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Vegan “Chicken” Salad

Vegan Chicken Salad 1


Guess what? Today is my first post for the Vegan Month of Food 2013! I know…I’m a few days late. Life has been….crazy. That’s my excuse.

Lately I’ve been doing a lot of thinking, planning, more thinking and planning, and job hunting. Yep. I’m likely going to be picking up a part-time job as nurse practitioner. The very thought of it thrills, excites, and terrifies me.

I don’t want to leave baby M (who is more like a toddler now) with anyone, but I also know that I need to get some clinical experience. Gaps of 1-2 years just don’t look good on resumes, and, here’s the clincher: If I don’t get some clinical experience in as a nurse practitioner, I will have to take my certification exam again. Yeah. I just don’t wanna have to do that, folks. So, anyways, that’s what my distraction has been lately. Don’t worry, though, I’ve been cooking up a storm!

Sometimes ya just don’t feel like making everything from scratch. (You know, when you’ve got a lot on your mind, like I do right now.) That’s why some days, I just thank God for products like Follow Your Heart Vegenaise and Tofutti Better than Sour Cream and Butler Soy Curls.

(And, nope, I’m not being paid to say that.) ;)

Lately, I’ve been posting recipes with mile-long lists of ingredients and instructions (Caramel Apple Pull-Apart Bread, anyone?). The results are delicious, but I just need a break. And so do you. So, this is our strike against arduous, exhausting vegan recipes.

Think NO slaving over the stove, minimal chopping, make-ahead-simple, and the perfect blend of crunchy, chewy, salty, and sweet. This is your recipe.

Vegan “Chicken” Salad

Serves 4
Prep time 45 minutes
Allergy Soy, Tree Nuts
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Lunch, Salad, Side Dish, Snack, Starter
Misc Pre-preparable, Serve Cold
Occasion Casual Party


  • 2 cups dry soy curls (which makes about 2 1/2 to 3 cups reconstituted.)
  • 1/2 cup finely chopped celery
  • 1/2 cup grapes, sliced in quarters lengthwise
  • 3 tablespoons sliced almonds
  • 2 1/2 tablespoons minced red onion
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup vegan mayonnaise (I used Vegenaise, by Follow Your Heart.)
  • 3 tablespoons vegan sour cream (I used Tofutti Better Than Sour Cream.)
  • 3 teaspoons lemon juice
  • 1 teaspoon pure cane sugar
  • 1 teaspoon salt (or to taste)


Step 1
Reconstitute your soy curls by soaking them in warm water for about 10 minutes.
Step 2
Drain the soy curls, gently squeezing out excess water, then tear the large curls into bite sized pieces.
Step 3
Place soy curls and remaining ingredients in a bowl and gently fold everything together until well-incorporated.
Step 4
Chill your "chicken" salad for a few hours or overnight prior to serving. This gives the flavors time to get married and taste amazing.
Step 5
Serve chilled on toast, bread, or crackers.


If the flavor seems not quite right initially, make sure you let your salad chill for a few hours before adjusting stuff like lemon juice and sugar. Somehow, everything just tastes better after it has sat in the fridge for a few hours.

“Wherefore, my beloved brethren, let every man be swift to hear, slow to speak, slow to wrath:” James 1:19 (King James Version)


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{ 10 comments… add one }

  • Margaret September 5, 2013, 8:37 pm

    Would love to try this one! I hear you . . . the threat of having to retake that certification exam is enough to scare anybody into getting an NP job ;) All the best with that job!

    • Lindsay September 6, 2013, 10:40 am

      Haha! So true! Thanks, Margaret!

  • Cara @ The Vegan Barbie September 5, 2013, 10:01 pm

    This looks delicious! Thank you for sharing this quick and easy recipe!

    • Lindsay September 6, 2013, 10:39 am

      Hi Cara! Thanks for your sweet comment. :)

  • September 6, 2013, 5:36 am

    No worries about the delay! You are so not alone… I miss basically 2-3 days of blogging ;( I will be posting my 4th one today or tomorrow depending on my crazy schedule. What a coincedence, I plan to make mashed chickpea “chicken” salad, but with just mayo, mustard, celery, and seasonings. The chickpeas are pretty cheap here in Spain, less than 1 euro per jar. Aw, I miss Follow Your Heart products. I use Granovita brand, it’s a Spanish brand and it’s a vegan garlic mayo in a bottle that looks like ketchup (mentioned in my list of groceries in Spain post). Looks like a fantastic vegan chicken salad, thanks for sharing x

    • Lindsay September 6, 2013, 10:36 am

      How awesome that you’re able to find vegan products in Spain!! Yay for cheap chickpeas! Chickpea salad sounds delicious to me as well. :)

  • A. Gulden September 8, 2013, 2:47 am

    I am definitely going o try this as soon as I locate some “curls” :) Not sure if I can get them in Australia but it’s worth to try. Happy MoFo by the way :)

    • Lindsay September 8, 2013, 8:02 pm

      Hi A! Mannn….I sure hope you’re able to get your hands on soy curls. They are just…amazing. :) Happy MoFo!!

  • Abby @ The Frosted Vegan September 12, 2013, 9:54 am

    I’ve been wanting to try those soy curls for a while now, so this is the perfect reason!

    • Lindsay September 15, 2013, 10:25 am

      Abby, you HAVE to try soy curls. :) They are just…the BEST. :) It has been way too long since I’ve been over on the Frosted Vegan. I miss you! Haha! Heading over there now.


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