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Curried Chicken Salad—VEGAN!

This is an exact replica of your childhood staple—gone vegan! You're going to love my Curried Chicken Salad!
Prep Time20 mins
Total Time20 mins
Servings: 6 -8
Author: Sarah De la Cruz


  • 3/4 c vegan mayo
  • 1/4 c apricot jam
  • 2 - 3 t curry powder stick with 2 if you are serving to kids—it can get a little spicy
  • 1/2 t salt
  • pepper
  • 1 box Beyond Meat Chik’n I like the grilled or lightly seasoned strips in the refrigerated section OR use your favorite veggie chicken, prepared (see notes in post above)
  • 1 c grapes
  • 2 stalks celery
  • 3 scallions
  • 1/2 c walnuts chopped
  • big handful of parsley


  • Mix the mayo, jam, curry powder, salt and pepper together.
  • Chop the veggie chicken into small 1/2" cubes and add to a large bowl.
  • Slice grapes in half and add them to the bowl.
  • Dice celery and scallions and add to the bowl.
  • Toast the chopped walnuts in a small skillet until fragrant. Add to bowl.
  • Chop a big handful of parsley and add it to the bowl.
  • Pour the dressing over top of the ingredients and mix to coat well.
  • Serve with greens, crusty bread, or other light salads. Enjoy!