Who says you can’t be Vegan and still eat Chicken Salad? I used to love eating tuna, ham or chicken salad sandwiches. Something about the mayonnaise-y consistency of the filling, the crunch of the celery and the flavors of the spices made for one tasty sandwich. I now enjoy my sandwiches sans the meat, but still full of flavor.
Creating something Vegan to mimic a non-Vegan food is always a challenge for me. For this Chicken Salad Face Off I wanted to find a great Seitan chicken in order to mimic the chicken consistency as much as possible. I went for West Soy because they offer so many different options – you can find a pre-seasoned chicken style or plain seitan in strips, cubes or ground. I went for the strips because I wasn’t sure if I wanted a chunky chicken salad or if I wanted to chop it up finer. Choose the brand and seitan style you like the best – I ended up chopping up my strips and eating the chicken salad in lettuce wraps, but can see how the strips may hold up better in a wrap or on bread.
Once I finalized what my base chicken/seitan was going to be the rest came together easy – Vegan mayo, lemon juice, celery and little red pepper for kick and I was done. This was my first time making Vegan Chicken Salad, ever, but it was much easier to mimic than I originally expected. Now, who knows how to Veganize Tuna Salad??
2 tablespoons lemon juice
1/2 cup Vegan mayonnaise
1 teaspoon salt
1/2 teaspoon crushed red pepper (optional)
3 1/2 cups Seitan (strips, diced or ground)
1 cup finely diced celery
- Combine lemon juice, mayonnaise, salt and crushed red pepper and whisk together well.
- Toss mayonnaise mixture with seitan and celery.
Serve on bread or wrapped up in lettuce.