Vegan Chicken Salad
This vegan chicken salad recipe is fabulous stuffed in a tomato, wrap or pita, a sandwich, or on top of a crunchy salad! With two different versions, you get to choose how you like it.
Servings: 10 servings
Calories: 305kcal
Ingredients
Dressing
- 1 cup organic raw cashews or substitute white beans or silken tofu for a nut-free version
- 1 Tablespoons lemon juice
- 2 Tablespoons apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ½ cup water
- 3 Tablespoons maple syrup
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 dressing
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 dressing
Instructions
Dressing
- Combine all ingredients in a high-speed blender until smooth.
- Place it in a refrigerator until you plan to use it.
- The dressing 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 dressing.
- 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 dressing.
- Stir.
- Refrigerate until serving.
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
Serving: 10g | Calories: 305kcal | Carbohydrates: 31g | Protein: 14g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 298mg | Potassium: 406mg | Fiber: 4g | Sugar: 15g | Vitamin A: 119IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 3mg