Creamy Vegan Chik’n Salad with Fresh Dill

We always make creamy meat-free salads, involving tempeh or tofu.

vegan chicken salad

It is one of our favorite salad dishes: it’s easy, creamy and comfort food, and a great filling for sandwiches, burritos, and on top of salads. This time, we made a Vegan Chik’n Salad with Fresh Dill using Beyond Meat Chicken-Free Strips, which is also easy to make in less than 30 minutes.

We preferred the Lightly Seasoned or Southwestern chicken-free strips for the recipe.


  • 8-ounce (2/3 of the package) Beyond Meat Lightly Seasoned or Southwestern, shredded and pulled apart
  • 1 medium carrot, julienned, in half
  • 1 teaspoon Old Bay Seasoning
  • 2 celery ribs, diced in small pieces
  • 1 pickle diced
  • ¼ red onion, finely minced
  • ½ cup vegan mayo Follow Your Heart Original Dairy Free Vegenaise
  • ½ tablespoon yellow mustard
  • 2 teaspoons nutritional yeast
  • ⅛ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon garlic powder
  • two dill sprigs or heads and extra for garnish
  • 1½ tablespoons chives diced (optional)


Prepare your Beyond Meat chicken-free strips and pull them apart, layer by layer. Mix all the ingredients in a large bowl. Add the chicken-free strips to the mixture. Combine. Leave it in the fridge for 2-3 hours prior serving.


This serving is great for a couple (makes about 4-6 standard sandwiches), including on dark rye or pumpernickel bread.

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