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.

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.

More Tofu Recipes:

More Vegan Salads:

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

Vegan Chicken Salad

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Diet: Vegan


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.


  • 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


  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.


  • 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


  • 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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Recipe rating

    1. Sharon J Moyer
      March 24, 2021 AT 9:08 am

      First time making it love it!! Taste great thanks

      1. Brittany Mullins
        March 25, 2021 AT 12:48 am

        So glad you loved this recipe, Sharon! Thanks for the review. I so appreciate it!

    2. Liesl Forbes
      October 14, 2020 AT 4:27 pm

      This was easy and it’s very good! Our herb garden is gone for the winter, so I used dry seasonings for the parsley and dill (1 tsp for each tablespoon). It’s still very tasty.Thanks.

    3. Nancy
      April 23, 2020 AT 9:12 pm

      Love it! The sauce for this dish is delicious! Wow!

    4. Shanel
      January 20, 2020 AT 11:34 pm

      Super yummy! I wish I can post pictures! I added some grapes & blackberries instead of cranberries and it turned out wonderful! 😋 Just thought I’d show some love & appreciation for sharing your recipe. I’ll be making this again!

      1. Brittany Mullins
        January 21, 2020 AT 12:02 pm

        Ahh that makes me so happy to hear, Shanel! I’m so glad you loved this salad. Thanks for coming back to leave a comment + star rating. I really appreciate it! <3

    5. Janie
      January 11, 2020 AT 12:43 pm

      Instead of raisins I use halved seedless grapes or dried cranberries and often use walnuts in place of almonds.

      1. Brittany Mullins
        January 13, 2020 AT 2:47 pm

        Sounds delicious! Thanks for trying my recipe and for coming back to leave a comment + star rating, Janie. I so appreciate it!

    6. Dorothy
      July 17, 2018 AT 11:41 am

      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.

    7. Justin Pletzke
      February 9, 2018 AT 10:05 pm

      i made this having never done anything with tofu before and it was f%$&cking delicious!

      1. Brittany Mullins
        February 11, 2018 AT 2:51 pm

        LOVE hearing this. So glad you enjoyed it. 🙂

    8. Mirin
      July 27, 2017 AT 12:03 pm

      Can the oil be left out? What do you think the result would be?

      1. Brittany Mullins
        July 27, 2017 AT 12:58 pm

        I think it would be okay with the oil. Not as creamy, but it will still taste great. Try it and let me know what you think!

    9. Christine @ Run Plant Based
      April 7, 2017 AT 9:08 am

      This looks wonderful, love the ingredient list and that it works so well with tofu. Thanks!

    10. Veronica from Elegantly Vegan
      April 7, 2017 AT 3:58 am

      Inspiring! I like the combinations and the use of firm tofu. Looks delicious!

    11. Juliette @ Namastay Traveling
      April 6, 2017 AT 8:55 am

      This looks amazing, me boyfriend won’t even be able to tell it’s vegan! Can’t wait to add this to my weekly meal plan.

    12. Amanda
      April 5, 2017 AT 10:02 pm

      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 ????

    13. Breanne
      April 5, 2017 AT 5:14 pm

      WOuld love another Salad Challenge! Your last one was so great!

    14. De Almeida
      April 5, 2017 AT 4:18 pm

      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?

      1. Brittany Mullins
        April 5, 2017 AT 4:44 pm

        There’s no need to cook the tofu! It’s already cooked and ready to enjoy when you buy it. Just be sure to press it to remove any excess water ( 🙂

    15. Emily @ Pizza and Pull-ups
      April 5, 2017 AT 10:56 am

      Well this looks delicious, I think I will make a batch for lunches next week. I would totally be down for a salad challenge!

      1. Brittany Mullins
        April 5, 2017 AT 4:45 pm

        Do it! I’ve been eating a batch all this week! So good!

    16. Melissa
      April 5, 2017 AT 8:18 am

      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!

      1. Brittany Mullins
        April 5, 2017 AT 4:45 pm

        Thanks Melissa! I hope you get a chance to try it. 🙂

    17. Gina B.
      February 9, 2015 AT 12:09 pm

      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.)

    18. Dinora Hedberg
      January 26, 2015 AT 3:04 pm

      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

    19. Emily
      April 12, 2012 AT 9:55 am

      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!

    20. Tiffany
      January 5, 2012 AT 10:06 am

      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!

    21. Monet
      October 19, 2011 AT 10:01 am

      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

    22. Kelly
      October 18, 2011 AT 12:11 pm

      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.

      1. Eating Bird Food
        October 18, 2011 AT 7:48 pm

        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. 🙂

    23. Cat @Breakfast to Bed
      October 18, 2011 AT 11:39 am

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

    24. Angela @ Pattycakesnpancakes
      October 18, 2011 AT 9:25 am

      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!

    25. Rose
      October 18, 2011 AT 9:22 am

      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.

      1. Eating Bird Food
        October 18, 2011 AT 7:45 pm

        I’m doing well. Your new blog looks great! Thanks for visiting Rose.

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