If you’re searching for a fresh, protein-packed dish, this Vegan Tzatziki “Chicken” Salad inspired from Low Carb Love is exactly what you need. With hearty diced chicken seitan as the base, this salad delivers a satisfying bite while keeping things light and refreshing. It’s loaded with English cucumber, red onion, and garlic, all tied together with a creamy dressing made from vegan yogurt, mayo, and a squeeze of lemon. It’s the perfect blend of Mediterranean flavors in a fully plant-based format.

You can find the recipe for my homemade low-carb vegan chicken seitan, packed with protein and flavor, in my e-book, Low-Carb, High-Protein Vegan Recipes! You can also use your own recipe.

Whether you’re meal prepping or need a last-minute lunch idea, this refreshing dish proves that eating plant-based doesn’t mean sacrificing flavor or satisfaction. Inspired by a love for low-carb eating, this recipe will leave you feeling energized and ready to take on the day!

VEGAN TZATZIKI CHICKEN SALAD

Cook Time: 10 minutes
Prep Time: 10 minutes
Total Time: 10 minutes
Serving Size: 3 cups
Total Servings: 2

Ingredients:

2 cups diced chicken seitan
1 English cucumber, in half moons
1/4 red onion, in half moons
2 tbsp vegan yogurt (almond milk yogurt)
2 tbsp vegan mayo
1 garlic clove
1 tbsp lemon juice
1 tsp dried dill

Directions:

1. Cut the English cucumber and red onion into thin half-moons.
2. Dice the garlic and vegan chicken seitan into small, bite-sized pieces.
3. In a large bowl, combine the cucumber, red onion, garlic, seitan, vegan yogurt, vegan mayo, and fresh lemon juice.
4. Stir everything together until well mixed.
5. It’s best enjoyed fresh but can be kept in the fridge for up to a day.
   
   Note: You can add salt to the cucumbers for 30 minutes and pat dry to drain all the liquid. This is best if you want to store it for later.