This creamy, crunchy vegan chicken salad is just as flavourful as the original, perfect to use as a sandwich filling, and contains no animal products of any kind!
It's really easy to make this delicious filling.
You'll just need vegan chicken-style pieces, red onion, celery, vegan mayo and the perfect blend of seasoning in the form of dijon mustard, lemon, and red wine vinegar.
You can use whatever type of vegan 'chicken' you fancy for this recipe. Just note that some versions can be used uncooked, straight from the pack, while some need to be cooked and cooled before they are safe to eat.
To make your vegan chicken salad, you'll chop the vegan chicken, celery and red onion, then stir in the mayo and seasonings and that's it!
It's so quick to make and really so delicious, it'll win over everyone, vegan or otherwise!
The full recipe is below, including ingredients, recommended equipment, and full instructions with step-by-step photos.
I hope you enjoy making - and eating - this vegan chicken salad.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Ingredients
- 200 g (7.1 oz) vegan chicken alternative diced
- 1 red onion diced
- 2 sticks celery diced
- 250 g (9.5 oz) vegan mayonnaise
- 1 tsp dijon mustard
- 1 tbsp lemon
- 1 tsp red wine vinegar
- Pinch salt and black pepper
Instructions
Chop the vegan chicken, onion and celery so that everything is a similar size and place in a bowl.
Add the mayo, mustard, lemon juice and red wine.
Mix together.
Taste and season with salt and pepper, if necessary - it will depend on your brand of vegan mayo as to whether it's needed.
To serve, place in a bowl with a spoon as part of a buffet-style spread, pack a pot of your vegan chicken salad into your lunchbox, or spread it in brown bread for a satisfying, vegan lunch.
Print this vegan chicken salad
Vegan Chicken Salad Recipe
Ingredients
- 200 g (7.1 oz) vegan chicken alternative diced
- 1 red onion diced
- 2 sticks celery diced
- 250 g (9.5 oz) vegan mayonnaise
- 1 tsp dijon mustard
- 1 tbsp lemon
- 1 tsp red wine vinegar
- Pinch salt and black pepper
Instructions
- Chop the vegan chicken, onion and celery so that everything is a similar size and place in a bowl.
- Add the mayo, mustard, lemon juice and red wine.
- Mix together.
- Taste and season with salt and pepper, if necessary - it will depend on your brand of vegan mayo as to whether it's needed.
- To serve, place in a bowl with a spoon as part of a buffet-style spread, pack a pot of your vegan chicken salad into your lunchbox, or spread it in brown bread for a satisfying, vegan lunch.
Nutrition
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