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+ servings
My Darling Vegan
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 2 votes

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Prep Time:
10 mins
Total Time:
10 mins
Course: Side Dish, Salad
Cuisine: American
Servings: 6 people
Calories: 74 kcal
Author: Sarah McMinn
  • 2 (14 oz) can jackfruit
  • 1 heaping cup celery, diced
  • 1/2 cup red onion, diced
  • 1/2 cup dill pickle, diced
  • 2 tbsp. fresh dill, minced
  • 1/4 cup vegan mayonnaise
  • 1 tbsp. spicy mustard
  • 2 tsp. lemon juice
  • salt and freshly ground pepper, to taste
  1. 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.

  2. Dice all your vegetables and herbs. Set aside. 

  3. Place the prepared jackfruit in a medium bowl. Add the remaining chicken salad ingredients and stir until well combined. 

  4. 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. 

Recipe 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 Facts
Calories Per Serving: 74
% Daily Value
Carbohydrates 3g 1%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 1g 6%
Sodium 203mg 9%
Potassium 111mg 3%
Fiber 1g 4%
Sugar 1g 1%
Vitamin A 478IU 10%
Vitamin C 6mg 7%
Calcium 25mg 3%
Iron 1mg 6%