Vegan Chicken Salad Recipe

This delicious protein-packed vegan chicken salad recipe is a plant-based alternative to the chicken salad you all know and love! It’s made with store-bought vegan chicken and baby potatoes for a fulfilling and easy-to-prep salad dish.

Before transitioning into a plant-based diet, I made this chicken and potato salad whenever I had leftover roasted chicken. It was my husband’s favorite way to eat leftover chicken since he disliked the “chicken flavor.”

So, I decided to make a Vegan version of the salad using the same flavor profile and ingredients as the original recipe, and it was a success!

This mock chicken salad tastes even better than real chicken salad; It is great as a side dish or main dish for lunch or dinner. It is the best salad for picnics or pool parties in the summer.

Ingredients you will need (with substitutions):

• Vegan chicken: I used a store-bought vegan chicken from Future Farm. It is made from vegetable protein, a mix of soy, pea, and chickpea protein. Substitute with any plant-based chicken brand you like, or use soy curls like in this vegan chicken salad recipe.
• Baby potatoes: I love to use baby potatoes, especially when they are in season, but you can use any potatoes you prefer. For more potato salad recipes, check out this delicious, easy-to-make Vegan potato salad recipe.
• Red onion: Red onion is highly recommended, but if you prefer a milder one, you can substitute green onion.
• Vegan mayonnaise: Any store-bought vegan mayonnaise works fine in this recipe. My favorite brands, which I use quite often, are Hellman’s and B-well vegan mayo.
• Dijon mustard: Used in the salad dressing, Dijon mustard can be substituted with yellow mustard, but it won’t deliver the intense mustard flavor, as yellow mustard has a milder flavor than Dijon mustard.
• Olive oil: used twice in the recipe, for baking the potatoes as well as cooking the vegan chicken.
• Vegan chicken bouillon powder: I use a homemade one as a seasoning for the potatoes and vegan chicken, but any store-bought one will work.
• Smoked paprika: You can substitute it with regular paprika powder to season the baby potatoes.
• Parsley: chopped parsley for added fresh garnish to the salad, totally optional.
• Salt & pepper

* Check the recipe card down below for exact ingredient measurements.

How to make Vegan chicken salad?

First, you need to bake the baby potatoes and cook the vegan chicken :

• Bake the potatoes: Add olive oil, bouillon powder, smoked paprika, salt, and pepper to the potatoes. Place them in a baking tray and into a preheated oven to bake,
• Cook the Vegan chicken: follow the cooking instructions for the store-bought vegan chicken. Mine was frozen chicken; after defrosting it, I cooked it in a non-stick pan with olive oil.

Then, mix the dressing ingredients and add them to the cooked potatoes and chicken, and your salad is ready to be enjoyed!

Serving suggestions

This salad is best served cold. Once prepared, place it in the fridge and serve it as a main dish for light lunch or dinner. Try it with roasted rainbow carrots as a delicious side.

Serve it on fresh greens like lettuce, salad mix, or toasted sourdough bread. Better yet, make a vegan chicken salad sandwich!

Storing leftovers:

Leftovers can be stored in the refrigerator in an airtight container for up to four days. Freezing leftover salad is not recommended.

FAQ

Related recipes

For more healthy plant-based salads, check the below salads recipes at VBA:

• Simple Arabic salad recipe that pairs with any course of choice.
• The perfect beetroot salad recipe for all beetroot lovers!
• Authentic Iraqi eggplant salad recipe.
• Healthy and refreshing Zaatar salad recipe.

If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