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Home » Recipes » Lunch

Vegan Avocado "Chicken" Salad Recipe

vegan avocado chicken salad
by Aly Michell Dated: December 31, 2019 Last Modified: August 28, 2023 18 Comments
197 shares
(This post may have affiliate links. Please see my disclosure.)
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Jump to:
  • What Kind Of Salad Dressing To Use
  • How To Chill Salad 
  • Other Ways To Use Vegan Chicken Salad 
  • How To Tell If Avocados Are Ripe 
  • Why Freeze Tofu 
  • Vegan Avocado "Chicken" Salad Recipe

If I am going to have a salad, it has to be worth eating. Meaning, there should be more than just a bed of wilted greens. 

In my opinion, here are a few elements to the perfect, balanced salad: 

  • Variety of textures 
  • A balance of fats, carbs, and proteins 
  • Fresh ingredients 
  • An assortment of vegetables 

In this recipe, I am combining my infamously tender and tasty tofu “chicken” recipe with fresh, plant-based ingredients. For this sort of thing, I love to keep a container of previously cooked tofu to throw in a salad like this one, burrito, rice dish, or soup. 

Creating tofu that tastes like chicken might sound like a complicated task, but only requires two main ingredients: tofu and 1 piece of Not-Chick’n cubes. 

Once you do it a couple of times, it’s seriously as easy as boiling water. Except, it tastes better. 😉 

Okay, so let’s chat a bit about this salad recipe. If you’re not into cilantro, parsley will work just as nicely. Additionally, you can switch out the lemon juice for lime juice. Tweaks are allowed, depending on what you have on hand. 

For the corn, I used frozen. However, I recommend fusing resh corn for extra crispiness and a bold, sweet flavor. 

What Kind Of Salad Dressing To Use

Homemade garlic salad dressing in a small container

Any creamy salad dressing works well. I like to make a garlicky homemade salad dressing for salads like these, however, feel free to use any kind of plant-based dressing you prefer.


To read the full recipe notes, check out How To Make Tofu Taste Like Chicken. 



How To Chill Salad 

To store your salad, place in a bowl and tightly seal with plastic wrap. Or, store it in a tightly closed container. 

Other Ways To Use Vegan Chicken Salad 

If a vegan chicken salad sounds great but needs a little oomph, there are other ways to have it. Some ideas include: 

  • A sandwich 
  • Burrito 
  • Pitas 
  • As a dip with chips 
  • Lettuce wrap 

How To Tell If Avocados Are Ripe 

Feeling an avocado is the best way to get a sense of whether an avocado is ripe enough or not. What you want to do is softly pinch the top of the fruit. A perfectly ripe avocado will be able to yield to some pressure, yet still, be a bit firm.

If the avocado is still hard, it’s not ripe yet. If it’s too soft, it’s overly ripe. Once you get it to the perfect ripeness, it should be used that day or the next.

Or, store the avocado in the refrigerator and it should be kept ripe for an additional few days. 

Why Freeze Tofu 

Tofu Chicken chunks on a white platter
Tofu Chicken

There are a few reasons why I freeze tofu before turning it into “chicken.” This helps firm up the texture and it opens up the tofu so it becomes more spongelike - making it easier for it to absorb marinades. 

Learn more about using frozen tofu with 7 Things To Know About Frozen Tofu.


Cookware Used In This Recipe

vegan avocado chicken salad

Vegan Avocado "Chicken" Salad Recipe

Aly Michell
Loaded avocado "chicken" salad made with tofu, red onions, and corn. The perfect summer side dish that's packed with protein, healthy, plant-based fats, and nutrients.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Salad
Cuisine American
Servings 1
Calories 1086 kcal

Ingredients
  

Vegan "Chicken"

  • frozen tofu
  • 6 tablespoons hot water It can be micorwavesd for a minute or so
  • 1 cube Not-Chick’n Cubes
  • Oil

Salad

  • Cooked vegan "chicken"
  • 2 small ripe Hass avocados
  • ½ cup corn defrosted, fresh, or cooked
  • ¼ cup red onion chopped
  • 2 tablespoons lemon juice
  • Salt
  • Pepper

Instructions
 

Vegan "Chicken"

  • Remove frozen tofu block from the packaging. To quickly defrost, microwave block for 10-12 minutes, or until thawed.
  • Press excess water from tofu. Cut into 1-inch thick planks, and pat-dry each plank. Mix together water and Not-Chick’n Cubes until cube has dissolved.
  • Add oil to a pan over high heat. Add the tofu and cook for 5 minutes. Then, pour in the Mix together water and Not-Chick’n broth. Cook for another 10 minutes, or until golden. Set aside to cool.

