Vegan chicken salad sandwiches come together in a jiff in the food processor. Store-bought seitan makes this easy lunch both convenient and protein-packed.
The filling is rounded out with celery, onions, pickles, seasonings, and eggless mayonnaise.
Serve it on bread, buns, tortillas, in a lettuce leaf, or on top of a salad. Lunch is ready in 15 minutes!
While I love cooking, there are times when I need a break.
In those moments, I want something fast, convenient, and delicious.
And if it can lend itself well to easy leftovers later, all the better.
That’s when I turn to vegan chicken salad sandwiches.
The whole thing is ready to go in only 15 minutes.
And leftovers keep well for several days, which means I can have nearly instant meals in the days that follow.
Since I turn to salad sandwiches when time is a premium, I like to use store-bought seitan to simplify things.
But you can also use homemade seitan chicken if you have the time!
What is seitan?
Seitan is also called wheat meat or gluten.
It dates back to the sixth century when Buddhist monks were making mock duck in China.
These days, seitan is available in most grocery stores. You can find seitan in the form of sausages, deli slices, ribs, steaks, and more.
For this recipe, you’ll want chicken or turkey style seitan in cutlets or chunks.
I used Upton’s Naturals traditional seitan, which comes in an 8-ounce box. That’s exactly the amount you’ll need for the recipe.
If you’re using homemade seitan, about a cup of diced seitan will work here.
Step by step instructions
Put the following into a food processor:
- Chicken-style seitan chunks
- Diced dill pickles
- Sliced celery
- Diced onion
- Vegan mayonnaise (Vegenaise is my favorite)
- Stoneground mustard
- Seasonings: Dried thyme, dill, granulated onion, pepper
Process on low until it’s in small, even pieces.
Can I make this without a food processor?
Instead of breaking everything up in a food processor, get out your handy kitchen knife.
Chop the seitan, pickles, celery, and onion into small pieces.
Then put them in a bowl along with mayo, stoneground mustard, dried thyme, dill, granulated onion, and pepper.
Stir until everything is evenly incorporated.
Make it your own
You can easily make this vegan chicken salad your own by varying the ingredients.
- Add salt & crunch with chopped pistachios, almonds, or pumpkin seeds
- For a sweeter take, omit the diced dill pickles and add sliced grapes, raisins, or dried cherries
- If you prefer a creamier sandwich, add more mayo
- For more color, add a couple Tablespoons of shredded carrot
- For a milder onion flavor, use spring onions or chives instead of yellow or red onion
How to use it
Obviously, mock chicken salad is great on a sandwich.
Here are some other uses:
- Roll it into a tortilla along with a couple lettuce leaves
- Serve it in a hollowed tomato or romaine leaf
- Add a dollop to a green salad
- Stuff it in a pita with spinach, cucumber slices, and tomatoes
- Scoop it onto crackers as a snack
- Enjoy it right out of a bowl with a fork
What to serve with it
I usually serve it with a simple bag of potato chips.
But here are some other tasty side dishes that work well:
- Potato salad
- Roasted cabbage
- Broccolini with garlic & kale
- Vegan coleslaw
- Roasted cauliflower
- Buffalo grilled corn
- Oven baked french fries
- Air fryer kale chips (or oven baked)
Can it be made gluten-free?
Seitan is wheat-based. So if you can’t eat gluten, you’ll want to avoid that.
However, I have several other salad sandwich recipes you could make instead that are gluten-free.
Two of them use tofu as the base, and one uses chickpeas.
Vegan chicken salad sandwich
- 8 ounces seitan chicken in chunks
- 2 Tablespoons diced dill pickles
- 3 Tablespoons sliced celery
- 1 Tablespoon diced onion
- 2 Tablespoons vegan mayonnaise Plus extra for slathering on sandwiches
- ¼ teaspoon stoneground mustard
- Pinch dried thyme
- Pinch dried dill
- Pinch granulated onion
- Dash pepper
- 4 buns
- 4 leaves green leaf lettuce
- Put the seitan, diced dill pickles, sliced celery, diced onion, vegan mayonnaise, stoneground mustard, pinch of thyme, dill, granulated onion, and dash of pepper into food processor. Process on low, until everything is in small, equal-sized pieces. Stop once to scrape down the sides, so that everything is equally incorporated.
- Put a thin slathering of vegan mayonnaise onto the cut side of each sandwich bun. Scoop the seitan mixture into the buns, along with green leaf lettuce.