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Vegan Loaded Chick’n Salad Crunch Sandwich

  • Author: Gregs Vegan Gourmet
  • Total Time: 25
  • Yield: 1 sandwich


Topped with a flavourful aromatic mixture of soy curls and herbed mayo, zesty kale salad, AND potato chips, this sandwich will be your new summer go-to!


For the sandwich

  • 3 cups water
  • (optional) 1 tbsp vegan broth powder
  • 2 cups dry soy curls
  • 1 tbsp vegan butter
  • 2 thin slices of tomato
  • 1/8 cup sliced red onion
  • 2 slices whole wheat bread
  • 1/2 cup plain salted potato chips

For the salad

  • 1 cup chopped kale
  • 1/2 lime squeezed
  • 1 tbsp olive oil
  • 1 tbsp sunflower seeds

For the mayo

  • 1/2 cup vegan mayo
  • 1 tsp dijon
  • 1 tbsp bbq sauce
  • 1/2 tbsp dried dill
  • 1 tbsp chopped fresh basil


  1. In a medium sized bowl, add water, vegan powdered broth and soy curls. fully submerge and set aside for 5 minutes, then drain.
  2. Meanwhile in small bowl mix together all the salad ingredients until fully coated.
  3. In a medium frying pan, add the vegan butter and soy curls. Cook the soy curls until slightly crispy and golden brown on their sides.
  4. In another medium bowl, add all of the mayo sauce ingredients and the soy curls. Stir until soy curls are fully coated in the mixture.
  5. Start to build the sandwich by topping one slice of bread with tomato, onion, soy curls, kale, and potato chips. Close sandwich over and slice.
  6. Serve and enjoy!
  • Prep Time: 15
  • Cook Time: 10

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