Vegan Chicken Salad (Printer-Friendly)
Crispy jackfruit tossed with celery, grapes, pickles, and creamy vegan dressing for a satisfying plant-based meal.
# What You'll Need:
→ Vegan Chicken
01 - 2 cups shredded jackfruit (canned, drained and rinsed) or 2 cups store-bought vegan chicken pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - Freshly ground black pepper, to taste
→ Salad Base
08 - 1 celery stalk, diced
09 - 1/4 red onion, finely chopped
10 - 1/2 cup red grapes, halved (optional)
11 - 1/3 cup chopped pickles or cornichons
12 - 1/4 cup sliced almonds or sunflower seeds
→ Dressing
13 - 1/3 cup vegan mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 tablespoon lemon juice
16 - 1 tablespoon maple syrup or agave nectar
17 - 1 tablespoon fresh dill or parsley, chopped (optional)
18 - Salt and pepper, to taste
# How to Make It:
01 - If using jackfruit, shred it thoroughly and squeeze out any excess moisture. Heat olive oil in a skillet over medium heat. Add the jackfruit or vegan chicken pieces along with smoked paprika, garlic powder, onion powder, salt, and pepper. Sauté for 5-7 minutes until lightly browned and fragrant. Remove from heat and let cool completely.
02 - In a large mixing bowl, combine the cooled sautéed jackfruit or vegan chicken, diced celery, chopped red onion, halved grapes (if using), chopped pickles, and sliced almonds or sunflower seeds.
03 - In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, maple syrup or agave nectar, and fresh herbs. Season with salt and pepper to taste.
04 - Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated and well combined.
05 - Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together.
06 - Serve on toasted bread, in wraps, or over a bed of fresh crisp greens.
# Expert Advice:
01 -
- It converts even the most skeptical omnivores at your table, trust me.
- The smoky jackfruit paired with crunchy celery and sweet grapes creates a texture party that regular chicken salad never achieved.
- You can throw it together in half an hour with zero fancy equipment or techniques.
02 -
- Wet jackfruit is the enemy of good texture, so squeeze it in a clean towel until you think you have gotten all the water out, then squeeze again.
- Do not skip the chill time because the dressing needs those minutes to soak into every crevice and the whole salad transforms.
03 -
- Toast the almonds in a dry pan for two minutes before adding them, and you will unlock a nutty depth that makes people ask what your secret is.
- A tiny pinch of celery salt folded into the dressing at the very end elevates the whole bowl without anyone being able to pinpoint exactly why it tastes so good.