Jason chose the curry chicken salad sandwich as his airline meal when we were flying last month – three different times. I ate the tomato soup. and the dark chocolate. and the free cocktails.
I was intent on making a better curry ‘chikn’ salad when we returned home.
Pretty sure I did.
soy curls = faux chicken.
We have been eating this as sandwiches, over baby spinach, and as quinoa bowls – warm or cold. The cashews add a great crunch and the currants are a sweet contrast to the curry.
curry chikn salad
vegan, gluten free, dairy free
1/2 package soy curls
1/2 cup mayonnaise (Earth Balance Mindful Mayo)
1 1/2 tablespoons curry powder
1 stalk celery, chopped fine
1/4 cup dried currants (or cranberries)
1/4 cup raw cashews, chopped
sea salt, to taste
Before rehydrating the soy curls, break them into smaller pieces. Soak them in warm water to rehydrate, 10 minutes. Meanwhile, chop celery and cashews. Combine mayo and curry powder. When soy curls are rehydrated, stir into curried mayo, adding celery, cashews and currants. Salt to taste, cover and let cool in refrigerator, at least an hour, allowing the flavors to blend.
The captain has turned off the seat belt sign, we will soon be coming around with our beverage service…
{ 39 comments… read them below or add one }
Oh, baby, you know I love me some soy curls! Soooo going to make this!
hey JL, are you able to find soy curls in stores where you are? if so, what section are they in?
(I buy online or get them in bulk from Food Fight)
(replying in the right place…) I’ve never seen them in the store around here (metro NYC) I buy Butler’s soy curls (usually three bags at a time; I freeze them) online from Vegan Essentials. I get the Butler’s Chik’n seasoning, too. Holy yum.
Oh this is totally up my alley. Love curry flavors. Loving the textures in this recipe too from the currants and cashews.
yes – the currants, cashews and celery make for great texture and flavor… I’m happy with how this turned out! have a great weekend, Heather!
I’ve never seen them in the store around here (metro NYC) I buy Butler’s soy curls (usually three bags at a time; I freeze them) online from Vegan Essentials. I get the Butler’s Chik’n seasoning, too. Holy yum.
Um, oops, I replied in the wrong place! LOL
This sounds very good. I love the curry chicken flavor!
thank you, Curt! I was happy with the result. happy Friday!
Gotta say – I’ve never seen or heard of soy curls. Are these near the regular blocks of soy??
Soy curls are dehydrated… if you can find them they are probably not near soy blocks (do you mean tofu?) I am lucky enough to have a store here that sells them in bulk, but they come in small bags, the size of a Bob’s Red Mill product, and honestly I am not sure where they’d be in a normal store. you can get them online if you are interested… you rehydrate them before using, and they take on any flavor you rehydrate and or cook them with – pretty awesome.
I always shy away from curry. I need to get over my fear. I LOVE turmeric, so I should love curries. Looks delicious…of course!
me too, well, at least this flavor. I cook with Thai flavors all the time, green being my favorite. I consider this kind of curry flavor more of a… “casserole” flavor I grew up with?? (my mom used to make a curry chicken and rice…)
I made this for Jason, and am happy to say I like it too!
This is basically the whole foods recipe, lol. They used to make it with turkey instead of chicken,and tofu of course
I’m going to have to look for the Whole Foods version next time I’m there!
Have you ever been to an Earth Fare grocery store? They have a vegan curry chik’n salad that is SO MUCH like this, and it is amazing, I used to buy it all the time. And then I moved away from a location with an Earth Fare, and I missed that salad–only to learn I can now make it again!
I have not been to Earth Fare – we don’t have those here. Do they make theirs with soy curls? Apparently Whole Foods has one similar to this also, which I now need to go find! This is so easy to make – when I was finished writing this post last night, I went into the kitchen and made some, to put in the fridge overnight for today’s lunch. Mmm
I’m not sure, their base may be more of a fake chicken-chunk product–but it’s been at least a year since I’ve had it, and I don’t know that I’ve used soy curls so that I’d know to compare. But I love anything that doubles as dinner AND lunch the next day, regardless! And I might have to check out the whole foods version, but I KNOW this one would be cheaper, and I’m sure tastier too!
You are now free to move about the cabin:)
Curry is HUGE over here. I need more recipes like this, I am such a wimp when it comes to curry. This is something I could definitely sink my chompers into.
free to move about the cabin – I almost said that
I understand the curry wimpiness – while I have been partial to green curries and more Thai flavors, this type of curry I have stayed away from for years. Jason loved that sandwich on the airplane so much that I had to recreate this for him – and guess what, I loved it too!
Love the flavor combos going on here, especially the addition of the cashews. I have never heard of soy curls before. They sound like fun though, perhaps I’ll order some from the internets.
Hi K, oooh…this looks amazing. I’ve never seen soy curls. I’ve seen vegetarian “chicken” strips though. Would that be the same? Your photos always look so great!!! Have a wonderful Friday.
pretty food and pretty white bowl!
Mmmmmm thank you for the reminder of this. i used to make it all the time (with chicken) it’s sooooooooooo good!! Totally forgot about it though! Thank you thank you
Ooo, it’s been a while since we’ve heard from the elusive soy curls over here!
I still want to try them, still haven’t ordered any. Some day. Though I did finally find TARO POWDER at my Asian market, so I’ll be getting my taro love on very, very soon! 
I first thought, “What, she used chicken?!?!!!” But then I saw it was the soy substitute. You know I’d always use real chicken (I don’t trust soy, and it makes me feel so bad), otherwise this looks completely perfect to me!
Ha, I love that you spell it “chikn”. It looks bad ass.
And I’m totally recreating it.
hope you like it – you can totally use the real chikn…
I’ve never put dried fruit in curry, that sounds delicious. Good on you for recreating this amazing meal!
it’s really good with the fruit – I have made a cranberry version too
This looks amazing! I love anything curry… I stumbled upon your blog accidentally and already love it. Can’t wait to follow along!
hi Kristen, happy you found us, thank you for saying hello! happy Sunday!
curry has such a strong and nice taste, I would love to try mi chicken salad with curry as far as I can see it looks really good
you should add curry to your chicken salad – a whole new flavor!
oooh the husband would love.
Oh man- your timing is perfect! I had a version of this yesterday from the Whole Foods salad bar- but it used tempeh instead. I think I’m going to try it with tempeh, and use your other ingredients… I’m wondering if I should bake the tempeh first?
Oh- and the WF kind used raisins.
hmm, I don’t know? if you bake it first, maybe coat it with some curry too?? oh wow.
Wow!!! This looks scrumptious, colorful, and fresh! I love Indian flavors and spices. Thanks so much for sharing!
we love this recipe, thanks for the soy curls reference. we had to wait for them to come in the mail, so we are finally enjoying our “chickn” salad!
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