This vegan chicken salad has the flavors and textures of traditional chicken salad but without any animal products. It takes 20 minutes to make it and king oyster mushrooms provide a meaty texture that is simply delicious.
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Getting the flavor and textures of chicken salad with a vegan recipe has always been challenging. After experimenting for years, I realized that king oyster mushrooms are the secret ingredient for the classic texture and flavors.
Are you following a vegan diet but want some tasty recipes? Try plant-based chicken alternatives with my vegan chicken wings, vegan chicken sandwiches, and vegan fried chicken.
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❤️ Why you’ll love it
I love how the king oyster mushrooms provide a meaty texture that is not only satisfying but also a great way to introduce non-vegans to plant-based eating.
This vegan chicken salad is not only tasty but also versatile. You can serve it on a bed of lettuce, in a sandwich, or even in a wrap. It is a great meal prep option and tastes even better the next day as the flavors have had time to meld.
The use of apples in this recipe adds a refreshing crunch and a hint of sweetness that balances out the tanginess of the Dijon mustard and the creaminess of the mayo. It is a simple ingredient but makes a world of difference.
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🧾 Key ingredients
This vegan chicken salad is a delicious, plant-based twist on a classic dish, and the best part is that the ingredients are easy to find.
King oyster mushrooms are the star of this recipe, providing a meaty texture and a savory flavor that is reminiscent of traditional chicken salad. When cooked, these mushrooms have a tender yet delicious chewy texture.
Mayo and Dijon mustard are the creamy and tangy duo that forms the base of the dressing for this vegan chicken salad. They add richness and depth of flavor.
Dill is an herb that adds a refreshing and slightly citrusy flavor to this salad. It brightens up the dish and balances out the richness of the mayo and the heartiness of the mushrooms.
Celery and apple add a refreshing crunch that contrasts the chewiness of the mushrooms and the creaminess of the dressing.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
For this vegan chicken salad recipe, the most important piece of equipment you will need is a good stockpot. It helps to make sure that the mushrooms cook evenly and the broth simmers at a constant temperature.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Start by preparing the fresh produce. Slice the celery and scallion into small, bite-sized pieces.
STEP 2
Next, prepare the king oyster mushrooms. Using a fork, tear apart the stem of the mushrooms. Cut the top part as well to a similar size.
STEP 3
After preparing the mushrooms, move on to the apple. Halve the apple and cut it into small cubes. Set all the prepared ingredients aside for now.
Making the vegan chicken salad
STEP 1
Bring vegan chicken broth to a boil stockpot, then add the shredded king oyster mushrooms. Let the mushrooms cook for about 10 minutes or until they become tender. Strain the mushrooms and set them aside to cool down a bit.
STEP 2
In a large bowl, combine the vegan mayo, Dijon mustard, and chopped dill. Stir these ingredients well to form the dressing for your vegan chicken salad.
STEP 3
Next, add the cooked and strained king oyster mushrooms, chopped scallions, celery, and apple cubes to the bowl.
STEP 4
Season the salad with some salt and black pepper. Stir all the ingredients well, making sure the dressing coats all the ingredients evenly.
💡 Expert tip
When preparing your vegan chicken salad, the texture of your king oyster mushrooms is key to a successful dish. Ensure you shred the mushrooms finely and cook them in the vegan chicken broth until they are tender but not mushy. This will give your salad a satisfying “chicken-like” texture.
🔄 Variations
Instead of mushrooms, use textured vegetable protein (TVP). It will provide a unique texture and boost the protein content of the dish. Remember to rehydrate the TVP first by soaking it in hot water or vegetable broth until it becomes soft and spongy.
Make it creamier by adding avocado. The creamy texture of avocado will complement the crunchy vegetables and tender mushrooms.
Boost the protein content by adding chickpeas to this vegan chicken salad. It will also add a pleasant, nutty flavor to the dish. Make sure to use cooked chickpeas and gently fold them into the salad to avoid mashing them.
Consider adding some chopped dried fruits or nuts such as cranberries, apricots, or raisins along with some chopped walnuts, pecans, or almonds. They will add a pleasant chewiness and crunch to every bite.
🥣 Serving ideas
This vegan chicken salad is incredibly versatile and can be enjoyed in a variety of ways.
It is a perfect filling for sandwiches. It also pairs beautifully with a wrap, adding a refreshing and satisfying filling.
For a lighter option, consider serving this salad in lettuce wraps. It is a great way to enjoy a refreshing and light meal, perfect for a hot summer day.
You can also enjoy it as a side dish to your favorite main course for a healthy and satisfying meal.
❄️ Storing tips
Storing and reheating vegan chicken salad is easy and it is a great way to enjoy this dish over a few days, as the flavors continue to meld and intensify.
To store, allow the salad to cool completely before transferring it to an airtightly sealed container. It can then be safely stored in the refrigerator for three to four days.
I do not recommend freezing it as the texture of the mushrooms and other ingredients can become mushy and unappetizing when thawing.
When you are ready to enjoy your stored vegan chicken salad, you do not need to reheat it. It is best served cold, and the flavors remain fresh and vibrant even after a few days in the refrigerator.
🤔 FAQs
The king oyster mushrooms used in this recipe provide the flavor and texture reminiscent of chicken. Cooked with vegan chicken broth and combined with ingredients like vegan mayo, Dijon mustard, and dill, they create a deliciously similar taste.
While king oyster mushrooms are recommended for their meaty texture, you can use other mushrooms. Keep in mind that the texture and taste may differ.
Absolutely! Prepare this salad in advance and store it in an airtight container in the refrigerator. However, note that due to the celery and apples slightly softening over time, it is best to consume it within 1-2 days of preparation.
More vegan sandwich recipes
From sandwiches to salads, you can make many dishes for a vegan picnic. Here is some inspiration:
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Vegan Chicken Salad (Mushroom)
Equipment
Ingredients
- 8 oz King oyster mushrooms
- 1 cup Mayo
- 1 Tbsp Dijon mustard
- 1 Tbsp Dill
- 1 Celery stalk
- 1 Scallion
- ½ Apple
- 2 cup Vegan chicken broth
- Salt and Pepper to taste
Instructions
Preparing the ingredients
- Slice the celery, and scallion.
- With the help of a fork, tear apart the stem of the king oyster mushrooms. Cut the top part as well to a similar size.
- Halve and cut the apple into small cubes.
Cooking the mushrooms
- Preheat the vegan chicken broth in a stockpot. Once boiling, add the shredded king oyster mushrooms. Cook them for 10 minutes until they are tender. Strain and let them cool down a bit.
Assemble the vegan chicken salad
- In a large bowl, add vegan mayo, dijon mustard, and chopped dill. Stir well.
- Add cooked and strained king oyster mushrooms, chopped scallions, celery and apple cubes to the sauce. Season with some salt and black pepper and stir well.
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