Recipes » Main Dish » Soy Curl Chicken Salad
T. Colin Campbell Center for Nutrition Studies

Many of us remember the classic chicken salad as a favorite sandwich filling. We’ve got the perfect replacement recipe: a knock-your-socks-off salad featuring Soy Curls, vegan mayonnaise, veggies, and herbs. Soy Curls have a meaty, chewy texture that will fool your most avid meat-eating friends. Serve on bread or rolls with your favorite toppings—we like lettuce, sprouts, sliced tomato, cucumber, and red onion.

Reprinted from PlantPure Comfort Food (BenBella Books, 2022).


  • 4 ounces Butler Soy Curls
  • ¾ –1 cup plant-based mayonnaise
  • 2 tsp lemon juice
  • 2 celery stalks, small diced
  • 1 carrot, shredded
  • 3 green onions, sliced
  • ¼ cup chopped dill pickles or dill pickle relish
  • 1 cup seedless red or green grapes, chopped
  • 2 Tbsp chopped fresh dill
  • 2 tsp Dijon mustard
  • ½ tsp sea salt or to taste
  • ¼ tsp black pepper


  • 1. Put the Soy Curls in a bowl and cover with warm water. Soak for 10 minutes or until fully rehydrated. Drain and squeeze out the excess water. Pulse the Soy Curls in a food processor until a fine texture is achieved.
  • 2. In a medium bowl, combine the Soy Curls, mayonnaise, lemon juice, celery, carrot, green onions, pickles, grapes, dill, mustard, salt, and pepper. Mix until the ingredients are well combined. Serve immediately as a sandwich, wrap, or salad. Store in an airtight container in the refrigerator for up to 5 days.

Cooking Tips

  • 1. Store Soy Curls in the refrigerator or freezer to keep them fresh. Soy Curls are an all-natural product that does not contain any preservatives or additives. They also have natural fats and will go rancid if stored in your pantry for long periods.
  • 2. You can substitute smashed chickpeas for the soy curls.

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