Vegan Chicken Salad
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Last Updated on May 29, 2023 by Heather Reseck
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Soy Curls may become your new best plant-based friend.
What are Soy Curls?
Butler Soy Curls are a versatile, naturally gluten-free, minimally processed meat substitute. These strips of soy protein contain only one ingredient: whole non-GMO soybeans. Well, two ingredients, if you count the water for cooking.
Soy Curls are made from whole soybeans that have been slowly cooked, extruded into strands, and dehydrated at a low temperature.
Similar to textured soy protein but better. No soy protein isolate. No hexane. (See my post called What’s the Truth About Soy?) No defatted soy flour—just the whole bean and nothing but the bean.
Similar to vegan “chicken” strips but better. No long string of twenty-one ingredients which makes you ask: what is that? how do I pronounce that?
Tastes Like…
When rehydrated they have a meat-like texture. (That’s what I am told. As a life-long vegetarian/vegan, I can’t speak from personal experience.)
Soy Curls’ ability to absorb flavor makes them a versatile meat substitute. Their mild flavor means you can take them in any direction you want. Chicken-style. Beef-style. Fajitas. Teriyaki. Barbecue. Stir-Fry. Make-it-your-way style. And don’t forget backpacking.
Where to Buy Soy Curls
Butler Soy Curls are available directly from Butler Foods, or from Amazon, or Azure Standard.
How to Store Soy Curls
Because Soy Curls are made from whole soybeans and do not contain any preservatives, store them in the refrigerator or freezer to keep them fresh. I like to buy them in bulk and divide them into zip-top freezer bags that each contain 4 ounces. That way they are recipe-ready.
Tips for Making Vegan Chicken Salad
Measure the Soy Curls
- I don’t usually use a liquid measure for measuring dry ingredients. Because of their elongated shape, Soy Curls don’t fit neatly into a dry measuring cup. It’s most accurate to weigh them or to use half of a bag. The photo shows what 4 ounces look like–in case you don’t have a kitchen scale. Four ounces is a heaping two cups or about 2¼ cups.
Rehydrate the Soy Curls
- Most recipes call for rehydrating Soy Curls in plain water. I like to rehydrate them in a flavorful broth for 10 minutes. Then I simmer them until all the liquid is absorbed. That way, no flavoring is lost.
- For vegan chicken-style salad, I like to use homemade vegan chicken-style seasoning. Or you could use McKay’s Vegan Chicken-Style Seasoning.
Use unripe, immature, green jackfruit
- Young canned jackfruit will be packed in water or brine. It is available at Asian stores, Trader Joe’s, Amazon, and some natural food stores. Do not buy ripe jackfruit in syrup.
- When shredded, jackfruit has a texture similar to shredded chicken, which adds more texture to this vegan chicken salad.
Squeeze Excess Moisture Out of the Jackfruit
- After draining and rinsing the green jackfruit, squeeze the excess water out with your hands like a sponge.
Leave Some Texture When Chopping
- Don’t chop the Soy Curls and jackfruit too fine. Leave some texture.
Add More Texture and Flavor
- Add texture with chopped celery. Add flavor with chopped chives or green onions, fresh parsley, vegan mayonnaise, and lemon juice.
If Time Allows, Refrigerate Before Serving
- If time allows, refrigerate for 1 hour or longer before serving to allow the flavors to meld. Serve on a bed of lettuce, as a wrap with butter lettuce, in a gluten-free wrap, or with gluten-free crackers or whole-grain pocket or sandwich bread.
Experiment with Variations
- Look at the end of the recipe for variations, including a soy-free version that uses chickpeas instead of Soy Curls.
- Add your own twist to the recipe.
Meal Prep Tips
- Season extra Soy Curls and refrigerate them to use later in the week for stir-frying or fajitas.
- Freeze seasoned Soy Curls so they are ready to be added to your favorite recipe.
To Learn more about Soy
Read my post What’s the Truth About Soy?
Vegan Chicken Salad
Ingredients
- 4 ounces Soy Curls about 2 heaping cups
- 1¼ cups water
- 1 tablespoon chicken-style seasoning
- ¼ teaspoon salt
- 1 20-ounce can green jackfruit, drained and rinsed
- ½ cup vegan mayonnaise
- 1 celery rib minced
- 2 green onions chopped or ¼ cup chopped chives
- 2 teaspoons lemon juice
- 1 tablespoon minced fresh parsley
Instructions
- Place Soy Curls in a 3-quart saucepan.
- Stir in water, chicken-style seasoning, and salt. Let stand for 10 minutes, stirring occasionally.
- Bring to a boil over medium heat. Reduce heat and simmer, stirring frerquently, until all the liquid is absorbed. Press Soy Curls with the back of a spoon as needed to press out liquid.
- Transfer to a plate to cool, about 10 minutes.
- Meanwhile, use your hands to squeeze excess liquid out of jackfruit (like squeezing a sponge).
- Add jackfruit to a food processor.
- Add Soy Curls. Pulse until coarsely chopped. Don’t over-process.
- Transfer to a medium bowl.
- Stir in mayonnaise, celery, onion, parsley, and lemon juice until thoroughly mixed.
- If time allows, refrigerate for 30-60 minutes to allow flavors to meld.
- Serve on a bed of lettuce or as a sandwich filling.
- Refrigerate for up to 1 week.
Notes
- Vegan Chicken Salad with Pecans: Add ½ cup chopped toasted pecans.
- Vegan Chicken Salad with Almonds: Add ½ cup toasted sliced almonds.
- Vegan Chicken Salad with Tarragon: Add 2 tablespoons chopped fresh tarragon.
- Vegan Chicken Salad with Jackfruit and Chickpeas: Substitute 1 (15-ounce) can drained and rinsed chickpeas (garbanzos) for the Soy Curls. Omit the water and 1 tablespoon chicken-style seasoning. Reduce the chicken-style seasoning to 1-2 teaspoons, to taste. [soy-free]
- Vegan Chicken Salad with Chickpeas: Substitute chickpeas for jackfruit.
- Vegan Chick(pea) Salad: Substitute 2 (15-ounce) cans drained, rinsed, and mashed chickpeas (garbanzos) for the Soy Curls and the jackfruit. Reduce the chicken-style seasoning to 1-2 teaspoons, to taste. [soy-free]
- Waldorf Vegan Chicken Salad: Add 1 cored, diced red apple, and 1/3 cup chopped toasted walnuts.
- Curried Vegan Chicken Salad: Add 1/3 cup golden raisins and 2 teaspoons curry powder. Substitute cilantro for parsley.
- If you don’t have a food processor, chop the Soy Curls with a knife. Use a grater or knife for the jackfruit.
- Serve with butter lettuce, on a bed of lettuce, with gluten-free crackers, whole-grain, pocket or sandwich bread.
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