Vegan Cranberry Walnut Chicken Salad
This Vegan Cranberry Walnut Chicken Salad puts a plant-based twist on a timeless classic, combining savory, sweet, and nutty flavors in every bite. Made with tender plant-based chicken strips, chewy dried cranberries, and crunchy walnuts, this salad is elevated with the crisp freshness of celery and tied together by a creamy dressing of vegan mayonnaise, Dijon mustard, and zesty lemon juice. Perfect for a quick lunch or a light dinner, this dish comes together in just 25 minutes and can be served over a bed of vibrant mixed salad greens. Whether you're transitioning to a vegan lifestyle or just looking for a satisfying meat-free option, this recipe is hearty, flavorful, and ideal for meal prep! Plus, it's dairy-free, egg-free, and packed with texture and nutrients, making it a great choice for everyone at the table.
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Recipe Information
Ingredients
- 300 grams plant-based chicken strips
- 100 grams dried cranberries
- 100 grams walnuts
- 2 celery stalks
- 120 grams vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups mixed salad greens
Instructions
In a skillet over medium heat, cook the plant-based chicken strips according to package instructions until they are heated through and slightly crispy. Remove from heat and allow to cool.
While the chicken cools, chop the celery stalks into small, bite-sized pieces and roughly chop the walnuts.
In a large mixing bowl, combine vegan mayonnaise, Dijon mustard, lemon juice, chopped parsley, salt, and black pepper. Mix until well-combined.
Add in the cooked plant-based chicken, dried cranberries, chopped walnuts, and celery. Stir gently until all ingredients are evenly coated with the dressing.
Taste and adjust the seasoning with more salt or pepper as needed.
Serve the vegan chicken salad over a bed of mixed salad greens. Enjoy immediately or chill in the refrigerator for an hour for flavors to meld together.
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 60.1 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 138.3 g | 50% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 85.5 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1788 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
