Do you have a go-to sandwich that you make a lot? I do, and this is my number one, go-to salad filling. It’s wonderfully flexible, easy to make, full of healthy protein, gluten-free (and vegan) and super delicious!
I’ve been making some form of this salad since I first discovered Soy Curls (thanks to Bryanna Clark Grogan!). Although this salad is pretty perfect as is, you can tweak the flavorings more to your liking or depending on what you have on hand, such as skipping the pickle or swapping it for pickle relish, adding chopped pickled or fresh jalapeños, using a different variety of mustard, adding a pinch of poultry seasoning, or even stirring in some shredded carrot. It would also be lovely without the pickles and mustard, with some curry powder, chopped toasted almonds, and golden raisins (or red grapes) stirred in. You get the picture.
If you can’t find the Better Than Bouillon No Chicken Base locally, you can find it on Amazon. You can also find Old Bay seasoning on Amazon too. Feel free to double the recipe for a crowd, or even make it a day ahead (or soak the Soy Curls ahead of time, and refrigerate until ready to use). So many options!
This may just become your new favorite sandwich.
Have you jumped on the Soy Curl bandwagon yet? If not, what are you waiting for? Soy Curls are truly an amazing product. They are made here locally in Oregon, by the very sweet Butler family. You buy them dried (in strips), and they are made from the entire soy bean. So you get all of the fiber too! They are 100 percent plant-based and gluten-free. You can order them direct from Butler Foods, or right on Amazon. I usually have a big stash (read 12 pound box) in my pantry, and use them on the regular. I have a number of Soy Curl recipes in my cookbooks, and they were a specialty at our food cart (caramelized with barbecue sauce). You can find that recipe (and a video) on The Oregonian website here.
I’d love to hear if you make this recipe, and what tweaks (if any) you make!
This is a delicious vegan chicken salad, and perfect for sandwiches or to serve with crackers or chips.
1/2 cup boiling water
3/4 teaspoon Better Than Bouillon No Chicken Base
2 1/2 ounces Soy Curls (dry)
1/4 cup vegan mayo, or more as needed
1/2 cup diced celery
1/4 cup diced sweet onion
1/2 cup chopped dill pickles
1 tablespoon yellow mustard
1/2 teaspoon granulated onion
Old Bay or Lawry’s seasoned salt, to taste
Fresh ground pepper
In a small bowl, mix together the boiling water and bouillon. Add the dry Soy Curls, tossing well. You will need to give the Soy Curls a stir periodically so that they completely rehydrate. This should take about 10 minutes or so.
In the bowl of a food processor with the metal blade, coarsely chop the Soy Curls and place them in a medium bowl. Add the mayo, celery, onion, pickles, mustard, and granulated onion, stirring well. If you like a finer mince on your salad, put the mixture back in the food processor and pulse until you get your desired texture.
Add Old Bay or seasoned salt and freshly ground pepper, and adjust seasonings to taste. Serve right away or refrigerate until ready to use.
If you don’t have a food processor, you can chop the Soy Curls by hand.