Running on Real Food · by Deryn Macey★ 5.0 (2)
Vegan Chicken Salad
NUTRITION · PER SERVING10M COOK
CAL 18%·PRO 32%
CARBS 13G15% OF CAL
4G FIBER2G OTHER7G TOTAL SUGAR
FAT 28G71% OF CAL
3G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based take on classic chicken salad, using tempeh with walnuts, celery, cranberries, and tarragon-mustard dressing. Quick, easy, and satisfying.
mainamericansaladbeansdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons lemon juice (30 ml)
- 1 tablespoon whole grain mustard (15 g)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon poultry seasoning (optional)
- 2 tablespoons minced fresh tarragon leaves
- 1 lb tempeh, chopped into small cubes or crumbled (453 g )
- ⅓ cup pecan or walnut pieces (or slivered almonds (50 g))
- ½ cup chopped celery (50 g)
- ⅓ cup dried cranberries (40 g)
- ¼ cup finely chopped yellow (white or red onion (25 g))
- ½ cup vegan mayonnaise (or more to preference (115 g))
At a glance
PER SERVING · TIME 10M
CAL 18%·PRO 32%
CARBS 13G15% OF CAL
4G FIBER2G OTHER7G TOTAL SUGAR
FAT 28G71% OF CAL
3G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 495mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 376mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 495MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.