This vegan chicken salad recipe is fabulous: it can be stuffed in a tomato, wrap, pita, sandwich, or on top of a crunchy salad! With two different versions, you can choose how you like it! This is the best vegan chicken salad you have ever eaten!
Today, I decided to make two versions of vegan chicken salad. When I was a kid, my mom took my sister and me to a roadside fruit stand that served the most incredible chicken salad sandwiches I've ever had. I remember the crunch of the celery and the bright red grapes between the thick slices of sourdough bread. You will love this vegan chicken salad recipe!
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Although I would never dream of eating a chicken salad sandwich again, I made two vegan chicken salads: a chickpea chicken salad and a faux chicken salad to return those comfort food memories.
Like the vegan chickpea salad and curry chickpea salad, I made a chickpea version of vegetarian chicken salad and another version using Gardein Grilling Chicken Strips.
Even though I'm not an alternative meat fan, my boys love it, and sometimes, I cook with alternative chicken meat.
But I also wanted to know which version the boys liked, so I kept my experiment a secret despite wanting to tell them about my taste test, and the results were interesting.
Is Poultry Seasoning Vegan?
Wondering about poultry seasoning and whether or not it's vegan? Yes, poultry seasoning is entirely vegan! Despite the name, poultry seasoning contains no poultry and no meat whatsoever. It's called "poultry seasoning" because it is used to season poultry, not because it includes poultry.
With that said, poultry seasoning doesn't taste like chicken, either. 🙂
One of my favorite new seasonings is Trader Joe's Vegan Chickenless seasoning blend. But all poultry seasoning is vegan, so choose your favorite.
Vegan Chicken Salad Ingredients
- Chickpeas: Chickpeas are a great source of protein and fiber, but if you're following a keto diet, their carbs make them less amenable to this eating plan: 1 cup contains a whopping 35 net carbs.
- Red Grapes: In general, dark red and purple grapes are higher in antioxidants than green or white grapes. The antioxidants found in grapes can help protect your cells from free radicals, which are a natural byproduct of your body's biological processes.
- Celery: Celery provides a fresh crunchy addition to the salad.
- Red Onion: The red onion is sweet and a beautiful addition to this vegan chicken salad recipe.
- Fresh Dill: Dill is packed with flavonoids, which have been shown to help reduce the risk of heart disease and stroke.
- Poultry Seasoning: poultry seasoning contains thyme, sage, marjoram, rosemary, black pepper, and nutmeg. Other blends may contain celery seed, celery salt, and occasionally ground cloves.
- Cashew Mayo: I make my own cashew mayo with raw cashews, dijon mustard, apple cider vinegar, maple syrup, onion, and garlic powder, and a little salt.
Vegan Chicken Salad Ingredient Substitutions
- Instead of chickpeas, I also made a version with Gardein chicken strips.
- Try green or purple grapes instead of red grapes.
- Fennel is often used to replace celery in recipes.
- Choose green onions or chopped shallots instead of red onion.
- Parsley is a great fresh ingredient if you don't have fresh dill.
- For the best poultry seasoning substitute, swap 1 Tablespoon of poultry seasoning for 2 teaspoons of sage and 1 teaspoon of either dried thyme or marjoram. You can swap in any number of dried or fresh herbs you have on hand, plus mix and match spices. An essential blend of parsley, sage, rosemary, and thyme will do the trick.
- Substitute sunflower seeds for cashews, or try silken tofu or white beans for a nut-free option. However, if using tofu or beans, reduce the water by one-half.
- If fresh lemon juice isn't available, opt for bottled lemon juice.
- Choose champagne vinegar or rice vinegar as an alternative to apple cider vinegar.
- Stoneground mustard has the same type of flavor and ingredients.
- One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The exact conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic.
- Onion powder has a much more concentrated flavor than fresh onion, so you'll need a lot more to make an adequate substitute. One teaspoon onion powder = 3 tablespoons fresh chopped onion.
- Try agave or date syrup in maple syrup.
I recently served a vegan Waldorf salad to my family for a holiday dinner, and they loved it.
For that reason, I used the same dressing. Likewise, I used red grapes, consistent with my childhood version of the chicken salad I loved as a kid.
How to Make Vegan Chicken Salad
- First, use a food processor to pulse the chickpeas, leaving some whole and some crushed. As a result, the salad texture was perfect for adding other vegetables and sweet grapes.
- If you don't have a food processor, use a fork to smash the chickpeas.
- Then, transfer the crushed chickpeas to a bowl. Then, add the celery, red onion, dill, and delicious cashew-based sweet dressing.
- At this point, you may want to dig a fork into the bowl, but if you refrigerate the chicken salad, its flavors meld and taste better.
Recipe Variations/Gardein Meatless Chik'n Strips
I've never eaten or cooked Gardein Meatless Chik'n Strips, but they looked too much like chicken for me!
- Cooked the chicken strips in a pan with vegetable broth until they appeared cooked.
- Then, allow the vegan chicken tenders to cool. Then, cut them into bite-sized pieces.
- Despite their "real" appearance, I wasn't impressed by any overwhelming taste when I tasted a little bite from the pan. They didn't have much flavor at all.
