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–+ servings
Two vegan chicken salad open faced sandwiches, on a plate with a napkin
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Classic Vegan Chicken Salad

Soy curls make it easy to veganize this classic vegan chicken salad for easy meal prep for a tasty lunch. Made with kitchen staples in 15 minutes!
Prep Time15 minutes
Total Time15 minutes
Servings: 4 servings
Author: Lisa Le

Ingredients

  • 115 g soy curls half a bag/2 cups
  • 1 tsp mushroom broth powder or any bouillon paste*
  • 3 cups 750 boiling water
  • 1/4 cup 35 g red onion, or 1 medium shallot, finely minced
  • 1 rib celery 60 g, finely diced
  • 1/4 tsp poultry seasoning
  • 2 tsp 10 mL olive brine or pickled pepper brine
  • 1/4 1 mL tsp salt
  • 1/4 1 mL tsp ground pepper
  • 1 tbsp 15 mL lemon juice
  • 1/2 tsp 2.5 mL yellow or Dijon mustard
  • 1/3 cup 88 g vegan mayo (I used Hellmann's Vegan Dressing & Spread)
  • Optional: 1 tsp 5 mL plum sauce

Instructions

  • Rehydrate soy curls with 1 tsp mushroom broth powder (or any bouillon paste) and boiling water. Let sit in the water for about 10 minutes, then drain and squeeze out as much water as you can.
  • In another bowl, combine red onion, celery, poultry seasoning, olive brine, salt, pepper, lemon juice and vegan mayo. (Add plum sauce if using)
  • Roughly chop the soy curls and toss in the dressing mixture to combine.
  • Let the flavour mingle overnight and enjoy in sandwiches, wraps, or on a salad!