Curried Vegan “Chicken Salad” with Grapes and Almonds

Is there anything that can’t be veganized these days? Almost any classic recipe can be converted to a plant-based version. This easy vegan “chicken” salad recipe — the classic curried variety — can be served on fresh bread or dolloped onto lettuce leaves.

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.

More plant-based chicken alternatives

For this salad, you can use any other kind of plant-based chicken substitute or chicken-style seitan. Explore 12 Plant-Based Chicken Alternatives to Look for on Your Next Shopping Trip for more ideas and brands. You’ll want a chunky chick’n product, rather than, for example, crispy breaded nuggets for this particular recipe.

On occasion, I’ve used baked tofu instead of a plant-based chicken product. Baked tofu, with its firm texture and savory flavor, is also great in this salad.

Explore more …

• Vegan Chopped Chick’n Salad
• Boston or Bibb Lettuce Salad with Avocado, Green Beans & Couscous
• 21+ Vegan “Chicken”-Style Recipes
• Hearty Vegan Main Dish Salads

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Yield: 4

Curried Vegan Chicken Salad with Grapes and Almonds

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This easy curried vegan chicken salad can be served on fresh bread or dolloped onto lettuce leaves. 

Prep Time 20 minutes

Total Time 20 minutes

Ingredients

Dressing

• 1/2 cup vegan mayonnaise
• 1 teaspoon yellow mustard

• 1 teaspoon curry powder
• 1 teaspoon pickle relish, optional

The salad

• 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

For serving

• Tender whole lettuce leaves (Bibb or Boston), or mixed baby greens

• Toasted sliced almonds, chopped walnuts, sunflower seeds or pumpkin seeds, optional

Instructions

1. Combine the ingredients for the dressing in a small bowl and stir together.
2. 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.
3. 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.

Find more veganized classic recipes, and lots more tasty salads & sides.