- After cutting the chik'n strips, I followed the recipe I used for the chickpea version of the salad.
Although the two salad recipes looked the same, they tasted different in texture.
Serving Suggestions
Although I love vegan chicken salad in a bowl or on top of greens, it also makes a great wrap sandwich.
Or try it stuffed into a pita with lettuce and tomatoes.
Accordingly, the boys picked chickpea chicken salad and said it was better, but they also liked the Gardein version.
Consequently, they ate halves of both sandwiches and took the leftovers to work the next day.
Recipe FAQs
Chickpeas and tofu are the best vegan meat substitute for chicken.
When compared to chicken, vegan chicken meat alternatives are healthier. However, whole foods are a better choice.
Other alternative chicken options include jackfruit, soy curls, cauliflower, and tempeh.
Tips
- This salad will last refrigerated for up to 5 days.
- Substitute white beans or silken tofu for cashews in the mayo for a but-free version.
- Poultry seasoning is vegan, so any brand works well.
- This salad tastes excellent inside a tomato, a pita, lavash wrap, or tortilla on a sandwich or on top of your favorite salad greens.
Enjoy either version of this vegan chicken salad recipe. You do the taste test and tell me what you think!
Other Great Vegan Salad Recipes
If you love this vegan chicken salad recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Best Vegan Chicken Salad
Ingredients
Chickpea Chicken Salad
- 15 ounces chickpeas
- 1 cup red grapes cut in halves
- ½ cup diced celery
- ½ cup diced red onion
- 2 Tablespoons chopped dill
- 1 Tablespoon poultry seasoning
- ⅓ cup Cashew Mayo
Gardein Chicken Salad
- 10 ounces Gardein Chicken Strips
- 1 cup red grapes cut in halves
- ½ diced celery
- ½ diced red onion
- 2 Tablespoons chopped dill
- 1 Tablespoon poultry seasoning
- ⅓ cup Cashew Mayo
Instructions
Cashew Mayo
- Combine all ingredients in a high-speed blender until smooth.
- Place it in a refrigerator until you plan to use it.
- The cashew mayo lasts 7 days in the refrigerator.
Chickpea Chicken Salad
- Drain and rinse chickpeas (or substitute drained white beans or silken tofu)
- Put in a food processor.
- Pulse until chickpeas are partially mashed (Some should still be whole; you don't want them o be mushy), so don't over-pulse.
- Remove chickpeas and place them in a large bowl (scrape the sides of the food processor bowl)
- Add the celery, grapes, onion, dill, poultry seasoning, and ⅓ cup cashew mayo.
- Stir.
- Refrigerate until serving.
Gardein Chicken Salad
- In a large skillet on medium heat, cook the chick'n strips until heated through.
- Use vegetable broth to prevent sticking.
- Flip the chick'n strips over until cooked.
- Remove from heat and let cool.
- Once cooled, chop the chick'n strips into small bite-sized pieces.
- Add celery, grapes, onion, dill, poultry seasoning, and ⅓ cup cashew mayo.
- Stir.
- Refrigerate until serving.
Video
Notes
- A quick way to avoid soaking cashews overnight is to boil them for 10 minutes, drain and then add them to the blender.
- If you have a high-speed blender, soaking and boiling the cashews is unnecessary.
- This salad will last refrigerated for up to 5 days.
- Substitute white beans or silken tofu for cashews in the mayo for a but-free version.
- Poultry seasoning is vegan, so any brand works well.
- This salad tastes excellent inside a tomato, a pita, a lavash wrap, a tortilla, on a sandwich, or placed on top of your favorite salad greens.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
ALICE VEGA
I think in the 'Notes' you meant to type 'NUT'-free version.
Kathy Carmichael
Thanks, Alice. I appreciate you letting me know.
Rene
Delicious! I did leave out the celery. I don't care for it and subbed vegan mayo. I had it on a tortilla.with lettuce and tomato. TY.
Kathy Carmichael
Hi Rene! I'm so glad you liked the vegan chicken salad. Thank you for the feedback. I appreciate you taking the time to rate the recipe and comment.
Linda
Sorry, I forgot to rate this but I would definitely give it a 5! I can't wait to make it again!
Kathy Carmichael
Hi Linda, I'm so glad you liked it. Which version did you make?
Linda
This was delicious!
Kathy Carmichael
Yay! Thanks so much for the feedback. I appreciate it. Let me know if you try any other recipes. I'd love your opinion.
Pat
I just tried this today with the chickpeas. It is awesome! I've been looking for a plant-based recipe that would have that "chicken salad" flavor...and this fits the bill! Thank you! 🙂
Kathy Carmichael
Hi Pat, I'm so glad you liked it. Vegan chicken salad is a staple at my house. I appreciate your feedback. Let me know if you try any other recipes. I would love to hear from you.
Gail
I made the dressing with silken tofu. Will that freeze well because it made a large portion.
Kathy Carmichael
Hi Gail, yes, you can freeze the dressing. I sometimes freeze it in ice cube trays, then separate it from the trays and place it in bags to store in smaller portions. Then, thaw completely. You may need to blend again. The dressing will freeze up to 3 months.
