Spicy Chikn Salad

Chikn Salad Sandwich. Pictured on Hawaiian Bread with Naturally Pickles (vinegar-free), Lettuce, Tomatoes, and Canola-free Potato Chips.

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Vegan Chicken Salad: Fresh, Flavorful, and Vinegar-Free. If you're looking for a creamy, satisfying, and entirely plant-based chicken salad, this recipe delivers! Made with tender vegan chik'n and a light, zesty dressing, it's perfect for sandwiches, wraps, or served as a simple salad bowl. Instead of traditional celery, I use a colorful combination of red and green bell peppers for a fresh, slightly sweet crunch. The dressing skips the vinegar and uses fresh lemon juice to add brightness without overwhelming the flavors. It's easy to make, packed with protein, and completely customizable depending on your taste or what's in your fridge. Whether you're meal prepping for the week or whipping up a quick lunch, this vegan chicken salad is a go-to favorite that never disappoints.

Why You’ll Love This Recipe:

• Longer Shelf Life: If you choose to make it egg-free, this salad can keep well for up to 1 week in the fridge if stored properly — perfect for longer meal prep or making ahead.

• Vinegar-Free: Uses lemon juice for a bright, fresh flavor without the sharpness of vinegar.

• Full of Flavor & Texture: Creamy dressing, tender vegan chik’n, and crisp bell peppers create the perfect bite.

• Customizable: Swap in your favorite add-ins like herbs, nuts, or dried fruit.

• Meal Prep Friendly: Great for sandwiches, wraps, or serving over greens throughout the week.

Storage Tips ~

Store your vegan chicken salad in an airtight container in the refrigerator for up to 1 week (if egg-free). The flavors continue to develop as it chills, making leftovers even more delicious. If the salad thickens too much in the fridge, stir in a small splash of plant milk or an extra squeeze of lemon juice to refresh the texture before serving.

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Servings: 12

Prep Time: 1 hr to dry Tofu, 24 hrs to marinate Tofu, 30 minutes to prep

Cook Time: 1 hour

Total Time: 26 hours

Equipment Needed: Food Processor OR Onion Cutter, Knife, Bowl, Cookie Sheet, Spoon, Measuring Utensils

Ingredients:

1 pound Extra Firm Tofu, dried (wrap in clean wash cloth for 1 hour)

1 Cup Celery, Chopped

1 Cup Onion, White, Chopped

1/4 Cup Red Bell Pepper, Chopped

1/4 Cup Green Bell Pepper, Chopped

1 Tablespoon Garlic Powder

1/4 teaspoon Sea Salt OR Pink Himalayan Salt

1 teaspoon Paprika

2 Shakes Cayenne Pepper

2-3 Tablespoon Chikn Style Seasoning (sliced into fourths, marinated in Chikn Style Seasoning in Refrigerator overnight)

1 teaspoon Celery Seeds

1 Cup Olives with Pimientos, Chopped

8 Tablespoons Vegannaise or Naturally Mayonnaise

2 Eggs, Boiled (optional)

1 teaspoon Lemon Juice

.4 ounces Pimientos, Jar, Drained (optional)

Ingredients for Chikn Salad

Directions:

1. To make the Tofu taste like Chicken:

drain the tofu from the package, place it on a clean dish cloth and wrap it for an hour, place the wrapped Tofu on a heavy saucer, then place another heavy saucer on top, then leave it for an hour.

2. Once the removed from the dish cloth, cut a square of cling wrap, cut the tofu block into fourths and rub it all over the Tofu using a spoon (that REALLY marinates the Chikn Flavor). Scroll down for the pic of the Seasoned Tofu blocks.

3. Once the Tofu is dry, remove the cling wrap and cook in the Oven on 350 degrees 1 hour, turning them at the halfway point. Meanwhile, cut up the ingredients for the Chikn Salad Ingredients.

Pictured with Celery. We later upgraded the recipe to using Red & Green Bell Peppers instead as Celery is a Vegetable and Bell Peppers are from the fruit family.

Mix it together

Egg and seasonings, chopped

Seasoned

4. This is the picture of the Seasoned Tofu after 1 hour in the Oven. Place in Food Processor until the consistency of your preference.

Seasoned Tofu

Shredded Tofu into Chicken Texture using a Food Processor

Spicy Chikn Salad

5. Add all ingredients in a large bowl. Eat and Enjoy!

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Spicy Chikn Salad

Servings: 12

Prep Time: 1 hr to dry Tofu, 24 hrs to marinate Tofu, 30 minutes to prep

Cook Time: 1 hour

Total Time: 26 hours

Equipment Needed: Food Processor OR Onion Cutter, Knife, Bowl, Cookie Sheet, Spoon, Measuring Utensils

Ingredients:

1 pound Extra Firm Tofu, dried (wrap in clean wash cloth for 1 hour)

1 Cup Celery, Chopped

1 Cup Onion, White, Chopped

1/4 Cup Red Bell Pepper, Chopped

1/4 Cup Green Bell Pepper, Chopped

1 Tablespoon Garlic Powder

1/4 teaspoon Sea Salt OR Pink Himalayan Salt

1 teaspoon Paprika

2 Shakes Cayenne Pepper

2-3 Tablespoon Chikn Style Seasoning (sliced into fourths, marinated in Chikn Style Seasoning in Refrigerator overnight)

1 teaspoon Celery Seeds

1 Cup Green Olives with Pimientos, Chopped

8 Tablespoons Vegannaise or Naturally Mayonnaise

2 Eggs, Boiled (optional)

1 teaspoon Lemon Juice

.4 ounce Pimientos, Jar, Drained (optional)

Directions:

1. To make the Tofu taste like Chicken:

drain the tofu from the package, place it on a clean dish cloth and wrap it for an hour, place the wrapped Tofu on a heavy saucer, then place another heavy saucer on top, then leave it for an hour.

2. Once the removed from the dish cloth, cut a square of cling wrap, cut the tofu block into fourths and rub it all over the Tofu using a spoon (that REALLY marinates the Chikn Flavor).

3. Once the Tofu is dry, remove cling wrap and cook in the Oven on 350 degrees 1 hour, turning them at the halfway point. Meanwhile, cut up the ingredients for the Chikn Salad Ingredients and mix them.

4.Place Seasoned Tofu in Food Processor until the consistency of your preference.

5. Mix together the Chikn Salad Ingredients and Seasoned Tofu.

6. Eat and Enjoy!