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Vegan Chicken Salad sandwich

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

This Vegan "Chicken" Salad is a plant-based, protein-packed twist on a classic. It features soy curls, apples, celery, and cranberries in a creamy vegan mayo dressing. Perfect for sandwiches or wraps!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Entree, Lunch
Cuisine American, Gluten-Free, Vegan
Servings 2 to 3 servings

Equipment

  • 1 Non-Stick Skillet
  • 1 mixing bowl
  • 1 chef knife
  • 1 chopping board

Ingredients
  

Soy Curls:

  • 1 cup soy curls (60g)
  • 2 cups warm water (480ml)
  • 1 1/2 tsp vegan chicken bouillon powder (recipe in the notes)
  • 1 Tbsp tamari ( or soy sauce, optional for flavor)

"Chicken" Salad:

  • 1 apple (small/medium, diced. Use a crisp variety like Granny Smith)
  • 1 celery rib (diced)
  • 1/4 cup shallot (30g shallot, finely diced)
  • 1/4 cup walnuts (30g, chopped, optional for crunch)
  • 2 Tbsp dried cranberries (unsweetened)
  • 1/4 cup oil-free vegan mayo (60g, I use my WFPB oil-free vegan mayo, recipe link in the notes)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp lemon juice

Sandwich (optional):

  • 4 slices whole grain or sprouted bread
  • Romaine lettuce leaves
  • Sliced tomato (optional)
  • Sliced avocado (optional)

Instructions
 

  • Prepare the Soy Curls: Dissolve 1 tsp of vegan chicken bouillon powder in 2 cups of warm water. Soak the soy curls in this broth for 10 minutes or until soft. Once rehydrated, drain the soy curls and gently squeeze out excess liquid (save the broth).
  • Sauté the Soy Curls: Heat a non-stick skillet over medium heat. Add the soy curls to the skillet, with a little of the saved broth, and sauté them for 5-7 minutes, stirring occasionally. Add tamari (if using) to the soy curls during the sautéing process for extra flavor and 1/2 tsp of vegan chicken bouillon powder. Continue to sauté until the soy curls are slightly crispy onthe edges. Add some salt if needed.
  • 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.
  • Make the "Chicken" Salad: In a large mixing bowl, combine the sautéed soy curls, diced apple, celery, shallot, walnuts (if using), and dried cranberries. Then, add the vegan mayo, Dijon mustard, and lemon juice. Toss everything together until well combined. Enjoy!
  • Assemble the sandwich (optional): Lay out the slices of bread. Place a few lettuce leaves on one side of each sandwich. Spoon a generous portion of the soy curl salad onto the lettuce. Add slices of tomato and avocado, if using. Top with the other slice of bread.
  • Serve: Cut the sandwich in half and serve immediately.

Notes

  • Make It Nut-Free: Omit the walnuts or replace them with sunflower seeds for a nut-free version.
  • Gluten-Free Option: Use gluten-free bread or serve the salad in lettuce wraps for a gluten-free meal.
  • Storage: The salad can be stored in an airtight container in the fridge for up to 3 days. Perfect for meal prep!
  • Customize the Flavors: Add fresh herbs like parsley or dill for extra freshness or a splash of apple cider vinegar for more tang.
  • Vegan chicken bouillon powder recipe.
  • Oil-Free Vegan Mayo recipe.