No products in the cart
The Ultimate “What Happened to Whole Foods’ Vegan Chik’n Salad?” Recipe
Print 
The “What Happened to Whole Foods’ Vegan Chik’n Salad?” Vegan (or not) Chicken Salad Recipe
Meaghan here with a vegetarian confession. Sometimes I crave chicken salad and I go to Whole Foods for their vegan chick’n salad. A few months ago I got the hankering, went up there and… it tasted all off to me. Did they change the recipe or maybe it was just my store having a bad day?
Anyway, yesterday was a fabulous day for us, but extremely exhausting. By 2pm I NEEDED A VEGAN CHIK’N SALAD.
I was car-less and didn’t feel like riding my bike a dozen miles to go get some “maybe ok” chick’n salad at Whole Foods (or accidentally spending as much money as I usually do there)…so I made my own and I have to say I’m very pleased!
Our new That’s Shallotta Flavor seasoning was PERFECT for this assignment. (Easily make this for carnivores by using real chicken and non vegan mayo)…
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: meat alternative
- Cuisine: American
Ingredients
Scale
- 2 cups cooked vegan chicken – we used Sweet Earth Foods’ Mindful Chik’n Plant-Based Strips (or use real cooked chicken if you prefer)
- 4 celery stalks, diced
- 1 cup @followyourheart Vegenaise – we like the soy-free one (or use mayo made with eggs if you prefer that)
- 1 Tablespoon Dijon mustard (Do you have any Grey Poupon?)
- 2 Tablespoons organic parsley
- 1 1/2 teaspoons of our That’s Shallotta Flavor Herb & Shallot Organic Seasoning
- 1 teaspoon organic celery seed
- Few splashes of lemon juice to taste
- Organic fresh-ground black Malabar pepper to taste
- Optional spinach or greens as a base
Instructions
Toss everything in a big bowl and mix.
Can eat right away, but gets even better after it sits in the fridge for a few hours.
