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Vegan Chicken Salad

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This creamy, refreshing, and protein-packed Vegan Chicken Salad is a quick and easy dish you can whip up in just 10 minutes. Perfect for sandwiches, wraps, or served over greens, it’s a versatile and satisfying meal ideal for lunch, meal prep, or picnics.

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 cups
  • Category: Side Dish
  • Method: Mixing
  • Cuisine: American

Ingredients

1 batch vegan shredded chicken (jackfruit, soy curls, chickpeas, or seitan)

1 rib celery, finely chopped

2 green onions, finely sliced (or substitute red onion)

1 cup red grapes, halved or quartered (optional)

3–4 tablespoons fresh herbs such as chives and dill, chopped

2–3 tablespoons sliced almonds (or sunflower seeds or pepitas for nut-free)

1 cup vegan mayonnaise (store-bought or homemade)

1 teaspoon Dijon mustard, to taste

1 teaspoon agave syrup (or another sweetener), to taste

For Serving:

Bread

Greens such as butter lettuce or green leaf lettuce

Instructions

  1. Chill the vegan chicken: If you’re using homemade vegan chicken like jackfruit, let it cool completely before using. You can place it briefly in the freezer to chill faster.

  2. Prep the vegetables and fruit: Finely chop the celery and green onions. Halve or quarter the grapes if using. Chop the fresh herbs.

  3. Mix the dressing: In a small bowl, whisk together the vegan mayo, Dijon mustard, and agave syrup. Taste and adjust to your liking.

  4. Combine ingredients: In a mixing bowl, add the vegan chicken, chopped veggies, grapes, herbs, and sliced almonds or seeds. Gently fold in the dressing until everything is evenly coated.

  5. Chill and serve: For best flavor, refrigerate the salad for at least 20–30 minutes before serving. Enjoy in sandwiches, wraps, or over a bed of greens.

  6. Store: Keep any leftovers in an airtight container in the fridge for up to 3–4 days.

Notes

  • Chickpeas make a quick and hearty substitute for jackfruit.
  • Add chopped apples or dried cranberries for extra sweetness.
  • Use red onion for a stronger bite.
  • Swap almonds with sunflower seeds for a nut-free option.
  • A splash of lemon juice can brighten up the flavors.
  • Serve in lettuce cups for a lighter, low-carb variation.

Find it online: https://cookingwithsarah.com/vegan-chicken-salad/