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Vegan Chicken Salad

This Vegan Chicken Salad is a must-try! Creamy, crunchy, and satisfying, it's perfect for lunch or gatherings.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 8 oz King oyster mushrooms
  • 1 cup vegan mayo
  • 1 Tbsp Dijon mustard
  • 1 Tbsp dried dill
  • 1 celery stalk, finely chopped
  • 1 scallion, thinly sliced
  • 1 apple, diced (I love using a crisp variety like Granny Smith)
  • 2 cups vegan chicken broth
  • Salt and pepper to taste

Instructions

  • Start by cleaning the King oyster mushrooms. Remove any dirt with a damp cloth and chop them into small pieces.
  • In a large pot, add the chopped mushrooms and pour in the vegan chicken broth. Bring to a boil, then reduce to a simmer. Allow the mushrooms to cook for about 10-15 minutes or until tender.
  • Once cooked, drain the mushrooms and let them cool for a few minutes.
  • In a mixing bowl, combine vegan mayo, Dijon mustard, and dill. Stir well until fully blended.
  • While the mushrooms are cooling, chop the celery, slice the scallion, and dice the apple.
  • In the mixing bowl with the dressing, add the cooled mushrooms, chopped celery, scallion, and diced apple. Gently fold until well coated.
  • Add salt and pepper to taste. Adjust the seasoning to your preference.
  • For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

Equipment

  • Large Pot
  • Cutting Board
  • Chef's knife
  • Mixing Bowl
  • Spoon

Notes

  • This salad can be stored in an airtight container in the refrigerator for up to 3-5 days.
  • Add a splash of lemon juice to the diced apple to prevent browning.
  • For a crunchier texture, consider adding chopped walnuts.