The Best Vegan Chicken Salad | Quick & Easy + Makes a Great Make Ahead Meal

Part of our Easter Sunday Picnic.
Salsa, Guacamole, Lemon Creme Cookies, and Melon Salad from our Easter Sunday picnic.
Vegan Chicken Salad and Vegan Turkey and Cheese Sandwiches.

Lemon Print Table Cloth | Mixing Bowls (similar) | Glass Tuperware

We had the yummiest chicken salad this past Sunday at our Easter picnic. I’ve tinkered with this recipe over the last year and it’s absolute perfection now. Omnivores and vegans alike love this salad. I’m not exaggerating when I say that I get asked for the recipe every single time I share this salad with someone new. I’ve been meaning to share it with friends and family but I thought it’d be best to post it here for everyone to enjoy and this will also save me having to send like, a dozen emails, lol.

So what makes this vegan chicken salad so great? It’s the perfect balance of sweet and savory, for starters. The dried cranberries and hint of maple syrup give this dish just the right amount of sweetness. There’s also some cold celery and almond slices which lend a great crunch. Chickpeas kick up the fiber and protein content and the vegan mayo is free of saturated fat (artery-clogging fat), yay! You can use any kind of vegan chicken but my favorite one so far for this dish is Gardein’s Meatless Chick’n Strips. I sauté them lightly then let them cool before chopping. This vegan chicken salad is perfect as a sandwich with some crunchy lettuce for lunch. It’s also great for groups; served with tortilla chips for your next get together. This vegan chicken salad is best served cold, making this a great make ahead meal.

Vegan Chick’n Salad Recipe

Time Prep: 20 min | Cook Time: 10 min

Serves 6


1 bag Gardein Meatless Chick’s strips, lightly sautéed, chopped

2 celery stalks, chopped

2 green onions, chopped

1 can (15 oz) organic garbanzo beans, drained & rinsed

1/2 cup dried cranberries, chopped

1/2 cup Follow Your Heart Original Veganaise

1/4 cup sliced almonds

1 tablespoon apple cider vinegar

1 tablespoon organic maple syrup

1/2 teaspoon dijon mustard

1/2 teaspoon sea salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder


Place the drained chickpeas in a large mixing bowl and mash them with a fork. Place the rest of the ingredients into the same bowl and stir until combined. Cover and chill for a couple hours or enjoy right away.





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