespoon of apple cider vinegar and 1/2 teaspoon of black pepper. Mix to combine everything together.
Nutrition
Per Serving (1/4 Serving): 180 calories; 14 g fat; 3.5 g carbohydrates; 12 g protein; 315 mg sodium.Did You Make This Recipe?
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