Chick’n Salad

Chicken Salad

This easy, creamy vegan chick’n dish is super easy, and super versatile.


  • 9 ounces Gardein chick’n
  • 1/2 cup fresh blueberries
  • 1/4 cup vegan mayonnaise
  1. Cook the chick’n according to package directions; finely chop or shred.
  2. Stir together the chicken, blueberries, and mayo in a large bowl.

Note: You can also use freeze-dried blueberries in the recipe, as I did with a later variation. Sprinkle in about 2 tablespoons instead of 1/2 cup fresh.

Chickn Salad alt

You can serve a dollop of the salad plain, or tuck it into a pita pocket for a quick lunch.

Chicken Salad var

Or spoon it into soft, cooked celery sticks for a variation on ants on a log.

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My 1 year old and 5 year old love it best served alongside circle crackers!

Chicken Salad (2)

Toddler Chick’n Dinners


Chickn Pea Potato (1)

Here are two ways I love to serve vegan chick’n strips to my Baby Led Weaning toddler for a full meal.

Parsnip & Chicken Dinner

Chicken Parsnip (1)

Peel and chop 4 small parsnips. Cover with water and bring to a boil; continue to cook for 20 minutes, until very soft.

Drain and return to the pan, then add 1 teaspoon Earth balance butter and mash until smooth. Serve with finely chopped Gardein chick’n strips.

Chicken, Sweet Pea, & Sweet Potato Dinner

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Microwave 1 sweet potato for about 6 minutes, or until very tender. Let cool slightly, then scoop the flesh from the peel and mash to desired consistency.

Serve with finely chopped Gardein chick’n strips and cooked green peas.


BBQ Chicken Lettuce Wraps

BB Wrap (1)

Here’s a great, almost no-cook dinner option – and the first way I’ve gotten my preschooler to enjoy spicy barbecue sauce! A summer win for all.


  • 1 package Gardein chick’n strips
  • 2 tablespoons bbq sauce (such as Organicville)
  • 1 avocado
  • Bibb lettuce leaves
  • 2 tablespoons ranch dressing (such as Organicville)
  1. Cook the chick’n in a skillet according to package directions, omitting the sauce. Remove from heat and stir in the barbecue sauce.
  2. Thinly slice 1 avocado and set aside.
  3. Place the lettuce leaves on plates, and fill each lettuce cup with 1 avocado slice and 2 to 3 strips of chick’n. Drizzle evenly with the ranch dressing before serving.

BB Wrap (2)