This easy vegan chicken salad is a must with school looming over our busy schedules. Who doesn’t love an easy and quick go to dish? This chicken-less salad recipe is perfect for school lunches, dinner on the go, plus for me, an open faced breakfast sandwich option. It is super easy, wicked delicious and perfect this time of year!
This recipe is one I have been making all my adult life. Although I didn’t always make chicken salad vegan, I do now. The only changes I made in designing this recipe was to replace the meat and use vegan mayonnaise. Done!
If you are new to the vegan world I suggest using a meat substitute like Beyond Meat. Using a meat substitute is an easy way to transition to vegan cooking. A product like Beyond Meat allows you to make recipes similar to the chicken salad of the past. Other delicious plant-based options are garbanzo beans, jackfruit, or tofu.
Serving an alternative, vegan chicken salad is no longer scary. This recipe is mindless to create vegan. However you make your “chicken” salad, make it the same just use the meat replacement and you’re done! It doesn’t get any easier than that.
Chicken-less salad is fun to make as a wrap, sandwich or dinner salad. If you are trying to find easy meatless options, this the recipe for you. Changing to healthier options is something our family has done over many years. This chicken-less salad is one of many recipes to help you and your family on your meatless journey.
Eight simple ingredients make this recipe work. Keep these staples in your refrigerator and pantry: vegan mayonnaise, mustard, red onions, green onions, pickles, celery, dried fruit, nuts, and seeds. Recipes such as vegan chicken salad are easy and quick to make when you keep your pantry and refrigerator stocked up.
Vegan chicken salad super easy, super tasty, lunch, dinner, or appetizer. So versatile even the pickiest eater will love this recipe.
- 1 12 ounce container Chicken-less strips (I used Beyond Chicken)
- 1/4-1/2 cup vegan mayonnaise (I use Vegenaise soy-free)
- ½-1 teaspoon yellow mustard
- 1/4 cup dill pickles diced
- 1/4 cup celery diced
- 1/4 cup red onion diced
- 1/2-1 teaspoon celery salt
- salt and pepper to taste
Chop or shredded chicken-less strips.
In medium size bowl add chicken-less strips and the rest of the ingredients. With large spoon mix all ingredients until chicken-less strips are well coated.
If you prefer to use a soy free option try jackfruit or garbanzo beans.
Serve on your favorite bread, bun, lettuce cup, top your favorite salad or paired up with a savory soup.