Creamy Vegan Chicken Salad Recipe Perfect for Lunch
A creamy, tangy, and plant-based twist on classic chicken salad, perfect for sandwiches, wraps, or enjoying straight out of the bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (chill time)
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Cuisine: Vegan
Ingredients
Scale
- 2 cups plant-based chicken, chopped
- 1/2 cup vegan mayo
- 1 tablespoon Dijon mustard
- 1/2 cup celery, finely chopped
- 1/2 cup red grapes, halved
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: 1/4 cup walnuts, vegan cheese crumbles, or diced apples
Instructions
- Chop the plant-based chicken into bite-sized pieces. Dice the celery, red onion, and parsley. Slice the grapes in half.
- In a small bowl, whisk together the vegan mayo, Dijon mustard, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
- Place the chopped chicken, veggies, and grapes into a large mixing bowl. Pour the dressing over the ingredients and gently mix until evenly coated.
- If using optional add-ins like walnuts or apples, fold them in now.
- Cover the bowl and refrigerate for at least 20 minutes to let the flavors meld. Prepare up to a day in advance for even better results.
- Serve chilled as a sandwich, wrap, or atop a bed of fresh greens. Store leftovers in an airtight container in the fridge.
Notes
Allow the salad to chill for at least 20 minutes to enhance the flavors. Customize with your favorite add-ins like walnuts, apples, or vegan cheese crumbles.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6
- Sodium: 300
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 3
- Protein: 10
Keywords: vegan chicken salad, plant-based lunch, creamy salad, vegan recipe, healthy lunch