Do you have a go-to sandwich that you make a lot, especially during picnic season? I do too, and this is my go-to salad filling. It’s wonderfully flexible, easy to make, easily adaptable, full of healthy protein, gluten-free (and vegan) and super delicious!

I’ve been making some form of this salad since I first discovered Soy Curls (maybe 12 years or so ago, all thanks to Bryanna Clark Grogan!). They are actually a local product here in Oregon, so that makes this salad even more special in my book. But I realized that I haven’t shared this recipe before, or at least not my latest incarnation of it.

Although this salad is pretty perfect as is, you can tweak the flavorings more to your liking or depending on what you have on hand, such as skipping the pickle or swapping it for pickle relish, adding chopped pickled jalapeños, using a different variety of mustard, adding a pinch of poultry seasoning, or even stirring in some chopped carrot. It would also be lovely without the pickles and mustard, with some curry powder, chopped toasted almonds, and golden raisins (or red grapes) stirred in. You get the picture.

If you can’t find the Better Than Bouillon No Chicken Base locally, you can find it Amazon. You can also find Old Bay seasoning on Amazon too. Feel free to double the recipe for a crowd, or even make it a day ahead (or soak the Soy Curls ahead of time, and refrigerate until ready to use). So many options!

This may just become your new favorite sandwich. I can’t wait to hear what you think!

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Chicken-Style Soy Curl Salad
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A Photo Of Chicken-Style Soy Curl Salad | Julie + Kittee
Servings
2 cups
Ingredients
Ingredients
A Photo Of Chicken-Style Soy Curl Salad | Julie + Kittee
Servings
2 cups
Instructions
  1. In a small bowl, mix together the boiling water and bouillon. Add the dry Soy Curls, tossing well. You will need to give the Soy Curls a stir periodically so that they completely rehydrate. This should take about 10 minutes or so.
  2. In the bowl of a food processor with the metal blade, coarsely chop the Soy Curls and place them in a medium bowl. Add the mayo, celery, onion, pickles, mustard, and granulated onion, stirring well. If you like a finer mince on your salad, put the mixture back in the food processor and pulse until you get your desired texture.
  3. Add Old Bay or seasoned salt and freshly ground pepper, and adjust seasonings to taste. Serve right away or refrigerate until ready to use.
Recipe Notes

If you don't have a food processor, you can chop the Soy Curls by hand.

We hope you love this recipe! If you make any of our stuff, please share and tag us so we can see! #julieandkittee.

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xo Julie & Kittee

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