This five ingredient vegan chicken salad recipe will surprise you with delicious flavors! a great meal prep recipe to enjoy all week long.
recipe originally published January 6, 2012
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How to make this easy meal prep recipe
This vegan chicken salad has been a long time favorite at our house, as a sandwich or wrap filling, over crisp salad greens, or even over warm quinoa or cauliflower rice. A double batch added to your meal prep will make several great lunches for the week.
The cashews and celery add a great crunch and the currants are a sweet contrast to the savory flavors.
Recipe Variations
To enhance the basic recipe / original flavor:
- curry - add 1 teaspoon yellow curry powder
- red curry! add 1 teaspoon red curry paste - this is an unexpected favorite
- garlic onion - use garlic mayo, and one teaspoon each onion powder, roasted garlic powder
- buffalo sauce - add by the teaspoon to reach your heat preference
- bbq sauce - add 1-2 tablespoons of your favorite
In place of cranberries:
- currants
- raisins
- chopped dried apricots
- chopped apples
Main protein options:
- soy curls
- jackfruit
- chickpeas
See recipe instructions for preparation.
How to serve vegan chicken salad
We serve this vegan chicken salad in many forms:
- sandwich or wrap
- on salad greens
- quinoa bowls – warm or cold
- standing in front of the fridge, fork directly in container...
Does canned jackfruit need to be cooked?
A common question I get is, can you eat jackfruit straight from the can? Yes, you can!
I wouldn't recommend eating the jackfruit plain, though - it is bland as is. So yes, although you do not have to cook jackfruit before eating, you should definitely add flavor first.
See our Jackfruit Recipes for more recipe ideas.
Storage suggestion - how long with this last?
My rule of leftovers is 3-4 days for maximum flavor and freshness. This vegan chicken salad recipe will last a week in the fridge, in a container with a sealing lid.
More vegan jackfruit recipes
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Vegan Chicken Salad
This tasty vegan chicken salad will be a standard on your meal prep plan! Great for sandwiches, wraps, bowls, and over crisp greens.
Ingredients
- 1 can jackfruit, drained (or ½ package soy curls, can of chickpeas)
- ⅓ to ½ cup vegan mayonnaise
- 1 -2 stalks celery, cleaned and trimmed
- ¼ cup cashews
- ⅓ cup dried cranberries (or currants, raisins)
- 1 teaspoon Himalayan salt
- optional seasonings: smoked paprika, "chicken" flavoring
Instructions
- If using soy curls: Before rehydrating the soy curls, break them into smaller pieces (see video). Soak them in warm water to rehydrate, 10 minutes. Once rehydrated, drain soy curls. Squeeze soy curls to remove excess water.
- If using jackfruit: Drain jackfruit, place in large bowl. Using two forks, shred jack fruit into smaller pieces (or chop with knife).
- If using chickpeas: Drain canned chickpeas (or cook dried chickpeas beforehand). Save chickpea aquafaba for another use. Add to bowl (or directly to skillet) and mash with fork or potato masher.
- Add soy curls / jackfruit / chickpeas to dry skillet over medium heat.
- Season with salt and pepper or your favorite seasoning, and sauté until slightly toasted and browned, about 5 minutes. Set aside to cool.
- Chop cashews and celery. In a mixing bowl, combine mayonnaise / cashew cream and curry powder or whatever seasoning you are using. To this, add cashews, celery, and cranberries, stirring to combine.
- When soy curls are cooled, add them to the salad and stir to coat and combine.
- Transfer to covered container and chill in refrigerator at least one hour.
Notes
dairy, egg, and gluten free, vegan recipe, soy free option
Recipe Variations
To enhance the basic recipe / original flavor:
- curry - add 1 teaspoon yellow curry powder
- red curry! add 1 teaspoon red curry paste - this is an unexpected favorite
- garlic onion - use garlic mayo, and one teaspoon each onion powder, roasted garlic powder
- buffalo sauce - add by the teaspoon to reach your heat preference
- bbq sauce - add 1-2 tablespoons of your favorite
In place of cranberries:
- currants
- raisins
- chopped dried apricots
- chopped apples
Main protein options:
- soy curls
- jackfruit
- chickpeas
See recipe instructions for preparation.
How to serve vegan chicken salad
We serve chicken salad in many forms:
- sandwich or wrap
- on salad greens
- quinoa bowls – warm or cold
- standing in front of the fridge, fork directly in container...
Does canned jackfruit need to be cooked?
A common question I get is, can you eat jackfruit straight from the can? Yes, you can!
I wouldn't recommend eating the jackfruit plain, though - it is bland as is. But yes, you do not have to cook it before eating, but you should definitely add flavor first.
See our Jackfruit Recipes for more recipe ideas.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 266Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 301mgCarbohydrates: 25gFiber: 5gSugar: 7gProtein: 6g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Lauren @ Oatmeal after Spinning says
Oh man- your timing is perfect! I had a version of this yesterday from the Whole Foods salad bar- but it used tempeh instead. I think I'm going to try it with tempeh, and use your other ingredients... I'm wondering if I should bake the tempeh first?
Oh- and the WF kind used raisins.
spabettie says
hmm, I don't know? if you bake it first, maybe coat it with some curry too?? oh wow. 🙂
MizFit says
oooh the husband would love.
beti says
curry has such a strong and nice taste, I would love to try mi chicken salad with curry as far as I can see it looks really good
spabettie says
you should add curry to your chicken salad - a whole new flavor! 🙂
Kristen@Change of Pace says
This looks amazing! I love anything curry... I stumbled upon your blog accidentally and already love it. Can’t wait to follow along!
spabettie says
hi Kristen, happy you found us, thank you for saying hello! happy Sunday! 🙂
Leanne @ Healthful Pursuit says
I've never put dried fruit in curry, that sounds delicious. Good on you for recreating this amazing meal!
spabettie says
it's really good with the fruit - I have made a cranberry version too 🙂
Eden says
Ha, I love that you spell it "chikn". It looks bad ass.
And I'm totally recreating it.
spabettie says
hope you like it - you can totally use the real chikn... 😉
Kath (My Funny Little Life) says
I first thought, "What, she used chicken?!?!!!" But then I saw it was the soy substitute. You know I'd always use real chicken (I don't trust soy, and it makes me feel so bad), otherwise this looks completely perfect to me! 🙂
Christin@purplebirdblog says
Ooo, it's been a while since we've heard from the elusive soy curls over here! 😉 I still want to try them, still haven't ordered any. Some day. Though I did finally find TARO POWDER at my Asian market, so I'll be getting my taro love on very, very soon! 🙂
Jessica @ Dairy Free Betty says
Mmmmmm thank you for the reminder of this. i used to make it all the time (with chicken) it's sooooooooooo good!! Totally forgot about it though! Thank you thank you
Averie @ Love Veggies and Yoga says
pretty food and pretty white bowl!