Name: Vegan Chicken Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups vegan chicken (shredded or chopped); 2 stalks celery, diced; 1/4 cup red onion or green onion, finely chopped; 1/3 cup vegan mayo; 1 tsp Dijon mustard; 1 tbsp lemon juice; 1/2 tsp garlic powder; Salt and pepper to taste; 1 tbsp fresh dill or parsley, chopped (optional); Optional: 1/4 cup grapes, chopped apple, or sliced almonds

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This Vegan Chicken Salad is a plant-based twist on the classic version I grew up with—creamy, savory, and full of satisfying texture. I use shredded or chopped vegan chicken as the base, then mix in crunchy veggies, creamy dressing, and fresh herbs to bring it all together. It’s perfect for sandwiches, wraps, or lettuce cups, and it’s just as delicious (if not more!) than the original.

Why You’ll Love This Recipe

I love this vegan chicken salad because it’s fast, filling, and perfect for meal prep. It tastes like the traditional version but without any meat or dairy. The texture is amazing, especially with crunchy add-ins like celery and onion, and the creamy dressing brings everything together in the most comforting way. Whether I’m packing lunch or making a quick dinner, this recipe is always a win. Vegan Chicken Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Vegan chicken (store-bought strips, chunks, or homemade—shredded or chopped)
Celery (diced)
Red onion or green onion (finely chopped)
Vegan mayo
Dijon mustard
Lemon juice
Garlic powder
Salt and pepper
Fresh dill or parsley (optional, chopped)
Optional: grapes, chopped apple, or sliced almonds for extra flavor and texture

Directions

I start by shredding or chopping the vegan chicken into bite-sized pieces and adding it to a large bowl.
I stir in the celery, onion, and any other mix-ins I’m using like grapes or nuts.
In a separate small bowl, I whisk together the vegan mayo, mustard, lemon juice, garlic powder, salt, and pepper until smooth.
I pour the dressing over the vegan chicken mixture and stir until everything is well coated.
I taste and adjust the seasoning, then chill it for at least 15 minutes before serving so the flavors can meld.
I serve it on sandwiches, in wraps, over greens, or with crackers.

Servings and timing

This recipe makes about 4 servings. It takes around 10–15 minutes to prepare and can be enjoyed right away or chilled for better flavor.

Variations

Sometimes I use mashed chickpeas or jackfruit instead of vegan chicken for a different texture. I’ve also added sriracha for spice or curry powder for a fun flavor twist. When I want extra crunch, I mix in diced pickles or water chestnuts.

Storage/Reheating

I store the salad in an airtight container in the fridge for up to 3 days. It’s meant to be served cold or at room temperature, so there’s no need to reheat—just stir and enjoy. Vegan Chicken Salad

FAQs

What kind of vegan chicken works best?

I usually use store-bought vegan chicken strips or chunks and shred them. Any variety with a neutral flavor works great.

Can I make this soy-free?

Yes, I use a soy-free vegan chicken alternative and soy-free mayo. Chickpeas are also a great soy-free base.

Is this recipe gluten-free?

It can be! I just use gluten-free vegan chicken and make sure all other ingredients are certified gluten-free.

Can I make it ahead of time?

Yes, I actually think it tastes better after a few hours in the fridge. I make it the night before for a quick lunch the next day.

What can I serve it with?

I love serving it in sandwiches, lettuce wraps, pita pockets, or on top of a big salad. It’s also great with crackers or stuffed into a tomato or avocado half.

Conclusion

This Vegan Chicken Salad is creamy, crunchy, and full of flavor—just like the classic but 100% plant-based. It’s easy to make, easy to customize, and perfect for quick lunches or light dinners. Whether I’m packing it for a picnic or scooping it onto toast, this salad always satisfies.

Vegan Chicken Salad

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This Vegan Chicken Salad is a creamy, crunchy, and flavorful plant-based twist on the classic version. Made with vegan chicken, crisp veggies, and a tangy, herby dressing, it’s perfect for sandwiches, wraps, or a light salad meal.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegan

Ingredients

2 cups vegan chicken (shredded or chopped)
2 stalks celery, diced
1/4 cup red onion or green onion, finely chopped
1/3 cup vegan mayo
1 tsp Dijon mustard
1 tbsp lemon juice
1/2 tsp garlic powder
Salt and pepper to taste
1 tbsp fresh dill or parsley, chopped (optional)
Optional: 1/4 cup grapes, chopped apple, or sliced almonds

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Instructions

Shred or chop the vegan chicken into bite-sized pieces and place in a large bowl.
Add diced celery, onion, and any optional mix-ins like grapes or almonds to the bowl.
In a separate small bowl, whisk together vegan mayo, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
Pour the dressing over the vegan chicken mixture and stir until everything is well coated.
Taste and adjust seasoning as needed.
Chill in the refrigerator for at least 15 minutes before serving.
Serve in sandwiches, wraps, lettuce cups, or with crackers.