Vegan Chicken Salad (Print View)

Shredded jackfruit tossed with celery, grapes, and creamy vegan dressing for a satisfying plant-based meal.

# 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 Steps:

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 slightly browned and fragrant. Remove from heat and let cool completely.
02 - In a large mixing bowl, combine the cooled sautéed jackfruit or vegan chicken pieces, diced celery, finely chopped red onion, halved grapes (if using), chopped pickles or cornichons, 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 prepared dressing over the salad mixture. Toss gently with a spatula or spoon until all ingredients are evenly coated and well combined.
05 - Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld together for the best taste.
06 - Serve the salad on toasted bread, tucked into wraps, or spooned over a bed of crisp fresh greens.

# Expert Hints:

01 -
  • The smoky jackfruit gets so golden and fragrant in the pan that even my nonvegan roommate came downstairs asking what I was cooking.
  • It comes together in half an hour with mostly pantry staples and zero fancy techniques.
  • The sweet grapes and tangy pickles create this addictive contrast that makes you want a second helping before finishing the first.
02 -
  • If you skip squeezing the moisture out of the jackfruit your salad will turn watery and sad within an hour, so really press it hard between clean towels.
  • Letting the cooked jackfruit cool completely before mixing prevents the mayo from getting warm and separating.
03 -
  • Toast your almonds in a dry pan for two minutes before adding them and you will be amazed how much flavor that one small step unlocks.
  • Taste the dressing on its own before mixing it in and adjust salt, lemon, or maple syrup until it makes you close your eyes because once it is folded in, corrections become harder to pinpoint.

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