Vegan Soy Curl Chicken Salad

Vegan chicken salad with soy curls being spooned onto a piece of bread with lettuce.

5 from 4 votes

Vegan soy curl chicken salad is easy to make in 30 minutes and packed with protein for a satisfying lunch! Shredded soy curls add great texture along with celery and red onion in this plant-based favorite.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Main Course, Snack

Cuisine: American

Diet: Gluten Free, Vegan

Servings: (½ cup each)

Calories: 242kcal

Author: Sarah Pilley

Ingredients

2 cups soy curls
3 cups low-sodium vegetable broth
½ cup celery 2 ribs, finely chopped
½ cup red onion ½ onion, finely chopped
2 tablespoons olive oil
½ cup vegan mayonnaise
1 tablespoon lemon juice
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 2 cups soy curls in 3 cups low-sodium vegetable broth for 7 to 10 minutes. You will know they are ready when they are soft and spongey.
While the soy curls rehydrate, chop 2 celery ribs and ½ of a red onion.
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 2 tablespoons 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 with ½ cup celery, ½ cup red onion, ½ cup vegan mayonnaise, 1 tablespoon lemon juice, 1 tablespoon dried parsley flakes, 2 teaspoons dried dill, 2 teaspoon dried tarragon, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon black pepper.
Thoroughly combine all ingredients. Test the chicken salad and add fine sea salt to taste. Add more lemon juice and herbs if needed.

Mix in other additions like pickles, grapes, or walnuts, if desired.

Serve on a toasted piece of bread or over lettuce. Enjoy!

Notes

Salt: Make sure to use low-sodium broth so the soy curls don’t taste too salty. Add more salt to taste once everything is mixed for the best results.

Fresh Vs Dried Herbs: 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.

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.

Nutrition