Vegan Chicken Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
25 mins
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Servings
6 servings
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Calories
175 kcal
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Course
Main Course
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Cuisine
American
Vegan Chicken Salad
Description
This Vegan Chicken Salad starts with draining and pressing green jackfruit to remove excess water, then lightly sautéing it with seasoning to develop flavor. Chickpeas and vegan mayonnaise are blended with the jackfruit along with dill and lemon juice to achieve a creamy texture resembling traditional chicken salad. Raw diced red onion and chopped celery add freshness and crunch.
The use of poultry seasoning and nutritional yeast provides savory depth and a hint of umami, compensating for the absence of actual chicken. The lemon juice brightens the flavor, balancing the creaminess of the mayonnaise. The salad combines soft, tender, and crisp components for a satisfying mouthfeel.
The dish serves as a vegan alternative to classic chicken salad and can be used as a sandwich filling, a side dish, or a topping for salad greens. It holds well when refrigerated and can be prepared ahead for meal prep.
Notes include options to substitute jackfruit with extra chickpeas, white beans, or tofu, and adding nuts or fruits like grapes or dried cranberries for texture and sweetness. It also suggests variations with different seasonings or vegan protein alternatives and advises storing the salad refrigerated in an airtight container for up to four days.
Ingredients
- 1 (20 oz.) can jackfruit see Notes for subs, green/young, in brine
- 1½ Tablespoons nutritional yeast
- 1¼ teaspoons poultry seasoning see Notes
- 3 ribs celery about ¾ cup, chopped
- 1 small red onion about ⅔ cup, diced
- 1 (15 oz.) can chickpeas rinsed and drained
- 1 batch aquafaba mayonnaise or ½ to ⅔ cup vegan mayo of choice, oil-free, vegan
- ⅛ teaspoon dill or more to taste, dried
- 1 Tablespoon lemon juice fresh
- salt sea salt, to taste
Instructions
- Drain the jackfruit and rinse under running water. Place on a clean, lint-free towel. Gather up the ends of the towel, hold it over the sink, and squeeze the jackfruit VERY well to remove as much liquid as possible.
- Preheat a large saute pan over medium heat. Saute the jackfruit for about 5 minutes, stirring occasionally. Once it looks dry, add the nutritional yeast, poultry seasoning, and a generous pinch of salt to the pan and stir. Cook for another 1 to 2 minutes or until fragrant. Transfer to a plate to cool.
- In the bowl of a large food processor combine the cooled jackfruit, chickpeas, ½ cup mayo, ⅛ teaspoon dill, and 1 tablespoon lemon juice. Pulse 6 or 7 times. Scrape down the sides of the bowl, and add more mayonnaise, if desired (I usually use the entire batch of homemade mayo to make it extra creamy). Pulse to combine. Taste again and add more dill, lemon, and/or salt.
- Add the red onion and celery to the food processor, and pulse to incorporate. Transfer your vegan chicken salad to a lidded storage container, and refrigerate until ready to serve.
Notes
- Substitute jackfruit with extra chickpeas, white beans, or crumbled extra-firm tofu if desired.
- Add chopped nuts like pecans or walnuts to add crunchy texture.
- Add fruits such as grapes, dried cranberries, or pineapple for a hint of sweetness, ensuring they are well drained.
- Try different seasoning blends like curry powder, harissa, or za'atar for varied flavors.
- Store the salad in an airtight container in the refrigerator for up to 4 days; flavor improves after resting.
- For more protein, use soy curls or vegan chicken strips instead of chickpeas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Cholesterol | 0mg | 0% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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