This easy vegan chicken salad recipe — the classic curried variety — can be served on fresh bread or dolloped onto lettuce leaves.
Is there anything that can’t be veganized these days? Almost any classic recipe can be converted to a plant-based version.
Like the original, there are just a few simple additions to the salad — grapes, celery, and scallion. It’s all pulled together with a mildly curry flavored vegan mayo.
On this particular occasion, that is, when the photos accompanying this dish were taken, I wanted to try using Tofurky® Slow-Roasted Chick’n (note — this is NOT a sponsored post!).
Granted, I haven’t had actual chicken in decades, but it did have the flaky, chicken-y texture I remember. The results are delicious, though my only quibble with this particular product is too much sodium. It could stand to lose half and would be just as tasty.
On other occasions, I’ve used baked tofu, which is just as good. You can use any other kind of plant-based chicken substitute or chicken-style seitan.
- 1/2 cup vegan mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon curry powder
- 1 teaspoon pickle relish, optional
- 8 ounces vegan chick’n, chicken-style seitan, or baked tofu, chopped or diced
- 1 cup halved red seedless grapes
- 2 to 3 celery stalks, diced
- 2 scallions, thinly sliced
- Freshly ground pepper to taste
- Tender lettuce leaves (like butter or Boston lettuce) or mixed baby greens
- Toasted sliced almonds, chopped walnuts, sunflower seeds or pumpkin seeds, optional
- Combine the ingredients for the dressing in a small bowl and stir together.
- In a small mixing bowl, combine the chick’n or baked tofu, grapes, celery, and scallions. Pour in the dressing and stir together. Season with pepper.
- Serve on individual lettuce leaves or atop mixed greens. Or, serve on fresh bread lined with lettuce or greens, open face. Either way, sprinkle with toasted nuts or seeds, if you’d like.
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