Cranberry Walnut Vegan ‘Chicken’ Salad
This cranberry walnut vegan ‘chicken’ salad is creamy, crunchy, and perfectly balanced with sweet-tart cranberries and toasted walnuts. It’s a satisfying plant-based alternative to classic chicken salad—ideal for sandwiches, wraps, and meal prep lunches. Even non-vegans love it.
Ingredients
- Main Ingredients
- 12 oz vegan chicken substitute soy- or pea-protein based, chopped
- 1 cup celery finely diced
- ¼ cup red onion finely minced
- ½ cup walnuts roughly chopped
- Flavor Base & Dressing
- ½ cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1½ tablespoons lemon juice or apple cider vinegar
- ½ teaspoon garlic powder
- Pantry Staples
- ½ cup dried cranberries
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- Prep Ingredients
- Chop vegan chicken into bite-sized pieces.
- Finely dice celery and red onion.
- Roughly chop walnuts.
- Make the Dressing
- In a large bowl, whisk together vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper until smooth.
- Assemble the Salad
- Add vegan chicken, celery, red onion, dried cranberries, and walnuts to the bowl.
- Gently fold until evenly coated.
- Chill & Serve
- Taste and adjust seasoning.
- Cover and refrigerate for 20–30 minutes before serving for best flavor.
Notes
- Chill time greatly improves flavor and texture.
- Add dressing gradually to avoid an overly wet salad.
- Texture matters—don’t over-chop the ingredients.