Dill Pickle Vegan "Chicken" Salad

5 from 7 votes

Vegan dill pickle chicken salad made with soy curls tossed with dill pickles, red onion, fresh dill, vegan mayo, relish and Dijon. It's incredible!

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Salad, Snack

Servings:

Calories: 353kcal

Author: Lauren Boehme

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.