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Vegan Chicken Salad with Pickles

This Vegan Chicken Salad with Pickles is the answer to your cooking woes on a hot day!  Easy to make, no cooking required, and packed with protein—dinner is served!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: American
Author: Sarah De la Cruz


For the dressing:

  • 3/4 cup vegan mayo I like Veganaise
  • 1 Tablespoon mustard
  • 1 Tablespoon pickle juice from jar of dill pickles
  • 1/2 teaspoon salt or more to taste
  • 1 clove garlic minced

For the salad:

  • 1 8 ounce bag soy curls (1-2 bags frozen Beyond Meat strips, or 2 cans of garbanzo beans (drained), see prep notes below)
  • 1/2 cup diced dill pickles (I like to slice the sandwich slices)
  • 4 stalks celery diced
  • 4 green onions sliced
  • large handful of parsley

To serve:

  • pretzel buns
  • lettuce
  • avocado


For the dressing:

  • Place all of the dressing ingredients in a small bowl and whisk together.
  • Set aside.

For the salad:

  • Place your prepared protein in a large bowl (see notes below).
  • Add chopped green veggies—celery, onions, pickles, and parsley.
  • Pour dressing over top of the ingredients and mix well.
  • Serve! I like this in a big pretzel bun with lettuce and avocado, but it's also great in a wrap, or just on it's own!


Protein Prep:
Soy Curls: soak the dehydrated soy curls in a bowl of water until soft, about 15 minutes. Drain the soy curls and then squeeze all excess water out. Chop and use in salad.
Beyond Meat: These strips are frozen, so prepare according to package directions, placing them in a skillet and warming them until cooked through. Chop into bite size pieces and use in salad.
Garbanzo Beans: Drain 2 cans of garbanzo beans. You can use the beans as is, or use a fork to mash the beans a bit before mixing them with the rest of the salad ingredients.