Chik’n Salad

Many of us remember the classic chicken salad that was a favorite sandwich filling. This is a perfect replacement featuring soy curls, vegan mayo, veggies and herbs. 

Prep time:  20 minutes

Cook time: 0 minutes

Serves: 4


  • 1 Mayo Starter Pack
  • 4 ounces Butler Soy Curls, about half a package (or 2 cups garbanzo beans, roughly smashed)
  • 7 ounces extra firm tofu, half of a standard 14-oz cake, drained
  • ½-1 tablespoon of water, depending on the texture you desire
  • 2 tablespoons fresh chopped dill
  • 2 teaspoons Dijon mustard
  • Salt & pepper to taste
Optional Add-Ins
  • 2 celery stalks, small diced
  • 3 green onions, sliced
  • ¼ cup chopped dill pickles (or dill pickle relish)
  • 1 cup red or green grapes, chopped


    1. Put the Soy Curls in a bowl and cover with warm water. Soak for 10 minutes or until fully rehydrated.
    2. Combine the Mayo Starter Pack, tofu, and water in a high-speed blender and mix until smooth and creamy. Set aside.
    3. After the soy curls are fully rehydrated, drain and squeeze out the excess water. Pulse the soy curls in a food processor until a finely chopped texture is achieved.
    4. Place the processed soy curls into a medium size mixing bowl and begin adding the mayo and your choice of optional add-ins. Mix until the ingredients are well combined.
    5. Serve immediately as a sandwich, wrap, or salad.
    6. Store in an airtight container in the refrigerator for up to 5 days. 


    • When storing dry soy curls, store them in the refrigerator or freezer to keep them fresh. Soy Curls are an all-natural product that do not contain any preservatives or additives. They also contain natural fats and will go rancid when stored in your pantry for long periods of time. 
    • You can substitute smashed chickpeas for the soy curls, but the soy curls will better replicate classic chicken salad.

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