ELAINE
This is the best!! I make it several times a month.
Kathy Carmichael
Hi Elaine, I'm so glad you like the mock chicken salad. I just made it again last night, and my husband loved it too! Thanks for your feedback. I appreciate it.
Lia Stewart
The best vegan chicken salad out there. That mayo recipe is so flavorful!! Thanks for all you do.
Kathy Carmichael
Hi Lia, thank you so much! I'm happy you liked the vegan chicken salad. Thank you for your feedback. I appreciate you taking the time to rate the recipe and comment.
Laura
I've been trying out different chicken salad recipes using Sweet Earth's Mindful Chik'n. I want to make chicken salad sandwiches for a wine tasting picnic, I'm catering. I was attracted to this one as it seemed to have flavors that would highlight and not overpower the wine, which would mostly be Rhone varietals. First, I like that this was a nut based sauce as picnics can get to mayo heavy. It was mild and creamy. I did end up using more than 1/3 a cup, probably double. I used Kroger brand poultry seasoning. It did add a bit of familiarity, and I think carnivores will like it. I did find that the seasoning overpowerd the dill, which I also added a little more of. I would cut back on the poultry seasoning to half or 2 teaspoons. I didn't put in grapes as I will have leftovers for days. But I thought that a diced apple would be the perfect addition instead if grapes. I might get one and add to my leftovers. I used a brown bread with a schmear of vegannaise and Dijon mustard. I wanted to give the sandwich an extra mustard boost as the mustard gets lost in the sauce. I paired with a central coast syrah. And it was delicious. Oh, the mindful chik'n doesn't need to be cooked.. you can use right out of the packaging. The sauce was perfect. Adjust the seasoning to your liking.
Kathy Carmichael
Hi Laura, thanks for the helpful tips as well as substitutions. I hope your wine tasting event with your chicken salad sandwiches was a success. It sounds like a wonderful event. I appreciate your feedback.
Grace
hi, i haven't made this yet, but am wondering, would soy curls work well in place of the gardein
thanks
Kathy Carmichael
Hi Grace, yes, soy curls would work, or chickpeas which is another alternative. Great idea. Let me know how it turns out.
Val
Does the cashew dressing thicken up after it’s put into the refrigerator? I’ve found that they loose their liquidy form once it chills. The recipe sounds good tho, and I like the idea of using a nut based dressing rather than oil based.
Kathy Carmichael
Hi Val, the dressing does thicken in the refrigerator, but if you make the chicken salad ahead of time, it can be eaten right away as well. I prefer it cold. I hope you enjoy the recipe.
Joyce A Stevens
I made this Vegan Chicken Salad with the chickpeas (I love anything chickpeas) and found it to be very salty. Not sure why, but could it have been the 1 tbsp of poultry seasoning? I left the sea salt out of the dressing purposely because I didn't want the extra salt.
What do you recommend to make it taste less salty? Thanks.
Kathy Carmichael
Hi Joyce, poultry seasoning contains a milligram of salt, so I don't think that would be where the salty taste is coming from. The chickepas, themselves, I think taste salty on their own in the aquafaba though. Maybe you could rise the chickpeas more thoroughly, or use dried chickepas that are soaked and then cooked?
Kathy Carmichael
Hi Joyce, poultry seasoning contains a milligram of salt, so I don't think that would be where the salty taste is coming from. The chickepas, themselves, I think taste salty on their own in the aquafaba. Maybe you could rise the chickpeas more thoroughly, or use dried chickepas that are soaked and then cooked?
Joan Beverly Grillo
I cannot eat nuts/cashews what can I substitute?
Kathy Carmichael
Hi Joan, you can use white beans in place of the nuts, a store-bought-soy vegan mayo, or you could make tofu vegan mayo recipe as well.I hope this is helpful. Happy Thanksgiving.
Dora Calderon
What is the purpose of the maple syrup. Does it make the dressing taste sweet?
Kathy Carmichael
Hi Dora, the maple syrup is used to cut the acidity in the lemon juice and apple cider vinegar. You can always leave it out, taste it, and add it at the end if you prefer. I hope you enjoy the recipe.
Lois
In your recipe you say half the salary and half diced red onion. What does that mean? Half a cup or half of a stock of celery and half of an onion. I’m not the most seasoned and cooked and need more specific details ... thank you
Kathy Carmichael
Hi Lois, I'm sorry about that. I don't know how that happened. It is 1/2 cup diced celery and 1/2 cup diced red onion. Thank you so much for letting me know. And I hope you enjoy the recipe. Stay safe and healthy 🙂
Kyleigh Dabler
do you soak the cashews to make the sauce or blend them raw?
Kathy Carmichael
Kyleigh, the raw cashews are for the sauce. If you have a good high-speed blender, you don't have to soak them overnight. If you don't have a high-speed blender, you can also take a short cut and boil the raw cashews to soften them for 10 minutes. Let me know if you like it.
Liz
I am not vegan, but I do want my diet more plant-based. This is delicious! I am eating it right out of the container. It is quick and easy to make. Thank you,