Vegan Chicken Salad w/ Roasted Jackfruit
User Reviews
5
Vegan Chicken Salad w/ Roasted Jackfruit
Description
The Vegan Chicken Salad w/ Roasted Jackfruit combines shredded canned young green jackfruit with chickpeas and walnuts that are roasted together to add a slightly crisp texture. Fresh celery, red grapes, and green onions contribute crunch and sweetness. The dressing, made by blending raw cashews with lemon juice, dill, garlic powder, salt, pepper, and water, provides a creamy, tangy coating to the salad.
The salad is mixed thoroughly and chilled for an hour to let the flavors integrate. The roasted jackfruit mimics the fibrous texture of chicken, making it a substantial and satisfying vegan alternative. The inclusion of grapes adds natural sweetness to contrast with the tart dressing and savory ingredients.
Leftover salad keeps refrigerated for 2-3 days. To accommodate different dietary needs, walnuts can be omitted or substituted, and soaking cashews before blending helps if using a standard blender. The dressing can be modified to a mayo-style by replacing cashews with vegan mayo alternatives.
Ingredients
For the Salad
- 20 ounce jackfruit in brine or water, NOT syrup, drained & rinsed, young, green; canned
- 15 ounce chickpeas drained & rinsed (or 1.5 cups, canned
- ½ cup walnut or pecans, pieces
- ½ cup celery diced (approx 1 rib)
- ½ cup red grape halved
- ¼ cup green onion thinly sliced (approx. 1 green onion)
For the Dressing
- ¾ cup cashew nuts raw
- ¾ cup water 2 tablespoons
- 2 tablespoons lemon juice approx half a large lemon
- 1 teaspoon dried dill weed
- ½ teaspoon garlic powder
- ½ teaspoon salt sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 400℉/204℃ and line a large baking sheet with parchment paper.
- Rinse your jackfruit very well to remove the brine and pull apart all the pieces to shred it. Add the shredded jackfruit to your tray along with the chickpeas and walnut pieces. Bake for 15 minutes and remove from the oven.
- Meanwhile, add all the dressing ingredients, starting with ¾ cup of water to a high-speed blender and process until smooth and creamy. Add the remaining two tablespoons of water if needed, to thin out your dressing and reblend.
- Place your jackfruit, chickpeas, walnuts, celery, grapes, and green onion in a serving bowl and pour the dressing on top. Mix well and refrigerate for 1 hour before serving.
Notes
- Use canned young green jackfruit in brine or water, not syrup or fresh jackfruit, for proper texture.
- If you lack a high-speed blender, soak raw cashews overnight or in hot water for 15-30 minutes to soften before blending.
- Chill the salad for at least 1 hour before serving to enhance flavor melding.
- Store leftover salad in a sealed container in the fridge for 2-3 days.
- For nut-free versions, omit walnuts or substitute with pepitas; replace cashews in dressing with raw sunflower seeds or use vegan mayo alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316cal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 330mg | 14% |
| Potassium | 409mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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