The Best Vegan Chicken Salad - Made with Seitan

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If you’re looking for a realistic vegetarian or vegan chicken salad that you can bring to family gatherings or to share with omnivore friends, then this is the recipe for you! It’s high protein, creamy, savory and so good layered on crusty sourdough.

P.S. If you love this recipe, then you’ll probably also love my vegan egg salad!

creamy vegan seitan chicken salad in a bowl topped with tarragon. — high protein realistic vegan chicken salad

Why You’ll Love This Vegan Seitan Chicken Salad

For years I’ve made chickpea salad sandwiches… and don’t get me wrong, I love them! But I figured it was time to step up my sandwich game and make a chicken salad that was a bit more convincing. Enter, this vegan chicken salad made with seitan! YUM.

Instead of chickpeas, this vegan chicken salad is made with my homemade baked vegan chicken, which gives it a chewy, meatier texture and a more realistic bite. It also adds a big protein boost, making this feel like a more filling and substantial lunch.

It’s also super versatile. Pile it onto toasted sourdough, stuff it into a vegan croissant, scoop it up with crackers, or serve it in lettuce cups for an easy lunch. Below are just a few reasons we love this recipe and you will too:

Emily’s Recipe Notes:

Flavor: Savory, herby, creamy, and well-seasoned
Texture: Chewy, hearty, and creamy
Why It’s Special: Made with homemade baked seitan chicken for a realistic texture and extra protein
Versatility: Great for sandwiches, croissants, crackers, or lettuce cups

Ingredients

vegan mayo, celery, grapes, onion and herbs on a blue counter. — what you’ll need

Ingredient Highlights & Swaps

Vegan Mayo & Yogurt

These make up the creamy base of the dressing. I used store-bought vegan mayo (Hellman’s) here since the homemade seitan already adds enough from-scratch effort, but homemade mayo works too. The dairy-free yogurt helps lighten things up a bit and adds a subtle tang that keeps the salad from feeling too rich or heavy.

Mustard

A little Dijon gives the dressing a sharp, savory kick and helps round out the overall flavor.

VInegar & Lemon Juice

These two help balance the creaminess and brighten everything up. The acidity cuts through the richness of the mayo and yogurt, which keeps the chicken salad tasting fresh instead of flat. Lemon juices adds a nice flavor. I love the combo but you can sub one for the other too.

Grapes, Red Onion & Celery

This mix adds texture. The celery brings that classic crunch, the red onion adds a little bite, and the grapes add small pops of sweetness that work really well with the savory seitan and creamy dressing.

Tarragon & Spices

Tarragon gives this salad that signature herby flavor that makes it taste a little more like classic chicken salad. I also added ground mustard, dried dill, salt, and black pepper to build in more savory flavor and make sure every bite is well seasoned.

Homemade Seitan Chicken

Time for the star of the show: this homemade vegan seitan chicken! If you’ve never made seitan before, I promise it’s actually pretty easy, and you’ll want to throw it in every dish imaginable.

The seitan gives this mock chicken salad that convincing texture that you can’t get with other ingredients like chickpeas. I typically make this baked seitan in advance and pop it in the freezer to use in easy recipes like this one.

baked vegan chicken breast sliced on a plate. — homemade baked vegan chicken

If you don’t have time to make your own seitan you can substitute in store-bought seitan (like Upton’s). You could also try using Gardein’s vegan chicken strips or you could use soy curls. However, please note, I haven’t tried this recipe with store-bought versions, so I can’t guarantee results.

How to Make Vegan Chicken Salad

Exact ingredient quantities are in the recipe card below!

Make the baked vegan seitan chicken according to this recipe.

baked vegan chicken cut in strips in a white bowl.

After baking, shred or chop the seitan chicken into bite sized pieces.

the vegetarian chicken salad ingredients mixed in a large glass bowl.

Mix all the marinade ingredients in a large bowl. Add the celery, chopped or shredded vegan chicken, red onion and grapes. Mix to coat.

the seitan chicken salad piled on a piece of sourdough.

Refrigerate for at least 4 hours for the best flavor. Then, add to toast to make vegan chicken salad sandwiches.

TIP: The longer you let the marinade sit on the seitan, the more the flavors combine together and make an extra tasty meal.

Serving Ideas

This vegan chicken salad is great to keep on hand for easy lunches throughout the week. My favorite way to serve it is on toasted sourdough, but it’s also really good in a croissant, with crackers, or spooned into lettuce cups.

For a more filling lunch, you can make it into a sandwich with lettuce, tomato, or cucumber, or serve it with fresh fruit, chips, or a simple side salad.

It also tastes even better after it’s had some time to chill. After a few hours in the fridge, the flavors start to meld together, and by the next day, it’s even more flavorful. If you can, make it ahead and let it sit overnight before serving.

the vegan chicken salad in a sandwich with sourdough, tomatoes and lettuce. — the best vegan chicken salad sandwich

Vegan Chicken Salad FAQ

What can I substitute for dairy-free yogurt in plant-based chicken salad?

If you don’t have dairy-free yogurt, I recommend subbing in the same amount of vegan mayo.

Can I add other flavorings?

Yes! Feel free to add in other spices or herbs. I opted for the fresh flavor of tarragon, but you could put in parsley or even fresh dill (instead of dried).

Can I use store-bought seitan or vegan chicken strips?

Yes, you can definitely use store-bought seitan if you’re short on time. However, I haven’t tried this recipe with store-bought seitan, so I can’t guarantee results. Be sure to use the same amount- 360g, so the ratio of marinade to seitan is the same. I would also recommend following the package’s instructions for preparing the setian.