Soy Curls make any dish taste like chicken including this Waldorf Salad with Tarragon Mayo - delicious!

I used Butler Brand Soy Curls to make this delicious “chicken” waldorf salad. The soy curls take on the flavor of anything you pair them with, in this case, a creamy home made tarragon mayo – to die for. Check it out and you’ll want this to be your “go to” recipe for a healthy and quick meal.

"Chicken" Waldorf Salad with Tarragon Mayo

Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook ( makes Chick’n Waldorf Salad with Tarragon Mayo today on LunchBreakLIVE at 1230 PT/330 ET. Watch it live at 3 in a Series: “Where Do You Get Your Protein?”Butler Foods, Steviva Brands#vegan #40YOV #40yearoldvegan #recipes #plantbasedprotein #soycurls

Posted by Jane Velez-Mitchell on Sunday, February 10, 2019
“Lunchbreak Live featuring my “Chicken Waldorf with Tarragon Mayo”

“Chicken” Waldorf with Tarragon Mayo

40 YOV Tarragon Mayo Ingredients & Directions

  • 1 c. raw cashews soaked in water overnight and drained
  • ½ c. + 2 T. water
  • ½ t. salt
  • 2 t. apple cider vinegar
  • 2 t. KetoseSweet brand liquid sweetener
  • 1 garlic clove, minced
  • 3 T. chopped fresh tarragon

Mayo Instructions

Mix all ingredients except tarragon into high speed blender.  Blend on high until smooth and creamy.  Mix in tarragon by hand. 

Additional Ingredients

Salad Ingredients

  • 2 c. soy curls (soak in water for ten minutes, drain, squeeze out excess moisture, then measure two cups – you will have some left over because the water will cause them to increase in size)
  • ¾ c. chopped celery
  • 1 medium Granny smith apple, diced small
  • ¼ c. chopped walnuts
  • Pinch of garlic powder
  • Salt and fresh ground pepper to taste.
  • 1 head of frisee (a variation of endive)  

Salad Instructions

  1.  Chop the soy curls into a small dice and heat in non-stick skilled with salt, pepper and garlic powder until they start to brown and are heated throughout. Remove from heat.
  2. Add soy curls in a mixing bowl with the celery, apple, walnuts and about 1 c. of the mayo. Mix thoroughly.  Add additional salt and pepper to taste.
  3. Serve on a bed of frisee. Makes 3-4 servings.

For more great recipes, get the 40-Year-Old Vegan Cookbook on or visit