Why You’ll Love this Vegan Chicken Salad Recipe
Why will you love this Vegan Chicken Salad recipe? It’s a game changer for anyone craving a hearty, satisfying meal without the meat.
I adore how the tempeh mimics that classic chicken texture, while the blend of flavors keeps every bite interesting. The creamy vegan mayo and crunchy celery create a delightful contrast that’s hard to resist.
Plus, it’s incredibly easy to whip up, making it perfect for busy days. I love knowing I’m enjoying a nutritious dish that’s packed with protein and flavor.
Trust me, once you try it, you’ll be hooked on this delicious, guilt-free salad!
Ingredients of Vegan Chicken Salad
When it comes to whipping up a delicious Vegan Chicken Salad, the ingredients play a starring role in creating that mouthwatering experience. This recipe has a delightful mix that not only satisfies your taste buds but also brings a nutritious punch to the table. So, let’s take a look at what you’ll need to gather for this tasty dish.
Ingredients for Vegan Chicken Salad:
- 1 cup tempeh, cubed
- 1/2 cup vegan mayonnaise (I recommend the Follow Your Heart Vegenaise Grapeseed oil flavor)
- 1 celery stalk, finely chopped
- 1 medium pickle, finely chopped (bread and butter pickles add a nice sweetness)
- 1/2 medium onion, chopped
- 2 tablespoons parsley, minced
- 2 teaspoons mustard
- 2 teaspoons soy sauce (if you have Bragg’s aminos, that works wonderfully)
- 1 garlic clove, minced
- Optional: 1-2 teaspoons of curry powder for a little extra zing
Now, let’s talk about these ingredients for a moment. Tempeh is a fantastic plant-based protein that gives this salad that hearty feel that can sometimes be hard to find in vegan dishes.
If you’re not a fan of tempeh, you can switch it out for tofu or even chickpeas, but trust me, tempeh is where it’s at for that chicken-like texture.
And the vegan mayo? It’s the creamy glue that holds everything together. You can totally customize it too—add some chopped nuts for crunch or throw in a handful of grapes for a sweet twist.
Just remember, cooking should be fun, and your kitchen is your playground. So get creative and make this salad your own!
How to Make Vegan Chicken Salad
Alright, let’s explore the art of making a scrumptious Vegan Chicken Salad that’s not only easy but also incredibly satisfying.
First up, we’ll need to give our star ingredient, 1 cup of cubed tempeh, a little love. Start by steaming the tempeh for about 15 minutes. Trust me, this step is key—it allows the tempeh to soften up and soak up all those flavors later on. While that’s happening, you can take a moment to admire your kitchen skills (or panic about the state of your dishes—no judgment here). Just let it cool once it’s done steaming.
Now, grab a large mixing bowl and toss together all the ingredients. You’ll want that 1/2 cup of vegan mayonnaise—this is the creamy binder that brings it all together. Add in your finely chopped 1 celery stalk, 1 medium pickle (that sweet crunch is a game changer), and 1/2 of a medium onion for a little bite.
Don’t forget the 2 tablespoons of minced parsley for a pop of color, 2 teaspoons of mustard for tang, and 2 teaspoons of soy sauce (Bragg’s aminos is my go-to). Finally, pop in that minced garlic clove for some aromatic goodness. If you’re feeling adventurous, sprinkle in 1-2 teaspoons of curry powder to give it a delightful kick. Mix everything together until well combined—don’t be shy, get in there and really stir it up!
Once you’ve got all those ingredients beautifully blended, it’s time to put your salad in the fridge to chill. This is the part where you can be patient (or not)—the flavors will meld together, creating a symphony of taste that’s just divine.
I often make this salad the night before a picnic or lunch outing so it’s ready to go when I am. The best part? It’s a hit with everyone, vegan or not. So, whether you’re packing it for a lunch, serving it at a gathering, or just indulging in a big bowl by yourself (I see you), this Vegan Chicken Salad is sure to impress. Enjoy!
Vegan Chicken Salad Substitutions & Variations
After you’ve mastered the basic Vegan Chicken Salad, you might want to switch things up with some substitutions and variations.
For a protein boost, try chickpeas or jackfruit instead of tempeh. If you’re not a fan of vegan mayo, blend silken tofu with a splash of lemon juice for a creamy base.
Add fruits like grapes or apples for sweetness, or toss in nuts for crunch. Experiment with spices—curry powder gives it a unique kick!
Feel free to swap out celery for bell peppers or add fresh herbs like dill or cilantro. The possibilities are endless, so have fun!
What to Serve with Vegan Chicken Salad
While you might think of Vegan Chicken Salad as a standalone dish, it pairs beautifully with a variety of sides to create a well-rounded meal.
I love serving it alongside a fresh green salad, bursting with seasonal veggies. Crispy tortilla chips or whole-grain crackers add a delightful crunch, too.
For something heartier, roasted sweet potatoes or quinoa can complement the salad perfectly. If I’m feeling indulgent, a side of creamy vegan coleslaw is always a hit.
Don’t forget fresh fruit, like sliced apples or grapes, for a revitalizing contrast. These sides take the meal to a whole new level!
Additional Tips & Notes
To enhance your Vegan Chicken Salad experience, consider these additional tips and notes.
First, feel free to experiment with different proteins like chickpeas or shredded jackfruit for variety. I love adding a splash of lemon juice for a zesty kick.
If you prefer a crunch, toss in some nuts or seeds! For more flavor, try fresh herbs like dill or cilantro.
Don’t forget to let the salad chill for at least an hour before serving—it really lets the flavors meld.
Finally, this salad keeps well in the fridge for a few days, making it perfect for meal prep! Enjoy!