Vegan Chicken Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan take on chicken salad using crumbled tofu mixed with almonds, celery, raisins, and a creamy dressing flavored with dill and turmeric. Protein-packed and great for sandwiches or wraps.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb extra firm tofu (drained and pressed)
- 1 cup finely chopped celery
- ½ cup finely chopped red onion
- ¼ cup silvered blanched almonds (chopped)
- ¼ cup raisins
- 6 Tablespoons vegan mayonnaise
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons maple syrup
- 2 teaspoons olive oil
- ½ teaspoon ground pepper
- ½ teaspoons sea salt
- ¼ teaspoon dill
- 1 pinch turmeric
- 2 Tablespoons fresh parsley (chopped)
- 2 Tablespoons fresh dill (chopped)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 170mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 376mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 170MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.