This Vegan Chicken Salad recipe is easy, healthy, and packed with protein-rich soy curls - no chickpeas here! Enjoy the perfect texture and flavors in this plant-based favorite.
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Soy curls are key to the best vegan chicken salad recipe with a meat-like texture. Plus, they can be shredded, similar to traditional chicken salad.
This soy curl chicken salad and chickpea chicken salad have been my go-to easy lunch recipes because they are so simple to make ahead of time.
If you’ve never tried cooking with soy curls, this recipe will hook you. You'll be using them for everything from fajitas to a pizza topping.
All you have to do is rehydrate them. While you’re at it, use vegetable broth and add some seasonings for a flavor-infused plant-based protein!
Once you're done, you will end up with a creamy, filling meal that is packed with fresh flavors. Tarragon and dill give the perfect herby kick to round out the salad.
Serve it on a toasted piece of bread, wrap it in a homemade vegan flour tortilla, or dip chickpea chips. Or you can dip a spoon right in… there is no shame!
Here are a few more reasons you will love this plant-based chicken salad:
- It is gluten-free, nut-free, dairy-free, and eggless!
- It is easily customizable, so you can add grapes or veggies to your liking.
- It lasts in the fridge all week, so it's perfect for meal prep!
Ingredients
You will need these simple, plant-based ingredients to make vegan chicken salad:
- Soy Curls - This is our mock meat for our salad. Once rehydrated, they are like vegan chicken strips! Shred or chop them to your liking.
- Vegetable Broth - Is used to rehydrate the soy curls while infusing them with flavor. Make sure to use low-sodium broth so the soy curls don't get too salty!
- If you don’t have broth, you could use water. The soy curls will not have quite as much flavor, though.
- Olive Oil - Or any oil of choice for cooking the soy curls.
- Vegan Mayonnaise - Holds all the additions and flavors of the salad together.
- You can use store-bought vegan mayo or vegan tofu mayo.
- Lemon Juice - Adds just the right amount of tang.
- You could also use apple cider vinegar or dijon mustard for a pop of flavor.
- Celery - Finely chopped to add a crunch to the salad.
- Onion - Gives a perfect amount of flavor, sweetness, and extra crunch.
- Red onion provides a nice pop of color. Plus, since it has a milder flavor, it is excellent for using raw, like in this recipe.
- Yellow onion, white onion, green onion, or shallots would also work.
- Herbs + Spices - Parsley, Dill, Tarragon, Garlic Powder, Onion Powder, Salt, and Pepper, combine to provide the best flavor.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Fresh Vs Dried Herbs
This recipe works great with fresh or dried herbs! I most often use dried herbs since they are always on hand. But I’ve made it both ways and have enjoyed both. I especially love the taste of fresh dill in this vegan chicken salad!
If using fresh herbs instead of dried ones, you must use 3 times the amount! To ensure a proper conversion, finely chop the fresh herbs.
Directions with Pictures
Here's a step-by-step guide on how to make the best vegan chicken salad:
- Rehydrate the soy curls in vegetable stock for 7 to 10 minutes.
- You will know they are ready when they are soft and spongey.
- Use your hands or a pair of food scissors to “shred” the soy curls into bite-sized pieces.
- Heat a pan to medium-high heat with olive oil. Then add the hydrated soy curls with the broth and cook until all the liquid evaporates and the soy curls are slightly brown—about 10 to 15 minutes.
- Remove the pan from the heat. Place the soy curls in a large bowl. Add the remaining ingredients.
- Thoroughly combine all ingredients. Test the chicken salad and add salt to taste. You can also add more lemon juice and herbs.
- Mix in other additions like pickles or grapes if desired.
- Serve on a toasted piece of bread or over lettuce. Enjoy!
Additions
Everyone has their idea of a perfect chicken salad. Treat this recipe as your starting point, and add whatever makes your heart happy!
- Add raisins, dried cranberries, or chopped red grapes.
- Add veggies like shredded carrots or chopped bell pepper.
- Add chopped nuts or seeds like walnut, almond, pumpkin seeds, sunflower seeds, or popped quinoa for an extra crunch.
- Add pickles or dijon mustard for extra tang.
