Vegan Chicken Salad
This vegan chicken salad recipe is the perfect salad for picnics and pool parties. Plant-based, protein-packed, and fulfilling!
Equipment
- Chopping board
- Cutting knife
- Baking sheet
- Parchment paper
- Non stick pan
- 1 Mixing bowl meduim size
- 1 Mixing/salad bowl big
Ingredients
- 660 g baby potatoes 6 potatoes
- 6 tablespoons olive oil devided
- 1½ teaspoon pink salt divided
- ¼ teaspoon black pepper divided
- 1 teaspoon vegan chicken bouillon powder divided
- ½ teaspoon smoked paprika
- 200 g Vegan chicken defrosted
- ½ red onion small, chopped
- ½ cup chopped parsley
Salad dressing ingredients:
- ½ cup vegan mayonaise
- ½ tablespoon Dijon mustard
- pinch pink salt
- pinch pepper
Instructions
- Prep the baby potatoes: cut the potatoes into 2 halves, and then cut each half into 4 quarters. Drizzle with 2 tablespoons of olive oil, 1 teaspoon salt, a pinch of black pepper, ½ teaspoon of vegan bouillon powder, and smoked paprika.
- Bake the potatoes: preheat the oven to 200℃, and place the potatoes in the oven to bake for *30 minutes (flip them halfway through), until they are fully cooked through. Once cooked let it cool to room temperature.
- * Cook the vegan chicken: heat a non-stick pan with 4 tablespoons of olive oil, add the vegan chicken, and stir for 3 minutes. Add ½ teaspoon of salt, ½ teaspoon of vegan bouillon powder, and a pinch of black pepper. Stir for 2 more minutes until cooked. Set aside to cool.
- Make the dressing: in a mixing bowl, add vegan mayonnaise, Dijon mustard, and a pinch of salt and pepper. Mix well to combine.
- Assemble your salad: in a big salad bowl, add the baby potatoes, vegan chicken, chopped red onion, chopped parsley, and the dressing. Mix well to combine. Let the salad chill in the fridge before serving. Enjoy!
Notes
- This is the baking time the potatoes took to cook through in my oven.
- Follow the package instructions to cook your vegan chicken, the above instructions are for the specific vegan chicken brand I have used in this recipe.