This vegan chicken salad is creamy from the vegan mayo, crunchy from the celery, chewy from the seitan, and sweet from the grapes. This mock chicken salad recipe is so amazing for summer picnics or a quick lunch.
There’s something about chicken salad…it may be the perfect combination of chewy, savory, salty, and sweet. 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 setian! YUM.
the ingredients
To make the marinade for this salad you’ll need to gather a few key ingredients (pictured above). They are:
- vegan mayo: I’m using store-bought today since I’m using homemade seitan, but feel free to make your own.
- dairy-free plain soy yogurt: this is to add some creaminess with a touch of tartness.
- dijon mustard: for a little savory spice
- apple cider vinegar: to help balance the creaminess
- lemon juice: for flavor and acidity
- tarragon: for fresh herby flavor
- celery: for that crunch factor
- red onion: for more crunch + some amazing flavor
- red grapes: for a bite of sweetness
- spices: I added in ground mustard, dried dill, salt, and pepper for more seasoning
the vegan 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 so 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. If you’re looking for a vegan or vegetarian chicken salad that you can bring to family gatherings or to share with omnivore friends, then this is the recipe for you!
Before making this recipe, follow the instructions in this recipe to make this vegan chicken. I love making this seitan in advance and popping it in the freezer to use in easy recipes like this one.
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 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.
making the vegan chicken salad
Once you’ve made the seitan chicken, the next step is to shred it up and bake it! Spread the shredded seitan evenly on a baking tray and cook it at 350F for 17-20 minutes. It should be just barely golden brown.
While the shredded seitan chicken is baking, you can mix together the marinade ingredients in a large bowl. Once the seitan is done baking, let it cool for 5 minutes before adding it into the marinade. You can also stir in the celery and red onion. Once the seitan and the veggies are evenly coated, gently stir in the grapes. And there you have it! Easy peasy.
serving the vegan chicken salad
Once you mix all the ingredients together, the vegan chicken salad can be eaten immediately but is best if left to marinate in the fridge for at least 4 hours. I prefer to let mine marinate overnight for the best flavor possible! The longer you let the marinade sit on the seitan, the more the flavors combine together and make an extra tasty meal.
tips, tricks & faq
If you don’t have dairy-free yogurt, I recommend subbing in the same amount of vegan mayo.
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).
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.
Looking for more tasty vegan dishes? Check out these recipes!
Vegan Philly Cheesesteaks
Tofu Banh Mi
Vegan Chicken & Waffles
The Best Air Fryer Beyond Burgers
Vegan Chicken Parm Stuffed Shells
Did you make this recipe? I’d love to know! Leave a rating and a comment below!
Vegan Chicken Salad (Seitan)
A creamy, easy, savory vegan chicken salad recipe made with homemade seitan! This mock chicken salad replicates the real deal while being 100% plant-based. This vegetarian and vegan chicken salad is perfect for sandwiches, summer get-togethers or picnics!
Ingredients
Marinade/Sauce:
- 3/4 cup vegan mayo, I use Hellman’s Vegan Mayo (160 g)
- 1/4 cup unsweetened plain soy yogurt, (60g)
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp dijon mustard
- ¼ tsp ground mustard
- 1 tsp chopped tarragon
- 1/4 tsp dried dill
- 1/4 tsp salt
- ¼ tsp pepper
Ingredients
- 2 stalks of celery, thinly sliced (75 g)
- 1 tbsp minced red onion, (14g)
- ½ cup seedless grapes, sliced in half (optional) (70g)
- 1 Recipe of Homemade Seitan Chicken, (360g)
Instructions
- Prepare the seitan chicken according to this recipe post. (Or refer to the second recipe card below).
- Preheat the oven to 350 degrees F.
- Bake shredded seitan chicken at 350 for 17-20 minutes.
- While the shredded seitan chicken bakes, mix together the marinade ingredients in a large bowl.
- When the seitan is done baking, let it cool for 5 minutes.
- Add the seitan, celery, and red onion to the bowl with the marinade. Mix to combine.
- Once the seitan is evenly coated, gently stir in the grapes.
- The vegan chicken salad can be eaten immediately but is best if left to marinate in the fridge for at least 4 hours.
Notes
- Store in the fridge for up to 5 days.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 320Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gSodium: 268mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 8g
Nutritional info is an estimate.
Vegan Shredded Chicken
The most versatile, convincing, omnivore-approved vegan shredded chicken that can go in any dish.
This recipe was modified in December 2020.
Ingredients
Dry
- 1/4 cup texturized vegetable protein, 26 grams *
- 1 cup vital wheat gluten, 160 grams
- 1/2 tsp salt + pepper
- 2 tsp vegan poultry seasoning
- 1 tsp garlic powder
- Pinch smoked paprika
Wet
- 6.5 oz canned jackfruit, this is about half a standard can
- 1/4 cup firm tofu, 2.25 oz, drained
- 1 tsp soy sauceÂ
- 1 tbsp olive oil
- 1/4 cup +1 tbsp water
Instructions
- Combine all the dry ingredients in the bowl of a stand mixer. Stir together until well combined.
- In a food processor, pulse the jackfruit until it is shredded into very small pieces (but not into a paste).
- Pulse the tofu in the food processor until it becomes a paste.
- Add the shredded jackfruit, tofu, soy sauce, oil, and water (see notes) to the dry ingredients.
- With a dough hook, knead the mixture for about 3 minutes. *
- Transfer the dough ball to a cutting board floured with more vital wheat gluten and shape into 4 equally sized loaves.
- Wrap each loaf of dough tightly with aluminum foil.
- Steam in a steamer basket or bamboo steamer for 20 minutes. *
- Remove from the steamer and let cool while still wrapped in the foil.
- Let cool for about 10 minutes beforehand shredding or shaping the dough.
- This chicken is best if followed up with a secondary cooking process. Once the vegan chicken is steamed, I like to think of it as if it were 'raw chicken'. I recommend pan-frying with 1 tbsp of olive oil to brown the sides (about 10-15 minutes). You could also bake the shredded chicken at 375 degrees for 15 minutes until browned.
Notes
- Do not rehydrate the TVP. Doing so will result in a wetter dough, and the texture is less desirable.
- Make sure most of the liquid is pressed from the tofu
- The amount of water you add to the recipe will depend on how liquidy your tofu and jackfruit are. Start with 1/4 of a cup of water. If the dough isn't coming together, add another 1 tbsp at a time until you can shape it into a ball.
- If not using a stand mixer, hand knead the dough for 5 minutes until it comes together into a ball.
- I highly recommend steaming versus boiling or roasting. This will help keep the dough moist and pliable, but not too wet once it's done cooking.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 8gTrans Fat: 0gSodium: 277mgFiber: 3gSugar: 1gProtein: 20 g
Nutrition info is an estimate.
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