Homestyle vegan chicken salad made with tofu, almonds, celery, onion and raisins tossed in a creamy vegan dressing. This salad is delicious, protein packed and great for sandwiches and wraps. Vegan and gluten-free.

The warm weather has me craving salads again!

Vegan Chicken Salad made with tofu, celery, almonds and raisins in a white bowl on white countertop.

VEGAN TOFU “CHICKEN SALAD” VIDEO

Anyhow, let’s chat about today’s recipe!

The whole idea for this salad came from a friend. She mentioned that she LOVES the Vegan Chicken Salad from the Whole Foods prepared foods section but that it hasn’t been there in a few months. I have a knack for recreating recipes from my favorite spots so I quickly offered to try recreating it so she could make her fav vegan chicken salad at home.

Overhead shot of Vegan Chicken Salad made with tofu, celery, almonds and raisins in a white bowl on white countertop.

Whole Foods Vegan Chicken Salad

After a little research I discovered that there are two different types of Vegan Chicken Salad served at Whole Foods — one that uses soy “chicken” nuggets as the base (meh!) and one that uses tofu. I’m not a huge fan of processed soy products, plus the tofu version seemed lighter and healthier so I went that route. Hopefully it’s the one my friend likes. Fingers crossed.

Overhead shot of Vegan Chicken Salad made with tofu, celery, almonds and raisins in a white bowl on white countertop; salad served in romaine.

I’ve actually never had the vegan chicken salad from WF but I’m loving this version SO much. It’s loaded with flavor, has a nice crunch and works great for sandwiches and wraps. I even had two meat-eating guys try the chicken salad and they both said it was great, so boom!

Vegan Chicken Salad made with tofu, celery, almonds and raisins served in romaine leaves.

And on a nutrition side of things, the salad is pretty healthy — the tofu is loaded with plant-based protein so each serving gives you 15 grams! Plus, you’re loading up on all the veggies in the salad as well. There is mayo involved, but as long as you buy a high-quality (no funky ingredients) vegan mayo, you’re good to go. You could also test out making homemade vegan mayo. If you’re not 100% vegan, you could try using avocado mayo, which I really like as well.

Hand holding romaine leaf with Vegan Chicken Salad made with tofu, celery, almonds and raisins.

The recipe makes quite a few servings so you could easily make a batch at the beginning of the week and have it on hand for lunch over several days. I loved using it for lettuce wraps or over 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. It’s such an easy lunch option!

Overhead shot of clear tupperware of Vegan Chicken Salad made with tofu, celery, almonds and raisins on white countertop.

If you make this simple vegan mock chicken salad, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Simple Vegan Mock Chicken Salad


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x

Description

Homestyle vegan chicken salad made with tofu, almonds, celery, onion and raisins tossed in a creamy vegan dressing. This salad is delicious, protein packed and great for sandwiches and wraps. Vegan and gluten-free.


Scale

Ingredients

  • 1 lb extra firm tofu, drained and pressed
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped red onion
  • 1/4 cup silvered blanched almonds, chopped
  • 1/4 cup raisins
  • 6 Tablespoons vegan mayonnaise
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons maple syrup
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoons sea salt
  • 1/4 teaspoon dill
  • pinch of turmeric
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons fresh dill, chopped

Instructions

  1. Crumble tofu into small pieces in a medium to large size bowl.
  2. Mix celery, onions and almonds with tofu.
  3. In another bowl whisk together the dressing ingredients: mayonnaise, apple cider vinegar, maple syrup, olive oil, pepper, salt, dill and turmeric. Toss fresh parsley and dill on top and give the mixture another stir to combine everything.
  4. Add dressing to the tofu mixture and stir well to combine. Enjoy immediately. Leftovers should last 4-5 days in the fridge.

Notes

  • I’m a huge fan of using raw red onions in salads, but they can be a bit pungent. You can remove some of their astringent flavor by soaking them in cold water before adding them to raw salad recipes like this!
  • Category: Salads
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 303
  • Sugar: 13g
  • Fat: 18g
  • Carbohydrates: 22g
  • Fiber: 3g
  • Protein: 15g

Keywords: vegan chicken salad

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    39 comments
  1. I too love WF chicken salad. For vegetarian I used Quorn chicken cutlets and shredded them. I will be adapting my recipe with your dressing.
    THX

  2. I would love a repeat of the salad challenge this summer! That was fun. I love chicken salad, but this looks like a yummy and easy alternative, because you know, you don’t have to cook the chicken ????

  3. I don’t like tofu but have to make a vegan meal this Sunday so this is perfect timing. Thank you so much. Here is a silly question. Is the tofu in this salad really not cooked?

  4. Wow, this looks and sounds great! As a vegetarian, I’m always looking for easy, healthy, meal ideas and I love the easy ingredients this has in it! Plus, it looks super flavorful!

  5. I haven’t tried it yet, but I can tell you right now, without mayo it ain’t chicken salad–so I’m going to adapt it. I like the idea of the chopped almonds for extra crunch. (Disclosure: I’m not vegan, not even vegetarian; I just like good food.)

  6. what is wrong with veganaise, someone tell me please, I bought that WF chicken salad yesterday and ask that lady that was promoting it and did not want to share the receipe, this sounds awesome, I have to give it a try. thank you

  7. 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!

  8. 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!

  9. 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

  10. 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. 🙂

  11. 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.

  12. 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!

    • I like your version but I had to tweak it to make it more like my traditional upbringing.
      I added 2/3 c. Vegenaise, 1/3 c. Tofutti Sour Cream, and 1 t. Altius Greek Chicken Seasoning. I also changed the texture of the tofu by freezing it after pressing it. It was great!
      I think in the future I’ll cut the scallions in half and add grapes!
      Great recipe, thanks so much!

  13. 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!

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