To anyone who still hasn’t tried any of the myriad chicken alternatives on the market now, I must ask: What are you, chicken? Ten years ago, I would have understood the trepidation. They were more frequently referred to as “mock meats,” which was fitting, considering they generally made a mockery of vegans trying to win over dubious omnivores. Old school plant proteins certainly have their place, but to compete with the hyper-realistic options now readily available, it’s time to embrace the other, other, OTHER white meat.

The best thing about these hot new chicks, aside from the complete lack of cholesterol, death, and cruelty, of course, is the fact that they work seamlessly in any preexisting recipes you may have held dear. No need to give up those favorites, or even modify them! Anyone could go vegan by simply opting for different brands the next time they go shopping.

As a seasoned herbivore, sometimes I need to stand back and marvel at the selection. In many cases, I’m trying dishes for the first time at the ripe old age of thirty-something, simply because there hasn’t been a means for easy replication before. In other cases, greater accessibly lends itself to further experimentation, because there’s nothing to risk here. If it doesn’t turn out, there’s no big loss.

Such is the case with chicken salad. No, I never had chicken salad before going vegan. I was raised to believe that mayonnaise was the Devil’s condiment, and adding fruit to a savory dish was purely verboten. Nope, nothing about that odd mixture of gloppy white meat slopped between two slices of bread appealed to me, so I wasn’t exactly clamoring to recreate it.

Honestly, its a good thing it took me so long to warm to the concept. Only with age and experience can I fully appreciate the subtle nuances and intricacies that make it a perennial staple in so many households. It’s all about balance, harmonizing textures and tastes that contrast and compliment, elevating the everyday into something worth eating on repeat. Everyone has their own formula, tweaked to suit individual preferences, so at long last, this one is mine. I hope you personalize it in turn, allowing the classic to live on, without any animal ingredients involved.

Continue to Content

Yield: Makes 3 - 4 Servings

Meatless Chicken Salad

Print

Taking the classic chicken salad and perfecting the balance between sweet and savory, creamy and crunchy, herbaceous and well-seasoned, you'd never know this version is completely vegan.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 2 Cups Shredded Meatless Chicken, Rehydrated Soy Curls, or Chopped Seitan
• 1/2 Cup Toasted Walnuts, Roughly Chopped
• 1/4 Cup Raisins
• 1 Stalk Celery, Diced
• 1 - 2 Scallions, Thinly Sliced
• 1 Tablespoon Fresh Parsley, chopped
• 1 Teaspoon Dried Dill
• 1/2 Cup Vegan Mayonnaise
• 1 1/2 Tablespoons Lemon Juice
• 1/2 Tablespoon Dijon Mustard
• 1/4 Teaspoon Salt
• Freshly Ground Black Pepper, to Taste

Instructions

1. Place the meatless chicken in a large bowl along with the walnuts, raisins, celery, scallions, parsley, and dill. Toss to combine.
2. In a separate bowl, mix together the mayonnaise, lemon juice, mustard, salt, and pepper until smooth. Transfer into the large bowl and stir well, to coat.
3. Once thoroughly combined, serve immediately or chill until ready to eat. Stored in an airtight container, it will keep in the fridge for up to a week.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  COLMANS Original English Mustard, 3.53 Ounce
• 
  Sweet Earth, Chik N Strips Plant Based Mindful, 8 Ounce
• 
  Best Foods Vegan Mayonnaise Jar Made with Non GMO Sourced Ingredients, No Artificial Flavors or Colors, No Cholesterol, Gluten Free, 1 gallon

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 473Total Fat: 33gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 894mgCarbohydrates: 20gFiber: 5gSugar: 8gProtein: 28g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.