DELICIOUS VEGAN “CHICKEN” SALAD (WITH SOY CURLS, OIL-FREE, WFPB)

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Delicious and easy Vegan “Chicken” Salad made with soy curls, apples, celery, and cranberries, all tossed in a creamy, tangy vegan mayo dressing. It’s a perfect plant-based twist on a classic chicken salad—savory, sweet, and crunchy, with loads of flavor.

Enjoy it in a sandwich, wrap, or on its own for a satisfying, healthy meal!

This vegan “Chicken” salad is not only delicious but also a crowd-pleaser that’s easy to make and packed with nutrients.

Whether you’re already vegan or just curious about plant-based meals, this recipe will impress with its vibrant flavors and satisfying textures. Perfect for a quick lunch, picnic, or meal prep, it’s a fresh twist on a beloved classic.

This recipe is free from dairy, eggs, and meat, making it a great choice for people with these common allergies or those following a vegan/vegetarian lifestyle. You can also make it gluten-free by choosing a gluten-free bread option if serving as a sandwich and nut-free if you omit the walnuts. It’s oil-free, and I use this oil-free vegan mayo recipe.

I recently brought this salad to a potluck, and it was a huge hit! My non-vegan friends were shocked when I told them it was completely plant-based—they couldn’t believe it wasn’t real chicken. They loved the texture of the soy curls and the mix of sweet and savory flavors from the apple, cranberries, and creamy dressing.

It’s always exciting when a dish surprises people; this salad does that. It’s easy to make and proves that vegan food can be just as delicious and satisfying as traditional dishes.

So, here it is—my go-to recipe for a flavorful, crowd-pleasing vegan “chicken” salad that will have everyone coming back for seconds!

WHY THIS RECIPE WORKS

What makes this vegan “chicken” salad so special? The key lies in the soy curls (learn more about them in this post).

These beauties absorb all the flavors of the vegan chicken bouillon, transforming into a tender, savory “chicken” alternative. Pair them with the crisp sweetness of apple, the crunch of celery and walnuts, and the tart burst of dried cranberries, and you’ve got a perfectly balanced dish.

And let’s not forget the creamy, tangy blend of vegan mayo, Dijon mustard, and lemon juice, tying everything together.

HOW TO PREPARE THIS VEGAN CHICKEN SALAD

(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).

With simple, easy-to-find ingredients, it takes just 20 minutes to prepare, making it a quick and delicious plant-based meal option.

This Vegan “Chicken” Salad is made by sautéing soy curls and mixing them with crisp apples, celery, cranberries, and a creamy vegan mayo dressing.

That’s a high-level description. Now, let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.

USEFUL KITCHEN EQUIPMENT

Here is a list of everything you will need to prepare this recipe:

• Non-stick skillet: To sauté the soy curls to golden perfection.

• Large mixing bowl: For combining all the delicious salad ingredients.

• Knife and cutting board: For chopping the apple, celery, shallots, and walnuts.

• Spatula or wooden spoon: For stirring the soy curls as they cook.

Now, let’s review the list of ingredients and potential substitutions in some cases.

INGREDIENTS NOTES

Here is a list of everything you will need to prepare this delicious salad:

• Soy Curls provide a plant-based “chicken-like” texture. I buy mine on Amazon, but if you cannot find them where you live, substitute them with chickpeas or jackfruit. They differ slightly in texture, but you get similar flavors.

• Vegan Chicken Bouillon Powder: Adds savory, rich flavor to the soy curls. I have my recipe here, or you can buy this commercial option.

• Tamari (optional): Enhances umami flavor; substitute with soy sauce or coconut aminos.

• Apple: Adds sweetness and crunch; substitute with grapes for a similar effect.

• Celery: Adds a refreshing crunch; substitute with cucumber or bell peppers for more variety.

• Shallot: Provides a mild onion flavor; substitute with red or green onions.

• Walnuts (optional): Adds a nutty crunch and healthy fats; substitute with sunflower seeds or omit for a nut-free version.

• Dried Cranberries: Adds a sweet-tart chewiness; substitute with raisins or dried cherries.

• Vegan Mayo: Binds everything with a creamy texture (I’m using my oil-free tofu vegan mayo); substitute with mashed avocado, tofu cream cheese, or cashew cream.
  

• Dijon Mustard: Adds tangy flavor and depth; substitute with yellow or spicy brown mustard.

• Lemon Juice: Brightens the dish with acidity.

DIRECTIONS WITH PICTURES

To prepare this salad, follow these steps:

Soak Soy Curls: Dissolve bouillon powder in warm water, soak soy curls for 10 minutes, then drain and squeeze out excess liquid (save the broth).

Sauté Soy Curls: Sauté the soaked soy curls in a skillet for 5-7 minutes. Add tamari and bouillon powder, if desired, for extra flavor and a little of the saved broth. Sauté until golden and slightly crispy on the edges.

Chop Ingredients: After sautéing the soy curls, remove them from the skillet and roughly chop them into bite-sized pieces. Then, dice the apple, celery, and shallot, and chop the walnuts (if using) to prepare for mixing.

Mix Salad: In a bowl, combine chopped soy curls, apple, celery, shallot, walnuts, cranberries, vegan mayo, Dijon mustard, and lemon juice. Toss well.

Assemble Sandwich (optional): Add soy curl salad to bread with lettuce, tomato, and avocado. Top with another slice of bread.

Enjoy!

WHAT WILL YOU LOVE ABOUT THIS RECIPE?

Well, you will find that it is:

• Quick and Easy: With just 20 minutes of prep and cooking, you’ll have a flavorful, wholesome meal ready to go. Perfect for busy days or last-minute get-togethers.

• Great for Meal Prep: This salad stores beautifully in the fridge, making it an ideal option for preparing ahead of time for work lunches or easy dinners throughout the week.

• Crowd-Pleaser: Whether for a potluck, picnic, or family meal, this salad is a hit with both vegans and non-vegans. The soy curls provide a texture so similar to chicken that it often surprises people!

• Wholesome Ingredients: Packed with plant-based protein, fiber, and healthy fats, this recipe is as nutritious as it is delicious.

• Customizable: You can adjust the ingredients to suit your taste—swap walnuts for sunflower seeds, change up the fruit, or use different greens for wraps or salad bases.

• Versatile Serving Options: This recipe is perfect for multiple meals and occasions, from sandwiches to wraps, crackers, or salads.

Let’s prepare this delicious salad!

WATCH THE STEP-BY-STEP VIDEO!

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PRINTABLE RECIPE CARD

WAYS TO ENJOY THIS RECIPE

Here are some ways to enjoy this Vegan “Chicken” Salad:

• In a Sandwich: Pile the salad onto whole grain or sprouted bread with lettuce, tomato, and avocado for a hearty, satisfying meal.

• Lettuce Wraps: Spoon the salad into romaine lettuce leaves or collard greens for a lighter, gluten-free option.

• On Crackers: Spread the “chicken” salad onto whole grain or seed crackers for a tasty snack or appetizer.

• With Greens: Serve it with a fresh green salad for a protein-packed boost.

• Meal Prep: Make this salad ahead of time and store it in the fridge for up to 3 days. It’s perfect for quick lunches or dinners throughout the week.

• Potluck/Picnic: This salad travels well and is great for sharing at potlucks or picnics. Serve it in lettuce wraps, on crackers, or as a dip for veggies—it’s always a crowd-pleaser!