Vegan Chicken Salad
Classic southern-style chicken salad made with plant based chicken, grapes, celery, and a delicious mayonaise dressing. Serve with croissants, whole wheat bread, lettuce, crackers, and more.
Servings 6
Calories 300kcal
Ingredients
For the plant based chicken:
- 10 to 12 ounces plant based chicken = 21/2 to 3 cups chopped
- 2 to 3 Tablespoons vegetable oil
- 1/4 cup vegetable broth or water
- salt to taste
- black pepper to taste
For the vegan chicken salad:
- 1 cup vegan mayo we use Hellmann's
- 1/2 teaspoon prepared yellow mustard
- 2 teaspoons lemon juice
- 1/2 cup diced red grapes = 20 grapes
- 1/2 cup diced celery = 1 to 2 stalks
- salt to taste
- freshly cracked pepper to taste
Instructions
Cook the plant based chicken:
- In a skillet over medium heat, saute the plant based chicken with the vegetable oil and salt/pepper (as desired) for 2 to 3 minutes to begin browning. Add in the vegetable broth and continue to cook for an additional 5 minutes, stirring frequently, until lightly browned.
- Remove from heat and set aside to cool. Meanwhile,
Make the vegan chicken salad:
- In a large bowl, whisk together the mayo, mustard, lemon juice, and salt and pepper (to taste).
- Finely chop the cooled chicken, then add it to the bowl. Add in the diced grapes and celery. Stir to combine until everything is well coated.
- Cover the chicken salad and set in the fridge to chill for at least 30 minutes (or overnight) before serving.Suggested servings: on croissants, wheat bread, crackers, or lettuce wraps.
Notes
Leftover salad should be kept refrigerated and eaten within 3 days.
Cooking the plant based chicken with vegetable broth (or chicken-less seasoning) adds in flavor found in regular chicken. Water can be used instead, but add in seasonings to taste.
Lemon juice adds acidity and brightness to the salad. It's not recommended to skip, but you can substitute cider vinegar, white wine vinegar, or pickle juice instead.
Nutrition
Calories: 300kcal