Vegan Chicken Salad Sandwich
This classic-tasting vegan chicken salad sandwich is made with protein-packed, meaty seitan and it tastes just like the real deal. If you miss the classic taste of a chicken salad, this recipe is for you!
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This recipe takes me back to the chicken salad sandwiches my mom used to make when I was a kid. Meaty, filling, and packed with protein! I love chickpea salad sandwiches, tofu egg salad, and vegan tuna melts, but there’s something satisfying about chicken salad sandwiches.
Why make vegan chicken salad
Unlike other vegan faux chicken salad sandwiches, this recipe is made with seitan so it tastes like real chicken. You can also easily swap out the seitan for rehydrated Butler Soy Curls and make it gluten-free instead or see all of my ideas for vegan chicken substitutes.
Ingredients and substitutions
- Vegan Chicken – for this, I like to use my vegan shredded chicken recipe or easy vegan chicken seitan, but you can also use store-bought vegan chicken strips, or Butler Soy Curls and rehydrate them in vegan chicken broth. You can even use chickpeas instead of chicken as I do in my chickpea salad sandwich.
- Vegan mayonnaise – to make the chicken salad creamy. Use any store-bought vegan mayo or my homemade vegan mayo. You can use tofu sour cream instead of vegan mayo if you want to make a lower-fat version.
- Mustard – for flavor. I usually use yellow mustard or spicy brown mustard.
- Celery – for a little crunch.
- Red Grapes – for some sweetness and beautiful color. (optional)
- Red Onion – for color and flavor. (optional)
- Oregano – for flavor. You can also use fresh dill or an Italian herb mix.
- Garlic – you can use fresh minced garlic or garlic powder.
- Salt and Pepper – for flavor.
How to make a vegan chicken salad sandwich
Step 1 – Make or purchase chicken seitan, drain off any liquid, and dice into bite-sized pieces. (Or use 1 cup of butler soy curls rehydrated in 1 cup of vegan chicken broth and fry in 2 tablespoons of neutral-flavored oil for 5 minutes.)
Step 2 – Peel and dice 1/4 cup red onion then place it in a small bowl covered with water and let it sit while you prepare the rest of the ingredients. (This will mellow out the flavor.)
Step 3 – Wash and chop 1/2 cup of celery into small pieces.
Step 4 – Wash and slice 1/2 cup of red grapes into quarters.
Step 5 – Pour the soaked red onion into a colander and rinse with cold water.
Step 6 – Place 2 cups of vegan chicken in a large mixing bowl with 1/2 cup of vegan mayo, 1/2 cup chopped celery, 1/2 cup red grapes, 1/4 cup red onion, 1 teaspoon mustard, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Step 7 – Stir all of the ingredients until well combined and store it in the fridge until you are ready to assemble your sandwiches.
Step 8 – Place about 1/2 cup of the vegan chicken salad sandwich mixture between two slices of bread or toast. (It’s also delicious served on lettuce or a vegan bun.)
Pro Tips
- Make this vegan chicken salad your own! Feel free to omit the onions or red grapes, and add or take away anything that you want.
- Use half vegan mayo and half tofu sour cream or plain vegan yogurt to make this sandwich low-fat.
Frequently asked questions
I find that chicken seitan has a similar protein content, and mouthfeel as real chicken and therefore makes the most authentic-tasting chicken substitute.
To make vegan chicken that is also gluten-free, Butler Soy Curls makes the meatiest gluten-free option. You simply need to soak the dry soy curls in equal amounts of vegan-flavored broth. You can then fry them in a little oil for about 5 minutes to improve the flavor. Let them cool and then use them as you would chicken. To make a gluten-free sandwich, use your favorite gluten-free bread or eat it as a lettuce wrap.
How to store vegan chicken salad
Refrigerate: This vegan chicken salad will keep well in the fridge for up to 5 days in an airtight container.
Freeze: You can freeze the chicken salad sandwich mixture for up to 3 months, however, the texture may change slightly. Thaw overnight in the fridge.
More easy vegan sandwiches
Vegan Chicken Salad Recipe
Vegan Chicken Salad Sandwiches
Ingredients
- 2 cups vegan chicken, (seitan or Butler Soy Curls)
- 1/4 cup red onion, (diced)
- 1/2 cup celery, (chopped)
- 1/2 cup red grapes, (quartered)
- 1/2 cup vegan mayo
- 1 teaspoon mustard
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For sandwiches
- 16 slices bread
Instructions
- Make or purchase chicken seitan, drain off any liquid, and dice into bite-sized pieces. (Or use 1 cup of butler soy curls rehydrated in 1 cup of vegan chicken broth and fry in 2 tablespoons of neutral-flavored oil for 5 minutes.)
- Peel and dice 1/4 cup red onion then place it in a small bowl covered with water and let it sit while you prepare the rest of the ingredients. (This will mellow out the flavor.)
- Wash and chop 1/2 cup of celery into small pieces.
- Wash and slice 1/2 cup of red grapes into quarters.
- Pour the soaked red onion into a colander and rinse with cold water.
- Place 2 cups of vegan chicken in a large mixing bowl with 1/2 cup of vegan mayo, 1/2 cup chopped celery, 1/2 cup red grapes, 1/4 cup red onion, 1 teaspoon mustard, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Stir all of the ingredients until well combined and store it in the fridge until you are ready to assemble your sandwiches.
- Place about 1/2 cup of the vegan chicken salad sandwich mixture between two slices of bread or toast. (It’s also delicious served on lettuce or a vegan bun.)
Notes
- Make this vegan chicken salad your own! Feel free to omit the onions or red grapes, and add or take away anything that you want.
- Use half vegan mayo and half tofu sour cream or plain vegan yogurt to make this sandwich low fat.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
Monica, thank u for this recipe for the sandwich, although I have been a plant based eater for at least 25 + years, one can always learn more, so thank you. Reading that children need protein to get through the day is not quite true. They need carbs to get through the day, because the brain and half the heart only need carbs. . As a dietitian and RN I know that. Dr John McDougall MD explains that very nicely. Children need energy, so carbs give hat not protein. This is just a bit of education from one vegan to the other. I do like your recipes