Vegan Curry Chicken Salad

Curry Chicken Salad

Servings 4


  • 1 12- ounce package Beyond Meat vegan chicken strips or you can substitute 1-20 oz can jackfruit in brine, drained, rinsed, and roughly chopped
  • 2 stalks celery diced
  • ½ cup onion minced
  • ½ cup yellow or red bell pepper diced
  • ¾ cup vegan mayonnaise
  • ½ cup raisins
  • ½ cup sliced green onion
  • 1 tablespoon lemon juice
  • 2 tablespoons mustard
  • 1 tablespoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon garlic powder


  • Chop up the vegan chicken strips into small cubes and dry saute in a large skillet for about 5 minutes over medium heat. Add 1-2 teaspoons of oil to prevent sticking, if needed. Season with all the dry spices and cook until golden brown and a bit crispy. Remove from heat and allow to cool completely.
  • In a medium bowl, mix chicken strips well with the remaining ingredients. Adjust seasoning to taste. Serve in a sandwich over a green salad, or with crackers and cucumber slices.
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