Need inspiration for your next vegan sandwich? Are you bored of the usual hummus or tofu? Look no further! Our delicious vegan “chicken” salad comes to the rescue. Ready in just 15 minutes, crispy, creamy and full of plant-based delights.
Jackfruit is the hero of this recipe: simply pan sauté it with cumin, garlic, and olive oil, then shred into chunks. Mix it with chopped onions, celery, parsley, mustard and top it off with a few dollops of our vegan cashew mayonnaise. It’s finger licking good!
In our search for a worthy chicken alternative for this salad, we wanted to use something that looked and felt like real chicken. Mashed chickpeas and seitan chunks were both good options, but jackfruit won the contest! It’s cheap, easy to find, and can be cut into strips just like you would cold chicken.
Young green jackfruit has a fleshy texture and a neutral taste; It can easily take on the flavors of the ingredients it is combined with, much like tofu. You can find jackfruit chunks pickled in brine or water. Make sure you rinse them well and squeeze out as much canned water as possible. This way they cook faster and don’t get mushy.
In addition to replacing chicken with pulled jackfruit, we also replaced the classic egg mayonnaise with a vegan one. You can either use store-bought vegan mayonnaise or make it from scratch using our healthier recipe here.
Scoop a few spoonfuls of this vegan “chicken” salad between two slices of bread for a light but filling lunch. The great thing about this recipe is that it is meatless And egg freeit can stay longer in the fridge without worry – perfect for meal prep!