Vegan Chicken Salad (Printable)
Plant-based chicken salad with jackfruit, fresh veggies, and a creamy tangy dressing. Ready in 30 minutes.
# 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
# Directions:
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 to 7 minutes until lightly browned and fragrant. Remove from heat and let cool completely.
02 - In a large mixing bowl, toss together 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 dill or parsley. Season with salt and pepper to taste.
04 - Pour the dressing over the salad mixture and toss gently until every component is evenly coated.
05 - Refrigerate the salad for at least 15 minutes to allow the flavors to meld together.
06 - Serve the salad on toasted bread, tucked into wraps, or spooned over a bed of crisp greens.
# Expert Tips:
01 -
- It converts even the most devoted meat eaters at a potluck table with its smoky, creamy, crunchy everything.
- The dressing pulls double duty as a sandwich spread or a dip for crackers, so you will want to make extra.
02 -
- Wet jackfruit is the enemy of good texture, so squeeze it in a clean towel until you think no more liquid can come out, then squeeze again.
- The salad tastes noticeably better on day two when the dressing has fully soaked in, so always make a double batch if you want leftovers.
03 -
- Toast the almonds in the same skillet right after removing the jackfruit, using the residual heat and leftover oil to save time and add flavor.
- Let the dressed salad sit at room temperature for ten minutes before serving cold, because extreme cold mutes the paprika and herbs.