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!
Ingredients
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
Instructions
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!
Notes
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.
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.