- 2 (14 oz) can jackfruit
- 1 heaping cup celery, diced
- ½ cup red onion, diced
- ½ cup dill pickle, diced
- 2 tbsp. fresh dill, minced
- ¼ cup vegan mayonnaise
- 1 tbsp. spicy mustard
- 2 tsp. lemon juice
- salt and freshly ground pepper, to taste
Drain and rinse the jackfruit through a colander. Shake out any excess water. Lay the jackfruit on a paper towel and pat dry. Using your fingers, press the jackfruit chunks and the base to fan out, pushing it into large shreds. See this video for a visual. Set aside. Dice all your vegetables and herbs. Set aside.
Place the prepared jackfruit in a medium bowl. Add the remaining chicken salad ingredients and stir until well combined.
Serve on sandwich bread or a baguette with lettuce. Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.
Serving and Storing - For best results, serve within 4 hours of making. Serve the salad on toasted bread, with crackers, or on a bed of lettuce. Store leftover salad in an airtight container in the refrigerator for up to 5 days.
Variations - If you don't like jackfruit or can't find it, tempeh or smashed chickpeas make a great replacement.
Nutritional Information - Nutrition facts are for the salad alone. They do not include the nutritional information of the sandwich bread.
Calories: 74kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 478IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg