Vegan Curry Chicken Salad

Photo: Down to Earth Recipes
Looking to switch up your lunch options? This vegan curry chicken salad is super clean and packed full of delicious flavor! Soy curls are pan-seared and then combined with a spiced sauce and slightly sweetened with sultanas.
4 servings
  • 2 packs soy curls
  • 1/2 Tablespoon ground coriander
  • 1/2 Tablespoon cumin
  • 1/2 Tablespoon ground turmeric
  • 1/2 Tablespoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon unrefined sea salt
  • dash of cayenne pepper
  • 1/4 cup apple juice
  • 2 cups unsweetened coconut yoghurt
  • handful of arrowroot starch
  • olive oil for pan
  • 1/4 cup currants/raisins/sultanas
  • 1/3 cup cashews
  • 1 red bell pepper, sliced
  • 1 cucumber, sliced
  • 4 pieces pita b
  1. Rehydrate soy curls according to package instructions.
  2. While soy curls are rehydrating, mix together yoghurt, seasonings, and apple juice.
  3. Drain rehydrated soy curls and place into a bowl. Add arrowroot starch and mix together with hands until well-coated.
  4. Saute soy curls in a large skillet for about 10 minutes over medium heat. Add 1-2 teaspoons of oil to prevent sticking, if needed. Cook until golden brown and a bit crispy. Remove from heat and allow to cool completely. 
  5. In a medium bowl, mix soy curls with curry dressing, currants/raisins/sultanas, and cashews.
  6. Cut open pita or roll and add soy curls and sliced veggies. Leftovers can be stored in the fridge for up to 5 days.