When I researched chicken salad, there were a lot of versions that had various components I wasn’t really down for. Some had raisins (no, thank you) and some had chunks of apple for crunch (I respect the sweet crunch but I’m not really as into it). Personally, I stick to the classics: zip from some red onion, and crunch from celery. You can add a touch of sweetness with plum sauce or a bit of apricot jam, but I prefer to lean on savory. This classic vegan chicken salad is great as an open-faced sandwich, in a regular sandwich, on top of salad to add a load of protein, or in a wrap as the filling. The crunch of any kind of your favorite lettuce will lighten up the bite, and if you’re feeling up for it, a touch of hot sauce for some heat.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 100 g soy curls
- 3 cups veggie broth
- half of a small red onion, finely minced
- 1 rib celery, finely diced
- 1/4 tsp poultry seasoning
- 2 tsp olive brine
- ground pepper
- 1 tsp lemon juice
- 1 tbsp mustard
- 2 tbsp vegan mayo
- 1 tsp plum sauce (optional)
Directions
1. Re-hydrate soy curls with boiling veggie broth. Let sit in there for about 10 minutes, then drain and squeeze out as much liquid as you can.
2. In another bowl, combine red onion, celery, poultry seasoning, olive brine, pepper, lemon juice and vegan mayo. (Add plum sauce if using). Roughly chop the soy curls and toss in the mayo mixture to combine.
3. Let the flavor mingle overnight in the fridge.
4. I love it best on top of gluten-free multigrain toast and lettuce mix.
Also by Imola: Creamiest Vegan Grilled Eggplant Dip
Related: Deconstructed Vegan Banh Mi Bowl
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Photo: Imola Toth
