Whether you eat a plant-based diet all the time or you’re taking the 30-Day Plant-Based Challenge, you may find yourself missing some of your favorite foods. We know how hard it is to give up meat, poultry, seafood, eggs, and dairy, so start by giving yourself a pat on the back for making it as far as you have! When the cravings hit, it’s okay to find plant-based alternatives to your favorite foods. That’s why we love this 5-Ingredient Vegan Chicken Salad Recipe!
We have many plant-based recipes on the site that use chickpeas, lentils, and mushrooms to create great vegan alternatives, but there is a whole wide world of vegan products available at the grocery store, too. We wanted to know how good they were, so we picked up some plant-based chicken and gave it a try. As it turns out, this chicken salad is so tasty, we honestly didn’t miss the meat at all!
A big part of chicken salad is the mayonnaise, right? It not only holds the salad together, but it can contribute a serious amount of flavor when you use a good-quality mayo. There are more than a few vegan products available, and Best Foods Vegan Mayonnaise tastes almost exactly like the real deal. If you’re feeling adventurous, there’s another option: make your own!
Our Plant-Based Avocado Mayonnaise is one of my favorite recipes on the site. It uses avocados to create a creamy texture, olive oil to boost up the richness, and lemon juice to add the perfect amount of tang. Even your non-vegan friends will think it tastes delicious!
Plant-Based Chicken Options
When it comes to buying plant-based chicken, you have a few choices! At my local grocery store, there are a ton of options if I’m looking for breaded “chicken” nuggets or tenders. These products have a crunchy texture that makes them ideal for power bowls or salads, but I wanted something closer to a grilled piece of chicken for this 5-Ingredient Vegan Chicken Salad Recipe.
Tofurky makes a great slow-roasted “chicken,” and the original recipe is perfect for dishes like this. It keeps things simple and really allows the flavor of the pecans, onions, and chopped apples to shine. They also have other flavors (like barbecue and Thai basil) which would add a different spin to this plant-based chicken salad.
Take a look at your grocery store to see which brands are available. You can usually find them in the frozen section, although sometimes they’re in a specialty refrigerated case. I’ve had great success asking my friends for recommendations, or the clerks at my local natural food stores.
What’s your favorite brand of plant-based chicken? Do you prefer breaded “nuggets” or the roasted varieties? We always love learning about products that our readers know and trust.
Yields: 3 cups | Serving Size: 1/2 cup | Calories: 237 | Total After: 19 g | Saturated Fat: 3 g | Carbohydrates: 6 g | Fiber: 2 g | Sugars: 3 g | Added Sugars: 0 g | Protein: 11 g | Cholesterol: 35 mg | Sodium: 188 mg | SmartPoints (Freestyle): 6
- 2 cups cooked and diced (plant-based) chicken
- 1/2 cup vegan mayonnaise
- 1/2 cup pecans, diced or halved
- 1/2 cup diced onion
- 1 cup chopped apples
- Combine all ingredients in a large mixing bowl. Refrigerate 1-2 hours before serving.