Vegan Chicken Salad

A Vegan Chicken Salad everyone will love. This traditional salad is made with green jackfruit and mixed with celery, onions, and pickles for a healthy twist on a classic salad. Soy and gluten-free!

5 from 3 votes

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Prep Time: 10

Total Time: 10

Servings: people

Calories: 74kcal

Author: Sarah McMinn

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition