Homestyle vegan chicken salad made with tofu, almonds, celery, onion and raisins tossed in a creamy vegan dressing. This saladĀ is delicious, protein packed and great for sandwiches and wraps. Vegan and gluten-free.
The warm weather has me craving salads again!
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.
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.
I’ve actually never had the vegan chicken salad from WF but I’m loving this versionĀ 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!
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!Ā 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 usingĀ avocado mayo, whichĀ I really like as well.
The recipe makes quite a few servings so you could easily make a batch at the beginning of the week and have itĀ 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!
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.Ā
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Homestyle vegan chicken salad made with tofu, almonds, celery, onion and raisins tossed in a creamy vegan dressing. This saladĀ is delicious, protein packed and great for sandwiches and wraps. Vegan and gluten-free.
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
- Crumble tofu into small pieces in a medium to large size bowl.
- Mix celery, onions and almonds with tofu.
- 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.
- 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!
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 303
- Sugar: 13g
- Fat: 18g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g
Keywords: vegan chicken salad
Claire @ Live and Love to Eat says
October 17, 2011 at 6:44 pmI’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.
Savannah @ Sweet and Savvy says
October 17, 2011 at 6:52 pmLove this mock salad! š It looks just as good, but it is made at home and cheaper! Gotta love that!
Lauren @ What Lauren Likes says
October 17, 2011 at 7:47 pmLOve it! So simple I fresh š
Lauren @ What Lauren Likes says
October 17, 2011 at 7:47 pm*and fresh… š
lynn @ the actor's diet says
October 17, 2011 at 9:35 pmi always loved this dish in college – i’d throw in some raisins too!
Eating Bird Food says
October 17, 2011 at 9:38 pmYES!! I totally wanted to add in some apples or raisins but didn’t have either on hand.
Bliss says
October 17, 2011 at 9:53 pmI 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!
Eating Bird Food says
October 17, 2011 at 9:59 pmDefinitely, just add curry powder and grapes!
Krystina (Organically Me) says
October 18, 2011 at 12:13 amI make mock chicken salad with chickpeas and it’s great!
Anna says
October 18, 2011 at 1:13 amI 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 š I am trying out some vegan things now to prepare me for the transition…this recipe will surely help!
Eating Bird Food says
October 18, 2011 at 7:43 pmNo 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. š
Hope you are doing well. xoxo
BUCKEYEGIRL14 says
January 18, 2016 at 1:00 pmI 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!
★★★★★
Rose says
October 18, 2011 at 9:22 amThat 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 š I’ve missed reading your posts – glad I visited today.
Eating Bird Food says
October 18, 2011 at 7:45 pmI’m doing well. Your new blog looks great! Thanks for visiting Rose.
Angela @ Pattycakesnpancakes says
October 18, 2011 at 9:25 amI 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!
Cat @Breakfast to Bed says
October 18, 2011 at 11:39 amThis has gotta cost less than $8.99/lb!! yUM!!!
Kelly says
October 18, 2011 at 12:11 pmYou 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. š 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.
Eating Bird Food says
October 18, 2011 at 7:48 pmI 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. š
Monet says
October 19, 2011 at 10:01 amI 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
Tiffany says
January 5, 2012 at 10:06 amTHANK 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!
Emily says
April 12, 2012 at 9:55 amI’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!
Dinora Hedberg says
January 26, 2015 at 3:04 pmwhat 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
Gina B. says
February 9, 2015 at 12:09 pmI 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.)
Melissa says
April 5, 2017 at 8:18 amWow, 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!
Brittany Mullins says
April 5, 2017 at 4:45 pmThanks Melissa! I hope you get a chance to try it. š
Emily @ Pizza and Pull-ups says
April 5, 2017 at 10:56 amWell this looks delicious, I think I will make a batch for lunches next week. I would totally be down for a salad challenge!
Brittany Mullins says
April 5, 2017 at 4:45 pmDo it! I’ve been eating a batch all this week! So good!
De Almeida says
April 5, 2017 at 4:18 pmI 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?
Brittany Mullins says
April 5, 2017 at 4:44 pmThere’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 (http://urbanvegan.net/tofu-pressing/). š
Breanne says
April 5, 2017 at 5:14 pmWOuld love another Salad Challenge! Your last one was so great!
Amanda says
April 5, 2017 at 10:02 pmI 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 ????
Juliette @ Namastay Traveling says
April 6, 2017 at 8:55 amThis 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.
Veronica from Elegantly Vegan says
April 7, 2017 at 3:58 amInspiring! I like the combinations and the use of firm tofu. Looks delicious!
Christine @ Run Plant Based says
April 7, 2017 at 9:08 amThis looks wonderful, love the ingredient list and that it works so well with tofu. Thanks!
Mirin says
July 27, 2017 at 12:03 pmCan the oil be left out? What do you think the result would be?
Brittany Mullins says
July 27, 2017 at 12:58 pmI 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!
Justin Pletzke says
February 9, 2018 at 10:05 pmi made this having never done anything with tofu before and it was f%$&cking delicious!
Brittany Mullins says
February 11, 2018 at 2:51 pmLOVE hearing this. So glad you enjoyed it. š
Dorothy says
July 17, 2018 at 11:41 amI 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