Recreate a classic with this Vegan Chicken Salad Sandwich! The plant protein, whole grains, grapes, and healthy fats create a balanced lunch.
Vegan Chicken Salad Sandwich
We pretty much all grew up on a chicken salad recipe. I know a lot of people feel very strongly about how to make chicken salad – some say just chicken and a lot of mayonnaise, others love chunky vegetables in it.
We can all get a little defensive about the classic recipes we were raised on. For example, I don’t think gumbo should ever have tomatoes (that’s Creole gumbo) because I was raised eating brown Cajun gumbo. Or some people will swear by relish in egg salad while purists say just eggs, mayonnaise, and the basics.
No matter what you were raised believing about chicken salad and how it should be made, let me challenge your belief a little – a chicken salad sandwich recipe doesn’t even required chicken. YUP.
Because we live in the best time ever to be vegan.
We have access to such incredible meat alternatives that allow those of us who love animals (and those who want to start being more compassionate) to enjoy the flavors and dishes we love without unnecessary harm.
There are brands like Gardein, Beyond Meat, Impossible Foods, Dr. Praeger’s, Morningstar Farms, and more making meatless meats that are incredible and hard to distinguish from the animal-based version. It’s a damn good time to be alive.
So if you love animals but also love a good chicken salad recipe, no fear, my friend. I’ve got this delicious vegan chicken salad recipe just for you!
Ingredients for Vegan Chicken Salad
I made this vegan chicken salad differently than we ever made it when I was younger – chunky with celery, grapes, and walnuts. Why haven’t I tried this sooner?! If you’re like me and you never did a chunky, crunchy chicken salad when you were younger, I am here to remind you to question your ways! This recipe is a great place to start. Here’s what you’ll need!
- Vegan chicken strips. You can use any kind you like! I recommend the Gardein Meatless Chick’n Strips or Morningstar Farms Chick’n Strips. Seitan strips would also work! Cook them up according to package directions and then dice into chunks.
- Celery stalks. I loooove the crunch celery adds to this vegan chicken salad.
- Red grapes. I know grapes in chicken salad is controversial, but the juicy, sweet pop is too good. Try it if you haven’t!
- Walnuts. Pecans would also be delicious in this vegan chicken salad!
- Green onions. I love that green onion adds a bit of that sharpness, without the bite of a white or red onion.
- Non-dairy yogurt. This is for our homemade dressing! Go for unflavored, unsweetened.
- Lemon juice. I highly recommend fresh lemon juice, but if you don’t have a lemon lying around, a bit of vinegar would also work.
- Garlic and onion powder. Just a little bit to add that delicious, savory flavor to our vegan chicken salad.
- Yellow mustard. A classic for a chicken salad recipe!
- Salt and pepper. Of course!
How to Make Vegan Chicken Salad
I love making sandwiches and wraps for lunch because they’re so simple. The best part about something like this vegan chicken salad is that you can totally prep a big batch at the beginning of the week and make lunch prep that much easier.
To start, cook your vegan chicken strips, chop them up and let them cool. Then add them to a bowl with your celery, grapes, walnuts and onions.
The creamy sauce is made with unsweetened vegan yogurt, but you can also use vegan mayonnaise (Veganise, Just Mayo, Hellman’s, Sir Kensington’s) – whatever is easier for you to find. Mix it up with your lemon juice, garlic powder, onion powder, mustard, salt and pepper. Once your dressing is mixed up, add it to your chicken and veggie mixture and toss to combine.
I know both kids and adults will LOVE this chicken salad sandwich recipe, so make it asap and watch it disappear!
How to Serve Vegan Chicken Salad
I served this vegan chicken salad on whole grain bread with lettuce, and it seriously made for the most satisfying lunch. I always underestimate the deliciousness of a solid sandwich! The whole grain bread combined with the healthy fats, plant-based protein and veggies make for such a nourishing lunch that will keep you feeling full and satiated.
If you make a big batch at the beginning of the week for meal prep, you can totally mix it up to keep things interesting throughout the week by serving it in a whole grain tortilla one day, and on salad greens the next. It keeps really well in an air-tight container in the fridge all week long.
More Vegan Sandwich Recipes
If you’re looking for more packable, easy vegan lunch ideas, a sandwich is definitely the way to go! Vegan sandwiches can and SHOULD be more than just some veggies thrown in between two pieces of bread. Try one of these delicious vegan sandwich recipes this week for lunch!
- Vegan Tuna Salad Sandwiches
- Vegan Egg Salad Sandwich
- Buffalo Chickpea Salad Sandwich
- Vegan BLT Sandwiches with Smoky Tempeh Bacon by From My Bowl
- Vegan Reuben Sandwich by The Curious Chickpea
Vegan Chicken Salad Sandwiches
Recreate a classic with this Vegan Chicken Salad Sandwich! The plant protein, whole grains, grapes, and healthy fats create a balanced lunch
- 2 cups vegan chicken strips, cooked according to package directions and diced*
- 2 medium celery stalks, finely diced
- 1 cup red grapes, halved
- 1/4 cup walnuts, chopped
- 2 tablespoons green onions, sliced
- 1/2 cup + 2 tablespoons unsweetened non-dairy yogurt
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon yellow mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 slices whole-grain bread
- Romaine or green leaf lettuce
- In a large bowl, add “chicken” strips, celery, grapes, walnuts, and green onions. Stir to combine.
- In a medium bowl, add yogurt, lemon juice, garlic powder, mustard, onion powder, salt, and pepper. Stir to combine. Pour into large bowl with the rest of the ingredients; toss until evenly coated with dressing.
- To assemble one sandwich: Toast two slices of bread, then place lettuce leaves on each side. Place 1/4 of the “chicken” salad on a piece of toast; top with other piece of toast.
*I recommend the Gardein Meatless Chick’n Strips or Morningstar Farms Chick’n Strips. Seitan strips would also work!
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