Vegan Chicken Salad

Name: Vegan Chicken Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 lb extra firm tofu; 1 cup finely chopped celery; ½ cup finely chopped red onion; ¼ cup silvered blanched almonds; ¼ cup raisins; 6 Tablespoons vegan mayonnaise; 2 Tablespoons apple cider vinegar; 2 Tablespoons maple syrup; 2 teaspoons olive oil; ½ teaspoon ground pepper; ½ teaspoons sea salt; ¼ teaspoon Dill; 1 pinch Turmeric; 2 Tablespoons fresh parsley; 2 Tablespoons fresh dill

User Reviews

4.8

48 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
4 servings
Calories
323 kcal
Course
Salad
Cuisine
American

Vegan Chicken Salad

Odette Barnes

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Homestyle vegan chicken salad made with tofu, almonds, celery, onion and raisins tossed in a creamy vegan dressing. This salad is delicious, protein packed and great for sandwiches and wraps. Vegan and gluten-free.

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Ingredients

Servings

1 lb extra firm tofu drained and pressed
1 cup finely chopped celery
½ cup finely chopped red onion
¼ cup silvered blanched almonds chopped
¼ cup raisins
6 Tablespoons vegan mayonnaise
2 Tablespoons apple cider vinegar
2 Tablespoons maple syrup
2 teaspoons olive oil
½ teaspoon ground pepper
½ teaspoons sea salt
¼ teaspoon Dill
1 pinch Turmeric
2 Tablespoons fresh parsley chopped
2 Tablespoons fresh dill chopped

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Instructions

Prep tofu: Crumble tofu into small pieces in a medium to large size bowl.
Combine ingredients: Mix celery, onions and almonds with tofu.
Make dressing: In a separate bowl whisk together mayonnaise, apple cider vinegar, maple syrup, olive oil, pepper, salt, dill and turmeric. Toss fresh parsley and dill on top and give the mixture another stir to combine everything.
Combine tofu + dressing: Add dressing to the tofu mixture and stir well to combine.
Serve: Enjoy immediately. Leftovers should last 3-5 days in the fridge.

Notes

Raisins – Not a fan of raisins? You could substitute for grapes instead.
Red onion – Sometimes red onions can be a bit pungent. If this is the case try soaking them in cold water after you cut them for ten minutes and then drain. Or you can swap them for yellow onion if you prefer those.
Additional mix-ins – Feel free to get creative with your mix-ins. This is just a baseline suggestion. You can always switch it up… I often do! Carrots and avocado would be great additions to this recipe.

Nutrition Information

Show Details

Serving 1/4 of recipe Calories 323kcal (16%) Carbohydrates 22g (7%) Protein 11g (22%) Fat 21g (32%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.003g Sodium 509mg (21%) Potassium 433mg (12%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 300IU (6%) Vitamin C 6mg (7%) Calcium 84mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 323 kcal

% Daily Value*

Serving	1/4 of recipe
Calories	323kcal	16%
Carbohydrates	22g	7%
Protein	11g	22%
Fat	21g	32%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.003g	0%
Sodium	509mg	21%
Potassium	433mg	9%
Fiber	2g	8%
Sugar	9g	18%
Vitamin A	300IU	6%
Vitamin C	6mg	7%
Calcium	84mg	8%
Iron	2mg	11%