Vegan Curried Chicken Salad reminds me of a classic dish I grew up with but made with soy curls. It's easy to make and gluten-free!
The scent of curry powder reminds me of my mother's chicken salad. Do certain food smells bring back your childhood memories?
One thing I loved about the salad was that she used green grapes in it instead of raisins. And the sauce of mayonnaise mixed with curry powder made the chicken really flavorful.
Unfortunately I don't have my mom's old recipe, but the version I made seems like a very close substitute. But now that I don't eat chicken, I used my favorite substitute: soy curls!
Have you tried soy curls? Check out 7 Must-Try Soy Curls Recipes for information including where to purchase them. If you're like me, once you start cooking with soy curls, you'll always want to keep a few bags in the pantry.
This Vegan Curried Chicken Salad is easy to make and will keep well for several days. I like adding a couple of scoops to a simple green salad, using it as a filling for sandwiches, wraps, or lettuce cups, or simply eating on its own.
Vegan Curried Chicken Salad
- Soak the soy curls in a bowl of water for 10 minutes. Drain and squeeze out the excess water.
- Cook the soy curls in a skillet with a drizzle of oil over medium heat until lightly browned. Remove from heat to cool.
- Combine the mayonnaise, lemon juice, curry powder, and salt in a small bowl and mix well.
- Place the soy curls, grapes, and celery in a large bowl. Add the mayonnaise mixture and toss to combine until the soy curls are well coated.
- Chill until ready to serve.
Nutritional information is an estimation only.