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5
from 1 vote
Easy Vegan Chicken Salad
Quick, easy, and delicious vegan chicken salad--with soy curls!
Prep Time
15
minutes
mins
Chill time
1
hour
hr
Course:
Appetizer, Salad, sandwich
Cuisine:
American
Servings:
6
Calories:
239
kcal
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:
239
kcal
|
Carbohydrates:
9
g
|
Protein:
10
g
|
Fat:
17
g
|
Saturated Fat:
2
g
|
Sodium:
592
mg
|
Potassium:
278
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
95
IU
|
Vitamin C:
2.8
mg
|
Calcium:
55
mg
|
Iron:
1.7
mg