Tempeh dill chicken salad gives you everything you love about the deli classic, creamy and crunchy and tangy, with small-diced tempeh standing in for the poultry. Boiled until tender, then folded with vegan mayonnaise, lemon juice, Dijon mustard, sweet pickle relish, green peas, celery, and plenty of fresh dill. Chill it and lunch is handled.
Say hello to your new favorite lunch! This Tempeh Dill “Chicken” Salad is the ultimate plant-based upgrade to a deli classic. We’re using hearty, protein-packed tempeh to create that perfect chewy texture, then tossing it in a creamy, tangy dressing loaded with fresh dill, crisp celery, and a hint of sweetness. It’s incredibly easy to make, perfect for meal prep, and guaranteed to satisfy those savory sandwich cravings. Whether you pile it on bread, scoop it into lettuce cups, or eat it straight from the bowl, this recipe is a total winner.
Ingredients
• 1 8-ounce / 227g (8 oz) package tempeh, diced small
• Water for boiling
• 3 tablespoons / 45ml (1.5 fl oz) vegan mayonnaise
• 2 teaspoons / 10ml (0.3 fl oz) lemon juice
• 1/2 teaspoon (10 ml / 0.3 fl oz) garlic powder
• 1 teaspoon (5 ml / 0.2 fl oz) Dijon mustard
• 2 tablespoons sweet pickle relish
• 1/2 cup / 75g (2.65 oz) green peas, fresh or frozen
• 2 stalks celery, diced small
• 1 tablespoon (15 ml / 0.5 fl oz) chopped fresh dill
Instructions
1. Prepare the Tempeh: Place the diced tempeh in a small pot and cover with water. Bring to a simmer and cook for 10 minutes to soften. Drain the tempeh thoroughly and set it aside to cool completely.
2. Make the Dressing: In a medium bowl, whisk together the vegan mayonnaise, lemon juice, garlic powder, Dijon mustard, and sweet pickle relish until smooth and combined.
3. Combine the Salad: Add the cooled tempeh, green peas, diced celery, and chopped fresh dill to the bowl with the dressing. Gently fold everything together until the tempeh and vegetables are evenly coated.
4. Chill and Serve: For the best taste, cover the bowl and chill the salad in the refrigerator for at least 1 hour. This allows all the delicious flavors to meld together before serving.
Nutritional Information
• Serves: 3
• Serving Size: 3/4 cup (960 ml)
• Cost Per Serving: $1.15
• Calories: 237
• Fat: 10g
• Carbohydrates: 14g
• Protein: 15g
• Fiber: 2g
• Sugar: 2g
• Sodium: 237mg
Pro Tips
• & Variations
• For a different texture, crumble the tempeh with your hands after simmering instead of dicing it for a texture that more closely mimics traditional chicken salad.
• Make a Curried Tempeh Salad by omitting the dill and relish. Instead, add 1/2 teaspoon (10 ml / 0.3 fl oz) of curry powder, a dash of cayenne pepper, and 1/4 cup (960 ml) of finely diced red onion.
• Boost the crunch and flavor by adding 1/4 cup (960 ml) of toasted walnuts or sunflower seeds to the finished salad just before serving.
• Serve this salad piled high on toasted sourdough bread, scooped into crisp lettuce cups, or as a side with your favorite crackers and fresh veggies.
FAQ
Q: Is tempeh a good source of plant-based protein
A: Absolutely! Tempeh is a fantastic source of complete plant-based protein, packing 15 grams (0.53 oz / 15 g) per serving in this recipe. It’s made from fermented soybeans, making it a hearty and satisfying vegetarian alternative to meat.
Q: Can I substitute the tempeh in this vegetarian chicken salad
A: Yes, you can. For a similar texture, try using crumbled and baked extra-firm tofu or mashed chickpeas. Note that the final texture and flavor profile will be slightly different with these substitutions.
Q: How can I make this recipe soy-free
A: To make this recipe soy-free, replace the soy-based tempeh with an equal amount of mashed chickpeas. You will also need to use a soy-free vegan mayonnaise, which is readily available in most grocery stores.
Q: How long does this tempeh salad last in the fridge
A: This Tempeh Dill Salad is perfect for meal prep. Stored in an airtight container in the refrigerator, it will stay fresh and delicious for up to 4-5 days. The flavors actually meld and become even better over time.
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Tempeh Dill “Chicken” Salad
Ingredients
Method
- Prepare the Tempeh: Place the diced tempeh in a small pot and cover with water.
- Bring to a simmer and cook for 10 minutes to soften.
- Drain the tempeh thoroughly and set it aside to cool completely.
- Make the Dressing: In a medium bowl, whisk together the vegan mayonnaise, lemon juice, garlic powder, Dijon mustard, and sweet pickle relish until smooth and combined.
- Combine the Salad: Add the cooled tempeh, green peas, diced celery, and chopped fresh dill to the bowl with the dressing. Gently fold everything together until the tempeh and vegetables are evenly coated.
- Chill and Serve: For the best taste, cover the bowl and chill the salad in the refrigerator for at least 1 hour. This allows all the delicious flavors to meld together before serving.
