For me personally, I don’t like having to cook, start to finish, every single meal I make… especially since I cook for work. I just don’t have the time! So I love prepping things that I can easily whip up for lunch or dinner, and that can be used in a bunch of different ways! This Dill Chicken Salad is absolutely perfect for that. It’s creamy, crunchy, zingy, and super fresh from the dill- plus is really filling and satisfying.
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So let’s talk about the chicken part of this. The Beyond Meat Chicken Lightly Seasoned Chicken Strips or the Tofurky Slow Roasted Chick’n (Lightly Seasoned) are most ideal! I’ve made it with both, and prefer the Tofurky, but really any vegan chicken / seitan / tempeh you like will work! If your product is frozen, let it thaw COMPLETELY & cut into bite sized chunks. You can cook it slightly, then let cool completely if you wish as well. Alternatively, if you don’t want to use a meat substitute, you can use jackfruit cut into bite sized pieces / slightly shredded as well!
Add your chicken to a large mixing bowl, and chop up some celery & green onions (both the green & the white parts), and mince some fresh dill. Add that in with your chicken & mix well to combine. For the dressing, add your mayo, apple cider vinegar, dijon mustard, salt, & pepper- and mix well! I like to start out with less than recommended in the recipe of each of these first, and then add more until you reach your desired taste / consistency. I prefer mine to be a little heavy on the mayo, but others don’t- so just make sure you start with less, because you can always add more!
Once your salad is ready to go, pop that baby in the fridge for at least 15 minutes, but I recommend to make it the night before so it has a while to sit & chill. My favorite way to eat this is in sandwich form, on a vegan croissant with mixed greens & thinly sliced cucumber- but you can make any type of sandwich you like, eat it on a bed of mixed greens, use it as a dip for some crackers / chips, or straight up eat it out of the tub with a fork. It’s super versatile, so delicious, and makes your lunch or dinner easy and quick to whip up! It also will last in the fridge for about 4-5 days (if you can make it last that long, haha).
As always, I love seeing your recreations of my dishes, so make sure to tag me in photos on Instagram @plvntfood or #plvntfood so I can like & share them! Love y’all with all of my cold heart.
This recipe is a super minimal effort meal, with maximum flavor results. I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!
Dill Chicken Salad
This creamy & bright dill chicken salad is perfect for lunch on a croissant, a bed of mixed greens, or just as a dip with crackers or chips! Plus it’s completely plant based, so you can eat this guilt free!
Dill Chicken Salad
- 1 1/2-2 pounds vegan chicken *I used beyond meat
- 1/2 cup diced celery
- 1-1 1/2 cups vegan mayo
- 1/4 cup minced fresh dill
- 1/4 cup green onions, chopped
- 1 tbsp dijon mustard
- 1 tsp apple cider vinegar
- salt / pepper to taste
- bread / croissant
- mixed greens
- sliced cucumbers
If your vegan chicken is frozen, thaw it out completely. Chop into bite sized chunks, and add to a large mixing bowl.
Add your celery, dill, and green onion- then mix.
Add your mayo, vinegar, mustard, salt, and pepper- mix again. Start by adding less of each of these at first and adjust as you mix.
Chill in fridge for at least 15 minutes, but it’s recommended over night.
Serve on toasted bread / on a croissant, with mixed greens and sliced cucumbers if desired.