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.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 servings
Calories: 305kcal
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
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.
- 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.
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