Vegan “Chicken” Salad Sandwiches

This simple recipe uses Soy Curls as a replacement for the chicken. You can get soy curls from Amazon, but I like going directly to Butler Foods. Chicken Salad is easily customized. There are many variations you can make. Some people add apple, some add grapes,


  • 1 bag of soy curls
  • Mushroom powder or veggie stock seasoning (optional)
  • 1/2 cup vegan mayo
  • 1 stalk/rib of celery, finely chopped
  • 2 green onions, thinly sliced (can use also diced red onion)
  • 1 tsp dijon mustard
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 tsp lemon juice
  • dash of fresh or dried dill

In a medium bowl, add bag of curls and cover with warm water. If using mushroom powder or veggie broth seasoning, add now and dissolve. The powder or broth just adds more flavor. Let curls soak in the water for 10-15 minutes.

At your sink, using a separate bowl, transfer the curls while squeezing out the water. You want the curls to not be dripping wet.

On a cutting board, or using scissors, roughly chop up the curls into smaller pieces.

In a bowl, whisk together all the remaining ingredients. Add in curls and toss to coat. Place curls in a refrigerator to allow the flavors to develop. Best to leave overnight, but you can eat this right away also.

Note: For a spicy variation, add in sriracha to the mayo mix.

Dill pickles or relish can be added for a more southern version.

Cubed tofu can be used instead of boiled eggs.