Simple Vegan Mock Chicken Salad

Hi friends. I hope you had a great weekend and your week is off to a great start. I took the weekend to disconnect from the computer a bit so that’s the reason I haven’t posted in a few days. I actually traveled “home” to visit with my family on Friday/Saturday, which was lovely. On Sunday I watched one of Isaac’s frisbee games and did a food prep for the week – including the recipe for “chicken” salad I’m sharing today and black bean burgers, which I’ll share the recipe for soon.

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Here’s a little back story on today’s recipe –

One of friends mentioned that she LOVES the Vegan Chicken Salad from the Whole Foods prepared foods section but it hasn’t been there in a few months. I decided to recreate it so she can make it at home. As it turns out, there are two different types of Vegan Chicken Salad served at Whole Foods – one that uses soy “chicken” nuggets as the base and one that uses tofu. The tofu version seemed lighter and healthier so I went that route, hopefully it’s the one my friend likes.

I’ve never had the vegan chicken salad from WF but the result of my creation was a delicious tofu salad that has a savory flavor and nice crunch! I even had two meat eating guys try the chicken salad and they both said it was great so if you’re up for trying something new, give this recipe a try because it’s tasty. And on a nutrition note, the salad is pretty healthy – it has a good amount of protein, veggies and only a small amount of oil – no mayo needed.

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Simple Vegan Mock Chicken Salad
 
Author:
Serves: 3-4
Ingredients
  • 1 lb extra firm tofu, drained and pressed
  • 1 cup finely chopped celery
  • 1 cup finely chopped green onion
  • ¼ cup silvered blanched almonds
  • Juice of 1 lemon (about 3 tablespoons)
  • 2 Tablespoon Bragg's liquid aminos (reduced sodium soy sauce or tamari would work too)
  • 1 Tablespoon olive oil
  • 1 teaspoon garlic powder
  • black pepper, to taste
Instructions
  1. Crumble tofu into small pieces in a medium to large size bowl.
  2. Mix celery, green onion and almond with tofu.
  3. Mix lemon juice, liquid aminos, olive oil, garlic powder together in a small bowl.
  4. Add liquid to the tofu mixture and stir well to combine.
  5. Sprinkle on black pepper.

The recipe makes quite a few servings so you could easily make a batch and have it for lunch over several days. I enjoyed it served on a bed of greens with some additional veggies but you could easily put it between two slices of bread or stuff it into a pita as well. Although, if I were going to put it on a sandwich, I’d probably add a little hummus or mustard to the bread for a little extra moisture.

mockchickensalad.JPGHave you had either version of Vegan Chicken Salad from Whole Foods? Which do you like better?

Help me out by trying this recipe and telling me if it’s just as good. :)

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Comments

  1. I’ve never had the Whole Foods version – but with your recipe I won’t have to! I do miss chicken salad from my poultry-eating days.

  2. Love this mock salad! :) It looks just as good, but it is made at home and cheaper! Gotta love that!

  3. LOve it! So simple I fresh :)

  4. i always loved this dish in college – i’d throw in some raisins too!

  5. I was never a big fan of chicken salad unless it was curried (and with grapes!). Do you think this could be made into a curried version? Thanks for the recipe, it will be fun to try, and it’s always great to have recipes that are good for several days’ lunches!

  6. I make mock chicken salad with chickpeas and it’s great!

  7. I want to try this!! Ill have to scope it out at whole foods. Britt, Im vegetarian now! I will eventually be going vegan but I still cant seem to give up milk and cheese yet :( I am trying out some vegan things now to prepare me for the transition…this recipe will surely help!

    • No way – that’s so awesome that you’re vegetarian now. Send me an email if you need any going vegan tips. I have some good cookbook recommendations. :)

      Hope you are doing well. xoxo

  8. That looks really refreshing. Adding it to my list!

    How have you been? I’ve been so out of the loop with blog reading – but I’m back and raring to go now :) I’ve missed reading your posts – glad I visited today.

  9. I love when you recreate the Whole Foods menu…they are too far away for me to go their to eat often so I need an alternate. Thanks for posting this!

  10. This has gotta cost less than $8.99/lb!! yUM!!!

  11. You or your friend might want to ask if they might give you the recipe or if they will bring it back and then you can use the ingredient list on the side. :-) At the whole foods I frequent they are pretty good about responding to shoppers’ questions and comments. This sounds tasty though I might opt for vegan mayo since chicken salad to me usually means yummy, creamy mayo. I think this could also be interesting with chunks of chicken-style seitan.

    • I thought about adding veganiese but decided against it. I’m sure it would make it more stick together better and more like traditional chicken salad though. Might have to try that next time. :)

  12. I have tried Whole Foods salad before and I’m eager to try this recipe! This looks so good…and I’m so glad that my arm is better and I can visit and comment again! Thank you for being such an inspiration. Your words, recipes and photos…yum, yum, yum! Blessings from Austin

  13. THANK YOU for not using veganaise, I was looking for one that used tofu (just because thats what I have on hand) and this is the only one i’ve found so far. Can’t wait to try it!

  14. I’ve never tried the WF mock chicken salad, but I LOVED Elwood’s when I lived in RVA. I usually make my own now. Can’t wait to try this recipe out!

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