Vegan Chicken Salad
Print Recipe
5 from 1 vote

Easy Vegan Chicken Salad

Quick, easy, and delicious vegan chicken salad--with soy curls!
Prep Time15 mins
Chill time1 hr
Course: Appetizer, Salad, sandwich
Cuisine: American
Servings: 6
Calories: 239kcal
Author: Lindsay Reynolds

Ingredients

  • 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.
  • 1 tablespoons vegan sour cream (Optional. I used Tofutti Better Than Sour Cream.)
  • 1 tablespoon lemon juice
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt or to taste

Instructions

  • Reconstitute your soy curls by soaking them in hot water for about 10 minutes.
  • Drain the soy curls, gently squeezing out excess water, then tear (or chop) the large curls into bite sized pieces.
  • Place soy curls and remaining ingredients in a bowl and gently fold everything together until well-incorporated.
  • Chill your salad in the refrigerator for a few hours or overnight prior to serving. This gives the flavors time to get married and taste amazing.
  • Serve chilled on toast, bread, crackers, or by itself!

Notes

This will keep for up to 3 days, refrigerated in an airtight container.

Nutrition

Calories: 239kcal | Carbohydrates: 9g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Sodium: 592mg | Potassium: 278mg | Fiber: 1g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 2.8mg | Calcium: 55mg | Iron: 1.7mg