Chicken Salad Sub (Vegan)

You’ll love the added avocado in this simple and versatile recipe that can be served on a sub bun, bread, or croissant!

Chicken Salad Sub Recipe by Brenda Walsh

Download and Print the Recipe Recipe Download (Vegan)

with Guest Claire Kim and Grant Phillips


  • 2 cups soy curls
  • 2 Tbsp. McKay’s Chicken Style Seasoning
  • 1 15-ounce can great northern or cannellini beans, drained
  • 2 Tbsp. fresh lime juice
  • ¼ cup jalapeno nacho slices
  • ½ tsp. salt
  • 1 large ripe avocado
  • ¼ cup sweet red pepper, diced fine
  • ¼ cup celery, diced fine
  • ½ cup sliced green olives
  • 8 whole wheat sub buns
  • Lettuce leaves

Place soy curls in a large bowl. Break up any long pieces. Add McKay’s and cover soy curls with 4 cups of boiling hot water. Let set for 15 minutes. Drain and squeeze out excess liquid.

In a food processor, place beans, lime juice, jalapenos, and salt and process until smooth.

Cut avocado in half and remove seed. Scoop out the avocado and place in bowl. Mash with fork. Add bean mixture, red pepper, celery, soy curls, and olives.

Make sandwiches using ½ cup chicken salad. Add lettuce leaves if desired.

Yields: 8 subs

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Cooking with Miss Brenda

Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!

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