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This Vegan Chicken Salad is the BEST vegan version. It has the same flavors and texture you know and love, yet requires minimal plant-based ingredients, is easy to make, and is packed with protein to keep you feeling satisfied. Get ready to enjoy a satisfying, easy vegan meal!
Growing up, chicken salad was always a go-to comfort food. My mom made the BEST chicken salad and it was something we ate during picnics, for school lunches, or beach days with the family.
I’ve set out to create a vegan version that’s just as delicious as Sweet Simple Mom’s and I have to say we absolutely nailed it! Many vegan chicken salads online are made using canned chickpeas or garbanzo beans.
While chickpeas are one of our favorite plant-based proteins, the texture wasn’t exactly right here. Instead, we’ve used one of the best whole food vegan chicken substitutes. We’re so confident you’re going to love this one!
Ingredients You’ll Need
- Soy Curls: In our opinion, this mock meat is one of the most underrated plant-based substitutes. They’re easy to cook with and the texture is very reminiscent of real chicken. We’re able to find them at our local health food store, but you can also order them online at Butler Foods (the only brand of soy curls available). If soy curls aren’t an option, diced vegan chicken strips are the next best option in this classic salad.
- Vegan Mayonnaise: In order to keep this vegan chicken salad as close to traditional chicken salad as possible, we opted to use a 1/2 cup of vegan mayo instead of things like cashew cream or silken tofu. Most store-bought vegan mayo tastes and acts just like regular mayo, so it’s the perfect one-to-one swap. Our favorite brands are Follow Your Heart vegenaise or Best Foods / Hellman’s Vegan Mayo.
- Onions: We highly recommend diced red onion in this recipe. It adds a nice, pungent crunch. If you prefer a more mild onion flavor, opt for chopped green onions.
- Celery: Crunchy celery is a vital component of a classic chicken salad. It adds a crunch, freshness, and enhances the overall flavor of the salad without overpowering the other flavors.
- Vegan Chicken Broth: To infuse as much flavor into the soy curls as possible, we recommend soaking them in broth, ideally vegan chicken broth. If you don’t have access to vegan chicken broth, opt for Vegetable Broth.
- Mustard: Mustard adds a pop of flavor to the salad with a burst of tanginess and acidity that adds a zesty kick. Dijon mustard, spicy mustard, and stone-ground mustard are our favorite go-to choices.
*Jump down to the recipe for complete measurements and instructions.
Equipment Needed
How to Make Vegan Chicken Salad
- Rehydrate the soy curls. Place the broth in a medium pot and bring to a boil. In the meantime, add the soy curls to a large heat-proof bowl. Pour the broth over the soy curls and set the soy curls aside for about 10 minutes to soften and rehydrate.
- Brown the soy curls. Heat a large cast-iron skillet with oil over medium heat. Scoop a batch of the soy curls into the skillet, squeezing/shaking off any excess liquid as you go. Be careful not to crowd the skillet and work in batches as needed. Cook the soy curls for about 2 minutes, or until they begin to brown.
- Add in the excess broth. Add in 1/3 cup of the broth and continue to cook the soy curls until the broth has cooked off. Repeat this process until all soy curls are cooked.
- Chop the soy curls. Remove the soy curls from the skillet and transfer them to a cutting board. Roughly chop the soy curls into bite-sized pieces, similar to cubed chicken.
- Mix the chicken salad ingredients. Add the soy curls back into the large bowl along with the vegan mayonnaise, celery, red onion, dijon mustard, garlic powder, onion powder, and black pepper. Mix until uniform.
- Season with salt to taste. Taste the vegan chicken salad recipe and season with addition salt to taste.
- Serve. Serve this chicken salad immediately or chilled, as desired.
Serving Suggestions
This vegan chicken salad can be enjoyed a number of ways depending on your taste buds. It makes the perfect meal prep, hearty lunch main, side dish, or an ideal choice for summer picnics. Here are a few of our favorite ways to enjoy this delicious vegan chicken salad:
- Sandwiches: This is probably our favorite way to enjoy this chicken salad. We recommend using toasted slices of bread like this Homemade 100% Whole Wheat Bread or Fluffy Vegan Egg Bread. Add your favorite sandwich toppings such as lettuce, sliced tomatoes, dill pickles and your favorite vegan mayo and mustard.
- Salads: For a lighter option, serve this mock chicken salad over a bed of lettuce, extra veggies, and a creamy dressing like this Vegan Ranch Dressing. Or for a handheld option, try lettuce wraps!
- Dip: Try this vegan chicken salad with various crackers like Oven-Baked Chia Veggie Crackers, veggie sticks like carrots, bell pepper, or celery, or Fluffy Homemade Pita Bread.
- Wraps: If you prefer tortillas over sliced bread, making a wrap with this vegan chicken salad is a great option. Throw in some lettuce, tomato, and a slice of dairy-free cheese, and you’ll have a delicious meal on your hands. Give our Homemade Whole Wheat Spinach Tortillas a try!
- Eat it with a spoon: This vegan chicken salad is so delicious eating it straight out of the bowl is always an option!
Storage Instructions
Leftover chicken salad will keep best when stored in airtight container for up to 5 days in the refrigerator. Freezing leftovers is not recommended.
If you are making this salad for meal prep, we recommend storing the chicken salad recipe separately from any crackers, veggie sticks or bread. Or, if you’re making yourself a sandwich for lunch and want to prep it the night before, we recommend toasting the bread and placing a piece of lettuce between the bread and the chicken salad to prevent the bread from becoming soggy overnight.
