Description
This vegan chicken salad is a delicious and easy-to-make plant-based alternative that combines shredded vegan chicken, crisp celery, fresh herbs, grapes, and crunchy nuts or seeds, all tossed in a creamy, tangy vegan mayo dressing. Perfect for sandwiches, wraps, or served over greens, it makes a satisfying and nutritious meal or snack.
Ingredients
Salad Ingredients
- 1 batch vegan shredded chicken (see note 1 for substitutions)
- 1 rib celery (or substitute with other veggies)
- 2 green onions
- 1 cup red grapes, optional
- 3-4 tbsp fresh herbs (chives and dill recommended)
- 2-3 tbsp sliced almonds or pepitas/sunflower seeds for nut-free option
Dressing Ingredients
- 1 cup vegan mayo (homemade or store bought)
- 1 tsp Dijon mustard, to taste
- 1 tsp agave syrup or any preferred sweetener, to taste
To Serve
- Bread of choice
- Greens such as butter lettuce or green leaf lettuce
Instructions
- Chill vegan chicken: After cooking your vegan shredded chicken (such as jackfruit), allow it to cool until it is no longer hot to the touch. Placing it in the freezer briefly can help speed this up while you prepare other ingredients.
- Prepare other vegan chicken replacements: If you’re using a different vegan chicken substitute, make sure it is cooked or prepared according to its instructions before proceeding.
- Chop veggies: Finely slice the green onions and celery (if using) by first halving lengthwise then slicing thinly. Halve or quarter the grapes depending on size and preference. Chop fresh herbs like dill and chives finely. Combine all these in a medium mixing bowl.
- Mix dressing: In a small bowl or jar, whisk together vegan mayo, Dijon mustard, and agave syrup (or preferred sweetener). You may add salt if desired, but store-bought or homemade vegan mayo often already contains salt.
- Combine ingredients: Gently fold the vegan mayo dressing into the vegan shredded chicken and vegetable mixture. Be careful not to mash the ingredients. Then add the fresh herbs and sliced almonds or your choice of seeds and gently mix again to combine.
- Chill and serve: For best flavor, chill the combined salad for 20-30 minutes before serving. Use it as a sandwich filling, over fresh greens, or enjoy it as is. Optionally, add freshly cracked black pepper to taste.
- Store leftovers: Keep any leftovers refrigerated in an airtight container for 3-4 days.
Notes
- You can substitute the vegan shredded chicken with jackfruit, seitan, tofu, or other plant-based chicken alternatives.
- If you prefer a nut-free salad, use pepitas (pumpkin seeds) or sunflower seeds instead of almonds.
- Greens like butter lettuce or green leaf lettuce make great accompaniments for serving.
- Adjust sweetness and mustard in the dressing to your taste preference.
