Vegan Grape & Chix Salad


Vegan grape & chix salad [vegan, gluten free]


  • 1 cup diced vegan chik’n meat (ie Beyond Meat, gardein, etc.)
  • 1/2 cup halved red grapes
  • 2 tbsp vegan mayo (ie Nayonaise, NayoWhipped)
  • 1 tbsp garlic infused olive oil (ie Garlic Gold)
  • 1/4 –1/2 tsp curry powder
  • 1/2 tsp mustard powder
  • salt & pepper (to taste)


Dice faux chick’n meat and halve grapes.  Add to a bowl.  In a separate bowl combine mayo, oil, and spices.  Then add to the meat & grapes and stir until well coated.

IMG_1405 IMG_1406


I used mustard powder because we hadn’t yet restocked our pantry after the move, but whole ground mustard will work instead.  Feel free to increase.

This was my first time trying Nasoya’s (new) whipped vegan mayo and to be honest I didn’t notice a difference in texture.  The flavor is great and works really well in this recipe. 

Increase or decrease the amount of curry powder as your taste buds dictate.  The longer you let the salad sit (and marinate) before serving, the more the flavors will come out. 

I used garlic infused oil to add flavor and reduce FODMAPs, but you could also use plain olive oil and fresh/powdered garlic in it’s place.

Optional additions/substitutions: chopped celery, red onions, apples.

If you can’t find gardein or Beyond Meat near you, sub tempeh, tofu, chickpeas, white beans (or any other bean), or some combo!  The options are limitless.


It’s good solo or atop greens.


The recipe serves one (hungry) person or two people who have something else on the side.  Basically, I ate the whole thing, but I’m a pig I have an insane appetite. 

Enjoy 🙂

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Comments (8)

  1. Sami

    oh, hey there, tomorrow’s lunch.

    thanks babe!

  2. Sami

    ps, I guess there are two pigs on this page now 🙂 I’ve already decided that I’m going to eat it all, too.

  3. Jamie

    I was just curious, when you first started following the FODMAP diet… did you do the elimination period and then re-add foods one at a time to see if you tolerated one thing over another? I was just curious because I see that you looooove hummus, but that would have me rolling around on the floor in pain. You’ve also mentioned that you have alot of issues with lactose and I seem to be able to tolerate that. It’s so weird how different everyone’s experience with IBS is. Just wondering how the trial and error approach works.

  4. Megan

    what is the best vegan mayo to get??? thanks!

  5. Elise (Post author)

    love it 🙂
    we are awesome.

  6. Elise (Post author)

    i did. i never blogged about it but i do discuss some stuff on my other site ( i did the elimination for 2 weeks and then reintroduced each one at a time for a week. it wasnt super organized because i was creating my own plan and didnt have guidelines to go by necessarily. i am still learning but i seem to tolerate beans and GOS better than i did pre-fodmaps. i was already dairy free for the most part before so i didnt really care to trial lactose extensively. im curious about it still, but just havent ever tested myself much beyond greek yogurt (which i do ok w in moderation). wheat was surprising for me because at first i didnt think it affected me, but ive noticed ever since pregnancy i dont feel as great after it. im still trying to sort it out. same w the little sneaky ingreds like inulin and “spices”…
    i wish there were a better answer to how the trial and error and re-intros should be conducted. id imagine working w an RD would be beneficial, but i didnt know any who were up on fodmaps stuff back when i did it.

  7. Elise (Post author)

    totally a personal call. as you can see, i use nasoya’s. but spectrum makes a delicious one as does follow your heart.

  8. Hannah @ CleanEatingVeggieGirl

    This definitely just got bookmarked. It sounds SO delicious! Plus, it sounds beyond easy, which is totally my kind of lunch.

Comments are closed.