Recipe FAQs
Yes, if you are gluten-free, there are a few simple swamps to make to keep it gluten-free. First, swap the store-bought vegan mayonnaise with an oil-free vegan mayonnaise. Our friend Caitlin from From My Bowl has a great Healthy Vegan Mayo on her blog. Second, use an oil-free broth to soak the soy curls in. Lastly, use gluten-free bread or crackers for enjoying!
Great question! Soy curls are made from one ingredient: whole soy beans that have been cooked and dehydrated.
Yes, soy curls are naturally gluten-free. Butler Foods soy curls are certified gluten-free.
More Vegan Salad Recipes You May Enjoy:
All of these vegan salad recipe ideas are suitable for school and work lunch boxes, potlucks, picnics, and hosting summer pool parties.
- Vegan Quinoa Salad – a cold salad packed with wholesome ingredients and plant-based nutrition.
- Classic Vegan Macaroni Salad – a macaroni salad that tastes just like the real thing!
- Vegan Pasta Salad – our pasta salad is inspired by Italian flavors and dressed with a simple Italian dressing.
- Vegan Tofu Egg Salad – another lunch idea that’s high in protein and packed with eggy flavor.
- Easy Avocado and Corn Salad – celebrate summer with this salad and your favorite tortilla chips!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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The Best Vegan Chicken Salad Recipe
- Total Time: 35 minutes
- Diet: Vegan
Description
This Vegan Chicken Salad is the BEST vegan version. It has the same flavors and texture you know and love, yet requires minimal plant-based ingredients, is easy to make, and is packed with protein to keep you feeling satisfied. Get ready to enjoy a satisfying, easy vegan meal!
Ingredients
Instructions
- Bring vegan chicken broth (or vegetable broth) to a boil.
- Add soy curls to a large bowl and pour over the broth, allowing them to rehydrate for about 10 minutes.
- Once hydrated, heat a large cast-iron skillet with oil over medium heat.
- Begin scooping in the soy curls, squeezing/shaking off any excess liquid (but do not discard!). Cook for 2 minutes, or until they begin to brown.
- Add in ⅓ cup of the broth and cook. Once the first batch of broth cooks off, add in the next and continue this process until you have cooked off all of the liquid. Make sure you cook off the full ⅓ cup before adding in the next batch!
- If needed, add a little more oil to the pan and continue to cook the soy curls until they start to get golden and char a little.
- Remove the soy curls from the skillet and roughly chop them.
- In a large bowl add the soy curls and the remainder of the ingredients and mix until uniform.
- Serve on bread, as a dip, in a wrap, or over greens. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Entree
- Method: Stovetop
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I have seen soy curls, even had them on my Amazon list but never tried them until today. It has the same texture as meat. I have tried but can’t get over the spongy texture of tofu so this is a game changer for me. I did add 1 teaspoon dried dill. The chicken salad is fantastic!
First recipe I did from your site and that was yummy! The only ingredient I added was poultry seasoning (thyme, marjoram, sage, celery and black pepper) to the vegetable broth. This recipe is definitely a todoagain…
I made this yesterday. So delicious. The method for the soy curls made them very flavorful. I added some green grapes in the salad and I know I will make this all summer :). You guys have the best recipes!
Definitely too salty for me using all that broth. The second time I lessened the broth and it was much better. Great recipe!
Loved this! I keep experimenting with soy curls, love the texture and protein boost. This cooking method makes them more flavorful than any other I’ve tried. I used the homemade mayo from the link provided – the best (oil-free) vegan mayo I’ve made! Easy lunches for the week. Yay!
Wow! This tastes just like the vegan chik’n salad from my local co-op and was quite easy to make and much cheaper!! I had never cooked with soy curls before, so this recipe makes me excited to use them more in the future. I used 3 tsp of Better than Bouillon No-Chicken base to make my 3 cups of broth per the label and didn’t add any additional salt to the recipe; I agree with another reviewer that the finished product is a bit on the salty side, so I will try using only 2 tsp of bouillon or will use a low sodium broth next time. Will definitely be making this recipe again! Thanks!
This was delicious! My kids enjoyed it just as much as my husband and I. A new addition to our meal rotation, yay!
So very delicious. I used another recipe to make the broth mix & it really adds a great flavor to the curls as it absorbs into the curls. I added some red grapes & slivered almonds. The husband loves it. We had our best friends over & one of them had two sandwiches & wondered if I could make a mass amount of this & sell it in grocery stores. He loved it! It’s my new favorite sandwich filling.
So happy to hear that, thank you!!
P.S. I can’t print the recipe. when i click on with buttons that say PRINT RECIPE, it opens a new page and says not found.
The issue should be resolved now, sorry about that!
this is the closest to real chicken salad that i’ve found! i found it a bit too salty. next time, i’ll use less boullion.
very yummy!!!
This is delicious! Thank you for this recipe. I love the method of cooking the curls in the liquid. They become so flavorful. Genius!
I have made this three times. It’s excellent. Tastes better than the Whole Foods vegan chicken salad. Each batch makes like 10 wraps/sandwiches, so you get a lot of bang for your buck.
I really enjoyed this recipe a lot! I made some sandwiches for my flight and it was the perfect meal with some potato chips 🙂
WOW. This was delicious! I’ve never made soy curls this way (with adding the broth and cooking it off) and I can’t imagine ever going back.
I made this with Soya Chunks instead of Curls and It was absolutely delicious! thank you for the recipe