Jackfruit Vegan "Chicken" Salad Recipe
This Jackfruit Vegan “Chicken” Salad swaps meat for meaty-textured jackfruit, tossed in a creamy, tangy dressing with classic crunch and sass.
Ingredients
- 2 20-oz cans young green jackfruit in brine, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- ½ cup vegan mayo store-bought or homemade, you fancy thing
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- ½ cup celery finely chopped
- ¼ cup red onion diced
- 2 tablespoons fresh dill chopped (optional but dramatic)
- Lettuce bread, or crackers for serving
Instructions
- Prep jackfruit: Drain, rinse, and pat dry. Shred with forks until it mimics that familiar “chicken” texture without the clucking.
- Sauté jackfruit: In skillet, heat olive oil over medium heat. Add jackfruit, garlic powder, onion powder, salt, and pepper. Cook for 7–10 minutes.
- Let it cool: Remove from heat. Let it cool slightly so you don’t melt the mayo like a chaotic rookie.
- Mix dressing: In a bowl, stir together vegan mayo, mustard, lemon juice, celery, onion, and dill. Add sass as needed.
- Combine: Add cooled jackfruit to the dressing. Mix until everything’s coated and fabulous.
- Chill or serve: Chill for an hour for deeper flavor or serve immediately if you're impatient and proud.
- Plate it: Scoop onto toasted bread, wrap in lettuce, or eat straight with a spoon like the plant-powered goddess you are.
Notes
Nutritional Values (Per Serving)
- Calories: 270
- Total Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 4 g
Vitamins & Minerals (Per Serving)
- Vitamin C: 20% DV
- Iron: 10% DV
- Vitamin K: 12% DV
- Calcium: 6% DV
- Folate: 14% DV
Additional Notes & Tips
- Add chopped apples or grapes for that retro housewife flair.
- Swap Dijon for sriracha if you're a spicy icon.
- Use pre-shredded jackfruit to cut down prep time like a boss.
- Best eaten with confidence and side-eye toward anyone asking “Where’s the protein?”