The end of August is hot outside in my new home of Las Vegas. Like crazy hot. Dare I say, it feels like the surface of the sun out there. So, some quick and cool lunches and dinners is where it’s at right now. This Dill Pickle Vegan “Chicken” Salad is truly what we all probably need now. As much as I want to will it to be fall, I still have about a month until it starts to get cool out. Putting this “chicken” salad on crackers or making a sandwich, or even a delicious wrap with it is the perfect end of summer meal. You can serve with fruit or chips on the side!
What You Need To Make This Dill Pickle Treat:
- Soy Curls: I use Butler’s Soy Curls.
- Dill Pickles: I get whole pickles, they are easier to dice.
- Red Onion: Adds a lovely crunch and onion flavor to the salad.
- Fresh Dill and Chives: Chopped and added to the salad.
- Vegan Mayonnaise: Helman’s Vegan Mayo is my favorite.
- Sweet Relish and Agave: To add a bit of sweetness to the salad.
- Dijon Mustard: I love adding Dijon to my mayo based salads.
- Vegan Crackers or Bread: You can make a “chicken” salad sandwich or just put it on crackers.
I’ll be honest here, I love dill pickle anything, so it’s possible I’m a little biased when it comes to this “chicken” salad. However, I honestly feel like this might be the best vegan chicken salad recipe I have ever had! It’s so good you may just want to eat all of it straight out of the bowl right after making it. And these ease in which this “chicken” salad recipe is made, will have you throwing it together constantly.
Why Should You Make This Yummy “Chicken” Salad?
- It takes, no time to throw together and is so easy.
- If you are a dill pickle lover, you will fall head over heels for this salad.
- You can serve it as a sandwich or with crackers for a quick healthy(ish) snack or meal.
- Soy curls. My gosh, soy curls! They are the best.
- Great for meal prepping lunch for the week!
Dill Pickle Vegan “Chicken” Salad
- 4 Ounces Soy curls, I used Butler's(soaked/drained according to pkg. directions.
- 2 Tablespoons Olive oil
- 1 1/2 teaspoons Vegan chicken seasoning, I used Trader Joe's chickenless seasoning
- 1 Cup Dill pickles, diced
- 1/2 a Red onion, diced
- 1 Tablespoon Fresh dill, chopped
- 1 Tablespoon Fresh chives, chopped
- 1/2 Cup Vegan mayo, I used Hellman's
- 1 teaspoon Dijon mustard
- 2 Tablespoons Sweet relish
- Pinch of Salt and pepper
- 1 teaspoon Agave syrup(optional)
- Crackers or bread for serving
- Once you have soaked and drained your soy curls, squeeze as much water out of them as possible, then put them on a cutting board and roughly chop them so you have small chunks instead of strips.
- Heat the olive oil on medium high in a large non-stick skillet. Add the soy curls and sauté, reducing heat as needed until they begin to brown. About 5 minutes.
- Sprinkle the vegan chicken seasoning over the soy curls and then toss to coat. Continue sautéing for another 3-5 minutes or until the soy curls are brown and crispy.
- Let the soy curls cool for a few minutes, you want them to be room temperature,
- While you cool the soy curls, in a large mixing bowl, add the dill pickles, red onion, dill, chives, mayo, mustard, relish, salt, pepper and agave.
- Stir to combine everything.
- Once the soy curls have cooled, add them to the mixing bowl. Then toss to combine everything. Taste and adjust seasonings.
- Serve immediately or chill and serve later with crackers or bread.