Soy Curl Chicken Salad

Soy Curl Chicken Salad

This is a knock-your-socks-off salad featuring Soy Curls, vegan mayonnaise, veggies, and herbs. Soy Curls have a meaty, chewy texture that will fool your most avid meat-eating friends. Serve on bread or rolls with your favorite toppings—we like lettuce, sprouts, sliced tomato, cucumber, and red onion.

Health Benefits –  soy free, nut free, gluten free

Prep: 20 Minutes | Servings: 4


4 ounces Butler Soy Curls
¾ –1 cup plant-based mayonnaise
2 tsp lemon juice
2 celery stalks, small diced
1 carrot, shredded
3 green onions, sliced
¼ cup chopped dill pickles or dill pickle relish
1 cup seedless red or green grapes, chopped
2 Tbsp chopped fresh dill
2 tsp Dijon mustard
½ tsp sea salt or to taste
¼ tsp black pepper


  1. Put the Soy Curls in a bowl and cover with warm water. Soak for 10 minutes or until fully rehydrated. Drain and squeeze out the excess water. Pulse the Soy Curls in a food processor until a fine texture is achieved.
  2. In a medium bowl, combine the Soy Curls, mayonnaise, lemon juice, celery, carrot, green onions, pickles, grapes, dill, mustard, salt, and pepper. Mix until the ingredients are well combined. Serve immediately as a sandwich, wrap, or salad. Store in an airtight container in the refrigerator for up to 5 days.

Cooking Tips

  1. Store Soy Curls in the refrigerator or freezer to keep them fresh. Soy Curls are an all-natural product that does not contain any preservatives or additives. They also have natural fats and will go rancid if stored in your pantry for long periods.
  2. You can substitute smashed chickpeas for the soy curls.

Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies

Gluten Free, Mains

Created on 01 May, 2024.