Salad

  • In a large bowl, add the tofu, avocado, corn red onion, and cilantro. Add a squeeze of lemon juice, salt, and pepper to taste. Gently toss until ingredients are well-combined.  
  • Add your favorite creamy salad dressing, or make a homemade garlic salad dressing.

Notes

  1. If you prefer not to use cilantro, use parsley instead. 
  2. You can switch out the lemon for lime if that is what you prefer. 
  3. I used two small Hass avocado. This means you can also just use one large avocado. 
  4. This recipe yields about 2-3 servings. Or one if you have a large appetite. 

Nutrition

Serving: 1servingCalories: 1086kcalCarbohydrates: 66gProtein: 47gFat: 79gSaturated Fat: 11gPolyunsaturated Fat: 18gMonounsaturated Fat: 44gSodium: 727mgPotassium: 2207mgFiber: 33gSugar: 10gVitamin A: 792IUVitamin C: 59mgCalcium: 557mgIron: 7mg
Tried this recipe?Tag @plantbasedandbroke on Instagram and show it off to us!

Did you try out this Avocado Chicken Salad recipe?

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.

197 shares
Category: All, Dinner, Lunch, Summer

About Aly Michell

Over 10+ years of plant-based eating and cooking on a budget!

Previous Post:Stack of gluten-free banana vegan pancakes with vegan butter and syrupGluten-Free Vegan Banana Pancakes
Next Post:Vegan Cheese Sauce With BroccoliRoasted broccoli in a bowl with homemade, vegan cheese sauce on top

Reader Interactions

Comments

  1. Jazz

    February 02, 2020 at 8:56 pm

    5 stars
    Yum! I love the inventiveness of this recipe.

    Reply
    • plantbasedandbroke

      February 02, 2020 at 10:36 pm

      Thank you 🙂 🙂

      Reply
  2. LaKita

    February 02, 2020 at 10:36 am

    5 stars
    This looks delicious and I would definitely try it in a wrap/burrito!

    Reply
    • plantbasedandbroke

      February 02, 2020 at 10:35 pm

      Oh yeah - definitely in a burrito!!!

      Reply
  3. Raine

    January 31, 2020 at 11:07 pm

    I'm so excited to find this tip on freezing tofu, I love tofu! It's impressive that the tofu can absorb the marinade better after freezing to become more porous. How insightful! Thank you so much for this great article, recipe, and tofu tips!

    Raine

    Reply
    • plantbasedandbroke

      February 02, 2020 at 10:35 pm

      Yay! Tofu is definitely my #1 go-to for meat-free protein. It's super cheap and pretty versatile, so I use it often. I am glad you love the recipe. 🙂

      Reply
  4. Katrina Adams

    January 31, 2020 at 8:19 pm

    I love a good salad and I can’t wait to try your recipe!!

    Reply
    • plantbasedandbroke

      February 02, 2020 at 10:34 pm

      Yes! Yes! Let me know when you try it!

      Reply
  5. Calysta

    January 31, 2020 at 4:39 pm

    This is such a great recipe!!! I’ve never made vegan meat before. I’m looking forward to trying this!!

    Reply
    • plantbasedandbroke

      February 02, 2020 at 10:33 pm

      Super easy to make! If I am even lazier, there are other meat-free alternatives from brands like Gardein and Beyond Meat. 🙂

      Reply
  6. Mila

    January 31, 2020 at 4:22 pm

    You most definitely would have fooled me. What a great recipe!

    Reply
    • plantbasedandbroke

      February 02, 2020 at 10:32 pm

      Thank you 🙂

      Reply
  7. Jayne Rain

    January 30, 2020 at 8:47 am

    This salad looks so delicious. I would never have guessed that it's vegan without reading the title. I will definitely try it out.

    Reply
    • plantbasedandbroke

      February 02, 2020 at 10:32 pm

      Let me know how it goes 🙂

      Reply
  8. Desirée

    January 30, 2020 at 7:42 am

    Girl I'm all over this! Looks soooo good!

    Reply
    • plantbasedandbroke

      February 02, 2020 at 10:31 pm

      Yesss!!! It tastes good too!

      Reply
  9. Marta

    January 29, 2020 at 11:27 am

    I would be hard-pressed if asked if this was a vegan salad on first glance. This looks so amazing.

    Reply
    • plantbasedandbroke

      February 02, 2020 at 10:27 pm

      Thanks girl! I had to make a REAL salad and load it up with more than just veggies. 😉

      Reply
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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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