This Vegan Almond “Chicken” Salad is a light, satisfying dish that’s perfect for lunch or a light dinner. The “chicken” is made from tender, plant-based protein such as tofu, tempeh, or chickpeas, which are combined with crunchy almonds, crisp celery, and fresh herbs. Tossed in a creamy, dairy-free dressing made with vegan mayo, Dijon mustard, and a touch of lemon juice, this salad is rich in flavor and texture. It’s perfect for serving on a bed of greens, in a sandwich, or as a wrap. Nutty, creamy, and filling, it’s a great option for anyone looking for a healthy, vegan take on the classic chicken salad.
Ingredients
- 4 cups cubed cooked chicken
- 1-1/2 cups seedless green grapes, halved
- 1 cup chopped celery
- 3/4 cup sliced green onions
- 3 hard-boiled large eggs, chopped
- 1/2 cup Miracle Whip
- 1/4 cup sour cream
- 1 tablespoon prepared mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon celery salt-*
- 1/8 teaspoon ground mustard
- 1/8 teaspoon paprika
- 1/2 cup slivered almonds, toasted
- 1 kiwifruit, peeled and sliced, optional
Instructions
Steps:
- In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next 9 ingredients; stir until smooth.
- Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired.
