Vegan Curry Chick’n Salad {Plus a Giveaway!}

vegan curry chick'n salad

Generally, I’m not vegan, but a few months ago I was wandering through Whole Foods and picked up a vegan chick’n salad wrap – by accident. It was SO good, a curry chicken salad. In fact, I went back a few weeks later and they only had the regular curry chicken salad, and it wasn’t nearly as good as the vegan version!

Around the same time, Nasoya contacted me and asked if I’d like to try out their new vegan mayo, Nayonaise. I figured this would be the perfect opportunity to try to crack the vegan chick’n curry salad recipe I’d been craving.

I think it turned out pretty darn delicious. It’s just the right amount of creaminess and spice – and the sweetness of the raisins and the crunch of the almond and the celery balance everything perfectly!

The Nayonaise, if you’re wondering, is wonderful. It tastes just like mayo. They also have an option that’s more like Miracle Whip, if that’s your preference.  I’m a mayo girl, myself.

Do you want to try Nayonaise? Well, it might be your lucky day! The kind folks over at Nasoya are sponsoring a giveaway and one lucky reader will win three coupons for free products! Want to enter? Here’s how:

1. Check out the Nasoya site and let us know what you’d like to try in the comment section.

2. Like Nasoya on Facebook for an extra entry and let us know in another comment.

Good luck! The giveaway closes next Thursday, May 2 at 11:59 pm PST. In the meantime, make some of this chick’n curry salad. Seriously. Yum.

Vegan Curry Chick’n Salad {Plus a Giveaway!}

Prep Time: 35 minutes

Total Time: 35 minutes

Yield: 4 servings

Serving Size: 1/4 of mixture


6 ounces vegan chick'n strips, cut into bite sized pieces
2 tablespoons Nayonaise
1 tablespoon lemon juice
1 1/2 teaspoons curry powder
1/8 cup chopped dry roasted almonds
1/8 cup golden raisins or currants, or a mixture of the two
3 stalks celery, diced

Step by Step

  1. In a large bowl, whisk together the curry, lemon juice and Nayonaise.
  2. Add the chick'n, almonds, raisins and celery.
  3. Toss well to combine.
  4. Place in the fridge and allow to chill for at least 1/2 hour.
  5. Serve over greens, stuffed in a pita, or in a delicate tea sandwich!


WW PP 3; Calories 112; Total Fat 6.2g; Saturated Fat 1.2g; Trans Fat 0.0g; Cholesterol 12mg; Sodium 194mg; Total Carbohydrates 9.1g; Dietary Fiber 1.5g; Sugars 4.0g; Protein 6.2g

  • JessieC

    I’d like to try tofuplus and Nayonaise

  • JessieC

    Like Nasoya on Facebook

  • Amy Eitz

    I would love to try the Nayonaise and the Shiritaki Noodles

  • kelly

    I would like to try the super Hummus

  • Jordan Dunne

    The Shirataki noodles are soooo good. I’d love to try the super hummus, too!

  • Jordan Dunne

    I already like Nasoya on facebook

  • memoma

    the Nasoya Pasta Zero Shirataki Noodles look yummy

  • Ttrockwood

    I already love their nayonaise and want to try the sprouted tofu! I bought the regular vegan chicken salad and made a sandwich for my mom (she is very NOT vegan, i am) and i kinda didnt tell her it was vegan until she finished saying it was the best chicken salad she ever had :)

  • Ttrockwood

    Already liked nasoya on fb (teri)

  • manda

    Like to try their nayonaise!

  • AnnaZed

    I would like to try the Nasoya Chinese Noodles

    margueritecore [at] gmail [dot] com

    • heather

      Winner! Please email me at heather at shrinkingjeans with your snail Mail info!

  • AnnaZed

    I like Nasoya on Facebook as ‘Margot Core’.

    margueritecore [at] gmail [dot] com

  • Sara Floyd

    Their baked tofu nuggets look great! I also love their nayonaise with Dijon

  • Sara Floyd

    I like Nasoya on Facebook