Check Out Sustainable Food Center’s Spring Meatless Chicken Salad Recipe!

Studio 512

Naomi Silverman with the Sustainable Food Center joined us on the show to share her vegan chicken salad recipe:

Seitan Chicken Salad


  • 1.5 cups seitan, chopped in small pieces or shredded
  • 1/4 cup red onion, diced
  • 1 celery stalk, diced
  • 3/4 cup red grapes, halved or quartered
  • ¼ cup chopped walnuts
  • 1/3 cup vegan mayonnaise
  • 3 tablespoons dill pickle juice
  • 1 teaspoon red wine vinegar
  • 1 teaspoon dried dill
  • 1/4 teaspoon granulated onion
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon poultry seasoning
  • Salt and pepper to taste


  • In a small bowl, whisk together all dressing ingredients, taste, and adjust seasonings as needed
  • In a large bowl or container, add chopped seitan, red onion, celery, and grapes
  • Pour dressing on top and mix well
  • Mix in walnuts right before serving 
  • Serve on a bed of lettuce, on a sandwich, or eat as is!

Sustainable Food Center cultivates a just and regenerative food system so people and the environment can thrive. They envision a future where Central Texas is among the most sustainable, equitable food systems in the nation. To learn more visit their website for more details.

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