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Mock Chicken Salad

wellonwheels's picture
Easy to make and delicious to eat, you'll be surprised at how close this tastes to the real thing. This is one of the easiest vegan recipes for a simple light lunch or picnic potluck. It can be made in a hurry, and leftovers only get better as they sit in the fridge.
  Tempeh 8 Ounce, cut into cubes
  Veganaise 1⁄2 Cup (8 tbs)
  Stalk celery 1 , chopped
  Carrot 1 , peeled and finely diced
  Dill pickle 1 , minced
  Dijon mustard 2 Tablespoon
  Garlic powder 1⁄4 Teaspoon
  Sea salt 1⁄4 Teaspoon
  Apple cider vinegar 1 Dash

The most critical step that must not be overlooked is to boil the tempeh before crumbling it into your salad. This plumps up the block of soy curd, softens the texture, releases the flavor and, once squeezed dry, also allows for the absorption of flavors.

In a medium sauce pot, bring water to a boil then boil tempeh cubes for 5 minutes. Drain in a colander and rinse with water until cool to the touch. Squeeze tempeh cubes thoroughly to remove water, then crumble into a large mixing bowl and combine with chopped celery, carrot and pickle.

Stir in remaining ingredients, mixing lightly but thoroughly. Season with sea salt and vinegar at the end to really perk up the taste. Serve in a sandwich or mounded on a bed of lettuce.

I hope you will make it one of your family favorites for years to come.

Recipe Summary

Difficulty Level: 
Main Dish
Vegan, Vegetarian
Everyday, Party, Healthy, Quick
Preparation Time: 
20 Minutes
I spent the day at my parents' house for a Memorial Day picnic. Some years we get together and my mom overdoes it by turning the holiday into a summery version of Thanksgiving, which is nice, but I leave feeling as if I can't eat for another week. This year it was more casual with straightforward picnic fare, some of which was vegan (perfect!). There were the usual hamburgers, grilled chicken and kielbasa with sauerkraut for the omnivores, and for me there was salad with a delicious tahini dressing my mom successfully concocted (tahini, lemon juice, agave syrup, olive oil, sea salt), potato salad made with Vegenaise, and mock chicken salad. These last two are creations of mine that I can safely bring to nearly any picnic if I want to achieve the illusion of normalcy. Regular people eat them. You'd never know the difference with the potato salad. And most people are pleasantly surprised by the tempeh "mystery meat."
Memorial Day Mock Chicken Salad

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Nutrition Rank

Nutrition Facts

Serving size

Calories 352 Calories from Fat 198

% Daily Value*

Total Fat 23 g35.3%

Saturated Fat 3.6 g18.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 446.5 mg18.6%

Total Carbohydrates 16 g5.4%

Dietary Fiber 1.9 g7.7%

Sugars 2.1 g

Protein 23 g45.6%

Vitamin A 104.2% Vitamin C 4.4%

Calcium 15% Iron 18.1%

*Based on a 2000 Calorie diet


Mock Chicken Salad Recipe, Memorial Day Mock Chicken Salad