Chicken salad is a weird concept isn't it? It's chicken paste, basically. So you can imagine I always thought it was super unappealing, but found myself enjoying it if it was mock chicken salad. My first introduction to the concept was at Earth Fare. I'd grab a little half pint every time I went and they had it in stock. Then they closed! But now they are back! And their deli chef went to Rosewood Market and made a pretty much exact replica of the vegan deli style mock chicken salad there too.
I tried on and off through the years to make a version of it that I liked at home, using Gardein chick'n scallopini, but it just never had the right texture. I tried everything — food processing it, using a potato masher, cutting it into teeny pieces, but nothing worked. I had read somewhere a while ago that Earth Fare used Quorn chick'n cutlets to make their mock chicken salad, but I never really saw Quorn anywhere so I didn't bother. It's weird, idk why I didn't just look for Quorn when I was at Earth Fare or Rosewood Market because duh, they'd have it if they used it too, right? Well, I saw Quorn at 14 Carrot Whole Foods and snagged a bag. FINALLY.
So I made some mock chicken salad that I swear stacks up to the versions at Earth Fare, and Rosewood Market, and especially the less-good one at Whole Foods. The only reason I need an at-home version is because Patrick loves the stuff and could easily scarf down a half pint before I've finished unloading the groceries.
Vegan Deli Style Mock Chicken Salad
Equipment
- Food processor
Ingredients
- 1 package Quorn meatless filets
- ⅓ cup onion diced
- 2 stalks celery diced
- ½ tablespoon chives chopped
- 4 tablespoons Veganaise
- 1 ½ teaspoons Trader Joe's chickenless seasoning (or other poultry style seasoning)
- black pepper to taste
Instructions
- Spray a saute pan with nonstick oil and heat over medium heat.
- Once hot, add the four Quorn filets and cook for 6 minutes.
- Flip the filets and cook for 3-4 more minutes. Remove from heat and set aside.
- Cut the filets into strips, lengthwise. Add 3 of the filets to the food processor, and half of the other 1. Set aside the other half, or add it if you don't want a light chunky texture in your chicken salad. Finely chop the remaining half of the filet.
- Pulse the food processor a few times to get the chicken pieces broken into smaller pieces but not completely pulverized.
- Add the celery, onion, and chives and pulse a few more times. it should be breaking into a chicken salad-resembling texture that kind of looks like cooked couscous.
- Remove from the food processor into a large bowl and add the seasonings and Veganaise. Use a spaula to mix thoroughly. Add in the chopped filet if you're doing that.
- Season to taste, and add veganaise as desired for a smoother chicken salad.
- Let the flavors mingle in the fridge for at least 2 hours. Serve on a sandwich, with crackers, or eat with a spoon!
Ways to Eat Chicken Salad
Given that I've never been much of a chicken salad person, I had to look up how normal people eat it. Looks like on a croissant sandwich is a popular option, as is wrapped in a lettuce cup, and with crackers are the three most popular ways to eat chicken salad. Vegan chicken salad shouldn't be any different, right?
I had it with crackers for a snack one afternoon, then the next day I got croissants and had a real chicken salad sandwich with lettuce on the lengthwise split croissant. Man, that was such a delightful and light lunch, with a side of chips and a Topo Chico! Now I know why people love it for lunch at cafes. So good — get yourself some croissants and give it a shot!
About the Veganaise
Can you substitute regular mayonnaise if you aren't vegan? SURE CAN! I suggest using a flavorful mayo, such as Duke's, the mayonnaise of the South.
But if you're willing to try new things and have a well-stocked health food store nearby, give the Veganaise a try. It's also good for those who are allergic to eggs.
Find more information and recipes for meat alternatives.
