This creamy and easy Vegan Chicken Salad is made with soy curls, vegan mayo, and seasonings. In 10 minutes, you’ll have a delicious filling for sandwiches or a flavorful side dish you can bring to barbecues.
Take 1 cup of boiling water and mix it with chicken bullion in a large bowl. Add soy curls to bowl for 10 minutes to rehydrate. Add more hot water if needed to cover the soy curls.
Meanwhile, mix the remaining ingredients in a small bowl and set aside.
When soy curls are rehydrated, press all the water out of them and discard the water. I wring them with my hands or put them in a colander and press the water out.
Add soy curls back to the large bowl with the mayo mixture and stir to coat the soy curls.
Enjoy as-is or add to sandwiches, wraps, or salads.
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Notes
The vegan chicken salad soy curls can stay in the fridge for up to 4 days. Nutrition info is approximate for 6 portions and does not include bread or wraps.