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Classic Vegan Chicken Salad
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Classic Vegan Chicken Salad

Soy curls make it easy to veganize this classic vegan chicken salad for easy meal prep for a tasty lunch. Made with kitchen staples in 15 minutes!

Prep Time
15 mins
Total Time
15 mins
Servings: 4 servings
Course: Lunch
Cuisine: Vegan, gluten-free

Ingredients

  • 115 g soy curls half a bag/2 cups
  • 1 tsp mushroom broth powder or any bouillon paste*
  • 3 cups water 750 mL, boiling
  • 1/4 cup red onion or 1 medium shallot, finely minced, 35 g
  • 1 celery 60 g, finely diced, rib
  • 1/4 tsp poultry seasoning
  • 2 tsp olive brine or pickled pepper brine, 10 mL
  • 1/4 salt 1 mL (1 tsp
  • 1/4 ground black pepper 1 mL (1 tsp
  • 1 tbsp lemon juice 15 mL
  • 1/2 tsp yellow mustard or Dijon mustard, 2.5 mL
  • 1/3 cup vegan mayonnaise 88 g, e.g. Hellmann's Vegan Dressing & Spread
  • Optional: 1 tsp 5 mL plum sauce

Instructions

    Cup of Yum
  1. Rehydrate soy curls with 1 tsp mushroom broth powder (or any bouillon paste) and boiling water. Let sit in the water for about 10 minutes, then drain and squeeze out as much water as you can.
  2. In another bowl, combine red onion, celery, poultry seasoning, olive brine, salt, pepper, lemon juice and vegan mayo. (Add plum sauce if using)
  3. Roughly chop the soy curls and toss in the dressing mixture to combine.
  4. Let the flavour mingle overnight and enjoy in sandwiches, wraps, or on a salad!