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Vegan Curried Chick’n Salad

Curried Vegan Chicken Salad

This Vegan Curried Chick’n Salad is a versatile choice for tasty, easy meals.

Our Vegan Curried Chick’n Salad, made with cannellini beans (aka “white kidney beans”), will take your sandwich, or your salad, to a new level–giving you a delicious and cruelty-free way to elevate your lunch. This salad combines the rich tang of curry with sweet raisins, crunchy walnuts and celery, and the smooth texture of white beans. 

What Do We Make For Lunch Today?

Whether you’re packing lunch for a workday, for family lunches, or even a beach day this is a question that you want an easy answer for. Even better is a solution that’s yummy and can be made in a big batch beforehand. 

Anyone who has packed lunches, vegan or not, knows it becomes a challenge to come up with ideas that are delicious and portable. During the years my kids were in school, making lunch was the challenge and question we faced every evening (or morning!). There were only so many options and, I confess, we made many peanut butter and jelly sandwiches. (I also confess that we still love P,B, and J)

Vegan Chick’n Salad is for Adults at Work, Too

I work in a hospital and. let me tell you, hospital cafeterias are not vegan friendly—and don’t get me started on how unhealthy hospital food can be! That means I am always packing meals and looking for something portable and quick to eat. Because, while I have access to a microwave, I love having hand food like a sandwich that I can eat almost anywhere. After all, Nurses don’t always get to sit down, so on a busy day, having a wholesome and satisfying option is essential. That’s true for everyone – kids going to school, parents heading to work, or college students on the run. 

Simple Meals Make Healthy Eating Easier

Now we are a busy household of working adults, not always on the same schedule. Having readily available quick meal options is essential to affordable healthy eating. After all, it’s vegan living in the real world, with all the challenges and pleasures that come with it.

Whipping up the delicious sauce
All the ingredients, ready to combine

Vegan Curried Chick’n Salad Goes Everywhere

We love that this salad is the sort of thing that can be a casual fast meal or something a little fancy. This Curried Chick’n Salad has gone into simple wraps for a day at the beach, delicious sandwiches with greens and pickles, and also topped a lovely bed of organic greens with white wine on the side. Try making your own batch and see where you can take it!

OF COURSE, this Curried Chick’n Salad is delish in a sandwich!

Thanks so much for coming to Full of Beans and reading this post. We’d love to hear from you so please consider leaving a comment below (particularly if you have tried this recipe). While you’re here please check out some of our other tasty vegan recipes like Better Than Tuna, Lasagna, and General Tso’s Tofu. Plus we have a series of Lifestyle posts that we’re sure you’d be interested in! 

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Vegan Curried Chick’n Salad

  • Author: Georgia @ fullofbeans.us
  • Diet: Vegan

Description

Our Vegan Curried Chick’n Salad, made with cannellini beans (aka “white kidney beans”), will take your sandwich, or your salad, to a new level–giving you a delicious and cruelty-free way to elevate your lunch. This salad combines the rich tang of curry with sweet raisins, crunchy walnuts and celery, and the smooth texture of white beans.


Ingredients

Scale

The Dressing

  • 1 Tbs curry (good quality)
  • 1/2 c Just Mayo or other dairy-free mayo
  • 23 T agave syrup
  • a few grinds black pepper

The Rest

  • 1/4 red onion, finely diced
  • 2 celery stalks, finely diced
  • 5 cups cannellini beans (aka “white kidney beans”)
  • 1/2 tsp salt (using beans from dry)
  • 1/2 c coarsely chopped walnuts or cashews
  • 1/2 c raisins

Instructions

  1. Whisk together the dressing ingredients and set aside
  2. combine the beans, onions, celery, nuts, and raisins—gently mashing about 2/3 of the beans in the process
  3. add the dressing and gently mix in evenly
  4. chill for about an hour, allowing flavors to meld
  5. serve on a bed of greens, with crackers, or in a sandwich or wrap

Notes

  • Curry varies tremendously. We have a fairly mild, mellow curry and the amount reflects this. Adjust for your taste and the curry that you are using
  • When using beans from dry stock we find that more salt is necessary. Start with half the added salt if you are using beans from cans.

Keywords: lunch, vegan chicken salad, chick'n salad, vegan lunch recipe, easy vegan recipe

Georgia

Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).

This Post Has 4 Comments

  1. May I ask what brand curry you used? I’m clueless on what to use for a “mild” curry and don’t want to waste my ingredients by picking a bad choice. Thanks!

    1. Hi Tricia,
      That’s a good question since curries vary widely, from very mild to hot and spicy. We get our’s at either a co-op, asian grocery, or other “ethnic” market. You should try to start at a place where you could ask about the heat/flavor of the curries available. In the end, though, you will need to experiment to find the one(s) that you like most.
      ~ Greg and Georgia

  2. I have made a chickpea chicken salad, but never with canellini beans and especially never with curry! I love the flavor boost and the sweet/savory add-ins, this + crackers sounds like a delicious meal to me 🙂

    1. Thanks Natalie! That sounds just right! 😄 It’s pretty good just straight from the bowl, too.

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