Vegan Chicken Salad
This vegan chicken salad is the perfect plant-based filling for sandwiches, wraps, or light lettuce cups. It’s hearty, creamy, chewy, and slightly crunchy – not to mention the killer flavor combo!
If you’ve been craving chicken salad since giving up meat, I’ve got you. This vegan version uses extra firm tofu to create the signature shredded texture. And the best part? You don’t need to press it or do any other complicated steps.
And of course, this vegan chicken salad is perfect for meal prep! If you value your time, meal planning is essential. Join our Plant Cooking Club on Substack to get the fiber-rich vegan recipes in your inbox every week, along with a supportive plant-based community!
Why You’ll Love This Recipe
- Tofu gets a lot of flack for being bland. But it’s actually the perfect vehicle for seasoning! With spices, fresh dill, and a creamy filling, it really shines.
- In this recipe, grated tofu also achieves a texture quite similar to shredded chicken and provides a ton of protein. It’s a very close substitute!
- This one is for my pickle lovers out there, along with dill pickle pasta salad and dill pickle crispy chick’n sandwich.
- Meal-prep friendly is an understatement. What can be easier than a ready-to-go filling that is also super versatile?
Key Ingredients
- Extra-firm tofu grates into shreds that crisp up in the oven for a chewy, protein-packed base. It’s surprisingly similar to shredded chicken!
- Spices like paprika and garlic powder flavor the tofu as it cooks in the oven.
- Pickles and pickle juice keep the salad bright and zesty. It’s a must!
- Fresh dill echoes the dill pickle flavor notes, adding the fresh and fragrant highlight.
- Vegan mayo, my favorite being the Chosen Food’s Avocado Oil Mayo, bind everything together with creamy goodness. If using yogurt, make sure it is unsweetened!
Hack It!
- If you have a soy allergy, I suggest looking into pumpkin seed tofu or a seitan substitute.
- Use unsweetened yogurt for a light, creamy base if you have allergies or preferences that stop you from using vegan mayo. It is often more accessible in stores, too.
- Every family has a different chicken salad recipe. Feel free to modify this recipe to recreate a family favorite.
- Stuff into pita, wrap in tortillas, or spoon onto crackers for an easy snack – so many ways to use this vegan chicken salad filling aside from sandwiches.
How to Make Vegan Chicken Salad
Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Pat the tofu dry with a clean towel (no need to press), then use a box grater to grate it into a large bowl. Spray lightly with oil and toss with garlic powder, onion powder, paprika, salt, and pepper.
Step 3: Spread the grated tofu evenly on the prepared baking sheet and bake for 25–30 minutes, stirring once halfway through, until golden and lightly crispy.
Step 4: While the tofu bakes, prepare the salad base. In a large bowl, combine the mayo, grainy mustard, pickle juice, celery, green onion, red onion, dill pickles, and fresh dill. Stir well.
Step 5: Once the tofu is baked and slightly cooled, fold it into the dressing until well combined. Adjust seasoning with more pickle juice, dill, or black pepper if desired.
Serve on toasted bagels, sandwich bread, or in lettuce cups for a lighter option with tomatoes and lettuce, as desired.
Frequently Asked Questions
Store in an airtight container in the fridge for up to 4 days.
That’s the best part – no, not at all! Just pat it dry and grate it.
Sure. It may take slightly longer for tofu to get crispy without, so keep an eye on it while it’s cooking in the oven.
More Plant-Based Meat Substitutions
Just because you’re eating plenty of fruit and veggies, doesn’t always mean your nutritional criteria is met. I have recently collaborated with an amazing women-led supplement company to create a multinutrient aimed at plant-based and plant-centered eaters. With Complement x PlantYou Essential, thriving on a vegan diet has never been easier!
The Recipe: Vegan Chicken Salad
Ingredients
- 14 oz extra firm tofu, 1 block
- cooking spray, avocado or olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
For the salad base
- ⅓ cup vegan mayo (I use Chosen Food's Avocado Oil Mayo), or unsweetened plant-based yogurt
- 1 tbsp grainy mustard
- 1 tbsp pickle juice, more to taste if needed
- 1 stalk celery, finely chopped
- 2 green onions, thinly sliced
- 2 tbsp red onion, finely minced
- ¼ cup dill pickles, finely chopped
- ¼ cup fresh dill, finely chopped
- freshly cracked black pepper, to taste
To serve
- Bagel, sandwich bread, or lettuce wraps
- Sliced tomatoes, cucumber, lettuc, optional
Equipment
- Parchment Paper
- Cheese grater
- Large mixing bowl
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Pat the tofu dry with a clean towel (no need to press), then use a box grater to grate it into a large bowl. Spray lightly with oil and toss with garlic powder, onion powder, paprika, salt, and pepper.
- Spread the grated tofu evenly on the prepared baking sheet and bake for 25–30 minutes, stirring once halfway through, until golden and lightly crispy.
- While the tofu bakes, prepare the salad base. In a large bowl, combine the mayo, grainy mustard, pickle juice, celery, green onion, red onion, dill pickles, and fresh dill. Stir well.
- Once the tofu is baked and slightly cooled, fold it into the dressing until well combined. Adjust seasoning with more pickle juice, dill, or black pepper if desired.
- Serve on toasted bagels, sandwich bread, or in lettuce cups for a lighter option with tomatoes and lettuce, as desired.
Notes
- If you have a soy allergy, I suggest looking into pumpkin seed tofu or a seitan substitute.
- Use unsweetened yogurt for a light, creamy base if you have allergies or preferences that stop you from using vegan mayo. It is often more accessible in stores, too.
- Every family has a different chicken salad recipe. Feel free to modify this recipe to recreate a family favorite.
- Stuff into pita, wrap in tortillas, or spoon onto crackers for an easy snack – so many ways to use this vegan chicken salad filling aside from sandwiches.