Vegetarian Chicken Salad
Brighten up your meal prep with this irresistible Vegetarian Chicken Salad, a wholesome twist on the classic favorite! This recipe swaps traditional chicken for tender, plant-based alternatives, creating a flavorful and cruelty-free dish perfect for lunch or a light dinner. Packed with crunchy celery, juicy red grapes, and optional toasted nuts, every bite offers a delightful mix of textures and fresh flavors. The creamy dressing, made with a balanced blend of vegan mayonnaise, Greek yogurt, tangy Dijon mustard, and a splash of lemon juice, ties it all together beautifully. Serve it chilled on a bed of crisp mixed greens, between slices of artisan bread, or rolled up in a wrap for an easy, satisfying meal. Quick to prepare yet bursting with vibrant ingredients, this vegetarian chicken salad is a must-try for plant-based and omnivorous eaters alike!
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Recipe Information
Ingredients
- 2 cups Plant-based chicken (strips or chunks)
- 0.5 cups Celery, diced
- 0.25 cups Red onion, finely chopped
- 0.5 cups Red grapes, halved
- 0.25 cups Almonds or walnuts, chopped (optional)
- 2 tablespoons Fresh parsley, chopped
- 0.5 cups Mayonnaise (vegan or regular)
- 0.25 cups Plain Greek yogurt (or vegan alternative)
- 1 teaspoon Dijon mustard
- 1 tablespoon Lemon juice, freshly squeezed
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- optional Mixed greens or bread (for serving)
Instructions
In a large mixing bowl, combine the diced celery, chopped red onion, halved grapes, chopped nuts (if using), and parsley.
Chop or shred the plant-based chicken into bite-sized pieces if not pre-cut. Add the plant-based chicken to the bowl and gently toss to combine.
In a small bowl, whisk together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
Pour the dressing over the plant-based chicken mixture and gently stir until all the ingredients are evenly coated.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve immediately on a bed of mixed greens, in a sandwich, or with your favorite type of bread. You can also chill the salad in the refrigerator for 30 minutes before serving for a more refreshing option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 3896 mg | 169% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 23.6 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2010 mg | 43% | |
*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.