- Add dairy-free ranch seasoning for a ranchy flavor by swapping out the herbs in this recipe for 2 tablespoons of the ranch mix.
Popular Flavor Combos
Here are some of the most common flavor combinations in chicken salad:
- Apple Pecan Chicken Salad - Granny Smith apples give a nice touch of tartness, while pecans add to the crunchiness.
- Buffalo Chicken Salad - Add in buffalo sauce for a bit of heat. This also tastes great as a dip with some crackers or chips. You could even throw it in the oven in a baking dish for a toasty finish.
- Cranberry Walnut Chicken Salad - Dried cranberries add to the sweetness while the toasty walnuts level up the crunchiness.
- Cilantro Lime Chicken Salad - Makes for a fun twist! Just swap out the lemon juice for lime and swap the herbs for freshly chopped cilantro.
- Curried Chicken Salad - Is savory, sweet, and a little spicy. This tastes great in a toasted wrap!
Ways to Serve
There is no wrong way to enjoy vegan chicken salad! Here are some ideas for how and what to serve it with:
- Make vegan chicken salad sandwiches! Scoop it onto a toasted piece of bread, pita, wrapped in a chickpea flour tortilla, or on a vegan croissant. Add sliced tomato, pickles, lettuce, or any of your favorite toppings.
- Fill lettuce cups with soy curl chicken salad for a low-carb version.
- Use it as a dip with chickpea chips, crackers, or pretzel chips.
- For a protein-packed salad, serve over a bed of lettuce or your favorite greens.
Storage
Store vegan chicken salad in an airtight container in the refrigerator for up to 5 days. This chicken salad recipe just gets better as the flavors meld over time.
FAQ
To use soy curls, you must first rehydrate them in a liquid. This recipe uses vegetable broth to infuse them with flavor, but often water is used. You could also use a vegan “chicken” broth or add a vegetable bouillon cube for even more flavor.
You could try jackfruit or tofu if you don’t have soy curls but still want a similar texture. Chickpea chicken salad is another great option!
Like tofu, soy curls don’t have much flavor on their own. There is no distinct taste to either of them. You have to add seasoning or marinade.
What makes soy curls unique is that you must rehydrate them, allowing them to absorb more flavor than tofu.
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Best Vegan Chicken Salad Recipe (With Soy Curls)
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Ingredients
- 2 cups soy curls
- 3 cups vegetable broth low-sodium
- 2 tablespoons oil for cooking
- ½ cup vegan mayonnaise
- 1 tablespoon lemon juice
- ½ cup celery finely chopped 2 ribs
- ½ cup onion chopped red works best
- 1 Tablespoon dried parsley flakes
- 2 teaspoons dried dill
- 2 teaspoon dried tarragon
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- fine sea salt to taste
- ½ teaspoon black pepper
Instructions
- Rehydrate the soy curls in vegetable stock for 7 to 10 minutes. You will know they are ready when they are soft and spongey.
- Use your hands or a pair of food scissors to “shred” the soy curls into bite-sized pieces.
- Heat a pan to medium-high heat with olive oil. Then add the hydrated soy curls with the broth and cook until all the liquid evaporates and the soy curls are slightly brown—about 10 to 15 minutes.
- Remove the pan from the heat. Place the soy curls in a large bowl. Add the remaining ingredients.
- Thoroughly combine all ingredients. Test the chicken salad and add salt to taste. Add more lemon juice and herbs if needed.
- Mix in other additions like pickles or grapes if desired.
- Serve on a toasted piece of bread or over lettuce. Enjoy!
Notes
Catherine K. says
Hi there!
Best Soy Curl chicken-not-chicken chicken salad I’ve made to date. I used Better Than Bullion for the stock, and had to sub Oregano for the Tarragon, and it was SO delicious. I was leary about all of the broth cooking off the curls, but it did and I believe one of the secrets to the amazing texture and flavor! So much better than squeezing the daylights out of the soy curls, and leaves them tender and very tasty. I will try this method with other soy curl dishes for sure.
I absolutely recommend y’all try this recipe. Thank you for sharing it!
Sarah Pilley says
Thank you Catherine! It makes me so happy that you enjoyed it!!