Vegan Chicken Salad (Printable version)
Plant-based chicken salad with jackfruit, fresh veggies, and a creamy tangy dressing. Ready in 30 minutes.
# What you 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:
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 vegan chicken, diced celery, finely 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 if using. 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 on toasted bread, tucked into wraps, or spooned over a bed of fresh greens.
# Expert Advice:
01 -
- The texture genuinely fooled my uncle at a picnic, and he grew up on a poultry farm.
- It comes together fast enough for a weeknight but feels special enough for a crowd.
- The dressing hits every note: creamy, tangy, a touch sweet, with fresh herbs that wake everything up.
02 -
- Wet jackfruit is the enemy of good texture, so squeeze it in a clean towel until you think you are done, then squeeze again.
- Tasting the dressing before mixing it in saves you from a bland batch, so adjust salt, acid, and sweetness to your liking first.
03 -
- Toast the almonds in the same skillet right after removing the jackfruit, and they pick up residual seasoning that makes them irresistible.
- A tiny pinch of celery salt in the dressing is the secret that makes people close their eyes and nod when they take the first bite.