Recipe-Vegan “Chicken” Salad (Soy Curls)

Remember long ago when I introduced you to soy curls? If you need a refresher check it out here.

Here’s another recipe to add to your soy curl arsenal. While I absolutely love my chickpea salad, this was a nice low carb, cold salad that was made to mimic actual chicken salad. My husband loved it and I will definitely be making it again. It could easily be modified to feed several people and be the dish you bring to your family gathering, (if and when we’re able to have those again.) I think it would be especially good on a toasted bagel or a wrap, but it was delicious with crackers, too. Not only is it low carb, as the only carbs come from the soy curls themselves, but it’s gluten free! Play around with the spices and season it to your liking at the end. I even added a little of my husband’s cajun seasoning, giving it the slightest hint of spice and a lot of flavor. (He puts it on EVERYTHING!) Because I am obsessed with dill, I added a little dill relish in addition to dried dill, but you can vary it as you please.

Recipe inspired from

Serves 4-6


Half a bag soy curls (4 oz)

1/2 cup vegan mayo

2 celery stalks, diced

1 tablespoon dill relish

1 tablespoon yellow mustard

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons dill

1 teaspoon lemon juice

Salt and pepper to taste

Dash of Cayenne or cajun seasoning (optional, if you like a hint of spice)


Soak soy curls for at least ten minutes in pot of water to prepare them.

Drain and pat dry with paper towel. You want these as dry as possible before you begin working with them.

Dice your celery.

Roughly chop your soy curls. Leaving some larger pieces is ok, but you’ll want to attempt to keep them pretty uniform.

Add all your remaining ingredients, save salt and pepper.

Mix well.

Add salt and pepper. Since there is no salt coming from any other ingredients, you may want to give it a decent salting! I also love black pepper, so I generously add that too. For a little extra flavor and spice, add that cayenne or cajun seasoning.

You can optionally chill before enjoying. Serve on a toasted bagel, bread, wrap, or with crackers.

Author: thevegtablevegan

Becoming vegan has been a life changing experience for me. Cutting back on animal products gives us the ability to change the world in so many ways. I started this blog to have all of my favorite recipes handy when someone asks, "What do you eat?" I am by no means a professional photographer, but I always enjoy visually seeing a recipe, so I do like to include pictures. I'm a busy, stay at home mommy, but try to find the time to add new recipes. I hope to offer delicious and easy plant-based recipes for those who are having trouble transitioning, already vegan, or simply want to incorporate a few vegan meals here and there. 🙂

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