This Vegan Chicken Salad recipe is creamy, delicious, and perfect for sandwiches, wraps, or even served over salad greens. With simple ingredients and customizable options, it's easy to make for lunch or dinner, it's packed with protein, and it tastes oh-so-good!
In my vegan chicken salad recipe, you can choose any kind of vegan chicken alternative you like. Choose from tofu, chickpeas, jackfruit, a store-bought vegan chicken or soy curls. Customize your salad to your taste and dietary needs, or use whatever you have on hand! The creamy dressing, paired with celery for a little crunch, green onion, fresh dill, and sweet juicy grapes, creates the perfect balance of savory and sweet flavors.
If you're into meal prep or packing work or school lunches this is a super easy go-to recipe. It’s quick and easy to make, and can be stored in the fridge for make-ahead lunches throughout the week.
Want to make it even lighter or oil-free? Simply swap out half or all of the vegan mayo for plain vegan yogurt to keep it creamy while making it healthier. Whether served in a sandwich, wrap, or over greens. It tastes just like a classic chicken salad recipe - but plant-based!
How to Make Vegan Chicken Salad:
Choose your vegan chicken: Pick from extra-firm or firm tofu, chickpeas, young green jackfruit, a store-bought vegan chicken alternative (such as Gardein, Lightlife, or Tofurky), or soy curls. Check the recipe notes for prep instructions for each option.
Combine Ingredients: In a large bowl, combine the chicken salad ingredients. Add the prepared vegan chicken alternative, celery, grapes or apple (if using), vegan mayonnaise or yogurt, almonds or pecans (if using), onion, dill, Dijon mustard, and garlic powder. Toss everything together until well combined.
Season: Add salt and black pepper to taste. If needed, add more mayo/yogurt, dill, or mustard to suit your preference.
Serve: Enjoy the vegan chicken salad on a sandwich, in a wrap, lettuce wraps or over a salad greens.
Storage: This vegan chicken salad can be made ahead and stored in an airtight container in the fridge for up to 3 days.
This Vegan Chicken Salad Recipe is...
- Quick and easy to make
- Customizable with your favorite vegan chicken alternative
- a go-to recipe for meal prep
More Vegan Sandwich Recipes to Try:
- Vegan Egg Salad Sandwich
- Jackfruit Salad Sandwich
- Vegan Tofu Caesar Wrap
- Hearty Vegan Tofu Salad Sandwich
- Vegan Ranch Chickpea Salad Sandwich
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Chicken Salad
Servings:
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Ingredients
- 2 cups vegan chicken alternative, (see notes for options)
- 1 rib celery, chopped
- ½ cup red grapes, halved (or ½ cup chopped apple), optional
- ¼ cup vegan mayonnaise, (for a lighter or oil-free version, replace half or all with plain vegan yogurt)
- 2 tablespoons sliced almonds or chopped pecans, optional
- 1 green onion, chopped (or substitute with 2 tablespoons chopped red onion)
- 1 teaspoon fresh dill, chopped (or ¼ teaspoon dried dill)
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare Vegan Chicken Alternative: Refer to the notes below for selecting and preparing your preferred vegan chicken substitute.
- Combine Ingredients: In a large bowl, add the prepared vegan chicken alternative, celery, grapes or apple (if using), vegan mayonnaise or yogurt, almonds or pecans (if using), onion, dill, Dijon mustard, and garlic powder. Toss everything together until well combined.Season: Add salt and pepper to taste. If needed, add more mayo/yogurt, dill, or mustard to suit your preference.
- Serve: Enjoy the vegan chicken salad on a sandwich, in a wrap, or over a fresh salad.Storage: This vegan chicken salad can be made ahead and stored in an airtight container in the fridge for up to 3 days.
Notes
Vegan Chicken Alternatives (choose 1):
- Extra-Firm or Firm Tofu: Drain and tear 1 block of tofu into bite-sized chunks for a chicken-like texture. Optionally, pan-fry the chunks in 1 tablespoon oil, seasoned with salt and pepper, until lightly golden. Allow to cool before using. (Uncooked or leftover tofu works, too!)
- Chickpeas: Drain and rinse 2 cups of cooked chickpeas. Lightly mash them with a potato masher, leaving some whole for texture. Chickpeas absorb more moisture, so feel free to add extra mayo or yogurt, 1 tablespoon at a time, if needed.
- Young Green Jackfruit: Drain and rinse 2 cups of canned young green jackfruit, then pat dry. Roughly chop it before using. No cooking needed.
- Store-Bought Vegan Chicken: Follow the package instructions for preparing your favorite vegan chicken, chopping it into chunks if needed. Let it cool before adding to the salad.
- Soy Curls: Soak 1 cup dry soy curls in warm water or broth for about 10 minutes, then drain and squeeze out excess liquid. Pan-fry the soy curls in 1 tablespoon oil, seasoning with salt and pepper. Let cool before using.
Kimberly Ann Hattaway says
Could you use your baked tofu bites for this?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kimberly, yes absolutely! The tofu bites would add a lot of flavor. Enjoy!!
Kimberly Ann Hattaway says
Thanks! I have some in the freezer. Hopefully they will be ok in this recipe thawed.
Peter says
Just made this! Delicious! I actually used your blue cheese recipe as a spread on the bread!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that sounds like a great idea! So happy you enjoyed the salad Peter!
Roseanna Ladd says
Hi Sam,
I really liked the new best chicken salad sandwhich.It had so many options that worked for me. I used tofu cooked up in the skillet with1/2 chic'N'strips cooked and cooled. So fun with the left over bread rolls from the Heart of Palm sandwhich! Chickpea salad sandwhich is a FAV!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved it Roseanne, thank you for the review 🙂
Barbra says
Really enjoyed making this for lunch today. I didn't have any firm tofu so went with soy curls instead, and it is very good. I look forward to having it again tomorrow when it is good and cold!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! So happy you enjoyed it Barbra! Thank you for your review!