How to Make Vegan Chicken Salad

This recipe for vegan chicken salad uses the zesty flavor of tempeh, and smooth, delicious texture, to accurately replicate a creamy chicken salad. The recipe is both quick and simple.

Ingredients

Servings: 2 to 4

• 1 cup tempeh, cubed
  
• 1/2 cup vegan mayonnaise
  
• 1 stalk celery, finely chopped
  
• 1 medium dill pickle, finely chopped
  
• 1/2 medium onion, chopped and peeled
  
• 2 tbsp. fresh parsley, minced
  
• 2 tsp. Dijon mustard
  
• 2 tsp. soy sauce
  
• 1 garlic clove, crushed and minced
  

Optional ingredients

• 1 to 2 tsp. curry powder
  

Steps

1. On medium heat, steam the tempeh for 15 minutes.
   
2. Remove the tempeh from heat and set aside, allowing it to cool.
   
3. Mix together the vegan mayonnaise, celery, pickles, onions, parsley, mustard, soy sauce, garlic and tempeh by gently tossing.
   
   • If desired, also add the curry powder.
     
4. Pour into an airtight container and refrigerate. Serve cold.
   

Tips

• Firm tofu may be used instead of tempeh.
  
• The chicken salad can be stored in the refrigerator for up to 10 days, if covered.
  

Things You'll Need

• Medium-sized bowl
  
• Plastic wrap, to cover
  
• 2 spoons
  
• Steamer