vegan chicken salad sandwichWhen I was a kid, the only meat my mom would let us eat was chicken. She was never a huge fan of meat, and we grew up eating very little of it. I think it had to do with her growing up in Germany with relatives that survived the war. That meant nothing was wasted, everything was eaten, and for my mom, complaining wasn’t an option. She always had a soft spot for animals, and so as often as she could, she would choose the vegetarian options for us. Obviously this was 20 years a go or more, and “meatless” wasn’t really a thing, and as far as she was concerned, chicken was the lesser evil.

So, I have fond memories of eating chicken salad sandwiches growing up. It was one of the first meals I learned how to make for my sisters when I was babysitting and wanted to do something different than grilled cheese or spaghetti. It was also the meal my mom would go to Tim Hortons (a Canadian coffee shop) to get us for lunch if she didn’t have time or leftovers to pack us for lunch. I based this version of the sandwich on the one I used to have at Tim Hortons- but it’s a pretty traditional recipe. My two favourite vegan chicken strip brands to use are Tofurky, or Beyond Meat (not sponsored BTW). You can buy both of these at your well stocked large chain grocery store, or at the health food or healthy grocery store.

vegan chicken salad sandwichIn a medium mixing bowl combine onions, lemon juice, olive oil, black pepper and a pinch of salt. Add the vegan chicken and toss to coat. Marinate this for 15-30 mins to allow flavours to mix, or if you don’t have time- skip this step, it’s not 100% crucial. In another large mixing bowl combine vegan mayo, mustard, garlic powder, thyme, dill, parsley and chives. Place the dressing in fridge until ready vegan chicken has marinated. Then when they are, remove both mixtures from the fridge and add marinated chicken pieces and celery to the herbed mayo mixture, and mix to coat. You can use this in a sandwich with lettuce, tomato and cucumber on toasted bread or buns and wrap in eco-friendly sandwich wrap for a delicious school or work lunch. Or, spoon vegan chicken mixture onto a fresh garden salad for some added protein! I hope you enjoy this easy go-to lunch as much as I do!

5.0 from 3 reviews
Vegan Chicken Salad Sandwich
 
Prep time
Total time
 
A vegetarian twist on a classic. This vegan chicken salad sandwich is healthy and easily prepared in just a few minutes. The perfect vegan lunch for school or work or when you're in the mood for something quick and delicious.
Author:
Recipe type: lunch
Cuisine: vegan
Serves: 4 sandwiches
Ingredients
Salad:
Dressing:
Sandwich:
  • 4 sandwich buns, cut in half
  • 8 leaves boston lettuce
  • 1 tomato, sliced
  • 16 cucumber slices
Instructions
  1. In a medium mixing bowl combine onions, lemon juice, olive oil, black pepper and a pinch of salt.
  2. Add vegan chicken and toss to coat. Marinate for 15-30 mins to allow flavours to mix.
  3. In a large mixing bowl combine vegan mayo, mustard, garlic powder, thyme, dill, parsley and chives. Place in fridge until ready vegan chicken has marinated.
  4. Remove both mixtures from the fridge and add marinated chicken pieces and celery to the herbed mayo mixture, mix to coat.
  5. Place lettuce, tomato and cucumber onto each sandwich bun.
  6. Spoon vegan chicken mixture onto each dressed bun and Slice in half and serve, or wrap in eco-friendly sandwich wrap for a delicious school or work lunch.
vegan chicken salad sandwich

 

vegan chicken salad sandwich

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11 Comments

  • Hannah C. says:

    Hi! I have been craving a chicken salad sandwich for a long time, but never even thought to look up a Vegan recipe! I just made it today and it’s so good!! Thanks for the recipe!

  • Hannah.C says:

    By now I know I can trust when you say something is good it’s good. I love your wings. So this looks good too.

  • Megan says:

    They sell vegan “chicken” breasts at Wegmans that I’ve used for this both times I’ve made it and it’s turned out amazing each time. The first time when I went to look for chicken strips all the ones they had were flavored with something weird and I didn’t want that so I chose the chicken breasts and they work really well 🙂

  • Jolia says:

    Beautiful collection of salads (made me hungry)! They’re all perfect for summer! Congratulations on the release of your book – can’t wait for my copy to arrive!

  • Terri says:

    This came out good. I used Beyond Meat lightly seasoned chicken strips. I had to fry them with a little oil then chop the strips up. I put some in a small pita pocket and enjoyed it. This was my first time eating faux chicken and it’s the real deal. Thank you for the recipe!

  • Shaela says:

    Vegan ChickUN Salad Sandwich! Or better yet, Vegan Savory Tenders (Light Life Smart Tenders ground up, or chopped) Salad Sandwich. One can put fresh chopped spinach instead of lettuce, for more nutrition, and fresh peas, and broccoli buds mixed in.

  • Kimberly Henry says:

    Could you use crumbled tofu for this instead of using Tofurky?

    • EdgyVeg says:

      You can definitely give it a try! Let me know how it turns out if you do. The flavour should be relatively the same.

  • Priscilla says:

    This is going to sound stupid but do I️ cook the chicken before chopping and marinating ?

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