Chick’n Salad is one of my favorite go-to weekday lunches. It’s delicious, so easy to make, and provides a filling midday meal.
For many years, I dreamed of opening a vegan deli. There is something so appealing to me about a delicatessen. I love ordering ready-to-eat food by the pound from a counter and having a picnic anywhere at anytime!
As you can imagine, with those years dreaming, I have created quite the collection of deli-style recipes. And my Chick’n Salad is one of the best.
This Vegan Chick’n Salad has a refreshing crunch from celery, green onions, and pickles. It is perfectly dressed with a mix of vegan mayo, dijon mustard, & herbs. And toasted almonds are folded in at the end for a nice nutty flavor bomb.
The recipe is made using seitan, but you could easily sub in pressed & crumbled tofu, steamed tempeh, or chickpeas.
Chick'n Salad
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Loading...A delightful and hearty take on the traditional deli chicken salad.
Ingredients
- 10 oz. pkg seitan, chopped into small pieces
- 1/4 cup celery, diced
- 1/4 cup green onions, circle cut
- 1/4 cup pickles, diced
- 1/3 cup vegan mayo
- 2 tsp Dijon mustard
- 1/2 tsp thyme
- 1 tbsp fresh parsley, minced
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 cup toasted almonds
Instructions
Combine seitan, celery, green onions, and pickles in a bowl.
In a separate bowl, combine mayo, mustard, thyme, parsley and mix well. Season with salt & pepper to taste.
Mix all ingredients together and then gently fold in toasted almonds.
Notes
To toast nuts, place them on pan in a 350ºF oven for 3-5 minutes, until they begin to brown. You could easily sub in pressed & crumbled tofu, steamed tempeh, or chickpeas in place of the seitan.
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