Waldorf Chick’n Salad

Waldorf salad just sounds so regal, am I right? Why let the omnivores have all of the prestige? This vegan chick’n Waldorf salad is bursting with flavors and textures and is the perfect lunch or dinner.

My inspo for this recipe is a salad that my aunt would make to accompany dinner. That salad taught me how exciting salad can be with the right mix of ingredients. Crisp apples, toasted walnuts, and dried cranberries create a sweet and savory combo that really elevates your normal chicken salad.

This Waldorf Chick’n salad can be served on a bed of leafy greens, as the filling to lettuce wraps, or as a delicious sandwich! Feel free to customize and experiment with the ingredients, maybe try subbing pear for apple or pecans in place of walnuts.

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Waldorf Chick’n Salad

• 1 tablespoon olive oil

• 7 oz package of vegan chicken (I used Like Meat)

• 1 celery stalk, diced

• 1/2 apple, small diced

• 1 1/2 tablespoons fresh parsley, minced (or substitute 1 teaspoon of dried parsley)

• 1/4 cup toasted walnuts, chopped

• 1 tablespoon plain unsweetened vegan yogurt (I used Forager)

• 2 tablespoons vegan mayo

• 2 teaspoons lemon juice

• 1/2 teaspoon black pepper

• 1/2 teaspoon salt

• 1/4 cup dried cranberries

Cook vegan chicken in oil and allow to cool in a bowl. Add all ingredients together and mix well. Taste and adjust seasoning if needed.

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