The first time I served this vegan “chicken” salad at my sister’s garden party, even the dedicated meat-eaters couldn’t believe it wasn’t real chicken. I’ve spent years perfecting this recipe, discovering how jackfruit’s stringy texture creates that satisfying, meat-like consistency we all crave in a classic chicken salad.
The secret lies in the harmonious blend of fresh herbs and toasted pecans, which elevate this plant-based version beyond a mere substitute into something uniquely delicious. If you’re curious about how such simple ingredients can transform into something so remarkably familiar yet innovative, you’re in for quite a culinary revelation.
Recipe
The vegan “chicken” salad transforms humble jackfruit into a delightful plant-based version of the classic deli favorite. The combination of fresh herbs, crunchy vegetables, and creamy dressing creates a satisfying and protein-rich meal that captures the familiar flavors and textures of traditional chicken salad.
This versatile dish comes together quickly and can be served multiple ways – as a sandwich filling, wrapped in crisp lettuce leaves, or atop a bed of mixed greens. The shredded jackfruit provides the perfect meat-like texture while absorbing all the aromatic seasonings and creamy dressing.
- 2 (20 oz) cans young jackfruit in brine
- 1 cup vegan mayonnaise
- 3 celery stalks, finely diced
- 1/2 red onion, finely diced
- 1 cup pecans, toasted and chopped
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon celery salt
- Salt and black pepper to taste
Drain and rinse the jackfruit thoroughly, then pat dry with paper towels. Using your hands or two forks, shred the jackfruit into small, chicken-like pieces, removing any tough core portions.
In a large mixing bowl, combine the shredded jackfruit with vegan mayonnaise, celery, red onion, toasted pecans, dill, parsley, Dijon mustard, lemon juice, garlic powder, celery salt, salt, and pepper. Mix well until all ingredients are evenly distributed and coated with the dressing. Cover and refrigerate for at least 30 minutes before serving.
For optimal results, make sure to drain and press the jackfruit thoroughly to remove excess moisture, as this will prevent the salad from becoming too wet.
Toast the pecans in a dry skillet over medium heat until fragrant to enhance their flavor and crunch. The salad can be stored in an airtight container in the refrigerator for up to 5 days, though you may need to add a small amount of vegan mayonnaise to refresh the consistency before serving.
Step-By-Step Cooking Instructions
You’ll begin by thoroughly draining and shredding the jackfruit into chicken-like pieces, before whisking together the vegan mayonnaise with mustard, lemon juice, and seasonings in a separate bowl.
Next, you’ll fold in your crisp vegetables and fresh herbs, creating layers of texture and flavor throughout the mixture.
Finally, you’ll incorporate the toasted pecans and let your creation chill for at least 30 minutes, tasting and adjusting the seasonings just before serving.
Step 1. Drain and Shred Jackfruit
Begin by thoroughly draining and rinsing two 20-oz cans of young jackfruit in a colander under cool running water, ensuring all brine is removed.
Once rinsed, spread the jackfruit pieces across several layers of paper towels and gently press to remove excess moisture – this crucial step prevents your salad from becoming waterlogged.
Next, transfer the jackfruit to a large cutting board.
Using two forks or your fingers, carefully pull apart and shred the jackfruit into bite-sized pieces that resemble pulled chicken.
You’ll notice the jackfruit naturally separates into tender, fibrous strands.
Remove any tough core pieces you encounter, focusing on the soft, meaty portions that will create the most chicken-like texture in your finished salad.
Step 2. Mix Wet Ingredients Together
With your shredded jackfruit ready, it’s time to create the creamy base that will transform these strands into a memorable vegan “chicken” salad.
In a spacious mixing bowl, whisk together the vegan mayonnaise and Dijon mustard until smooth. Add the fresh lemon juice, garlic powder, and celery salt, stirring until the seasonings are thoroughly incorporated.
You’ll notice the dressing taking on a light, glossy sheen as you blend the ingredients. This creamy mixture will coat each piece of jackfruit perfectly, while providing the classic flavors you’d expect from a traditional chicken salad.
Don’t forget to taste and adjust the seasoning with salt and freshly ground black pepper – the wet ingredients form the foundation of your salad’s flavor profile.
Step 3. Combine Vegetables and Herbs
Fresh vegetables and aromatic herbs bring essential texture and brightness to your vegan chicken salad. Add your finely diced celery and red onion to the mixing bowl, ensuring they’re cut uniformly for consistent texture throughout. These vegetables will provide a delightful crunch that contrasts beautifully with the tender jackfruit.
Next, fold in your freshly chopped dill and parsley. The dill’s feathery texture and distinctive flavor perfectly complement the other ingredients, while flat-leaf parsley adds a clean, peppery note that enhances the overall taste profile.
You’ll want to distribute the herbs evenly throughout the mixture, taking care not to bruise them. The verdant specks of green won’t only enliven the salad’s appearance but will also infuse it with garden-fresh flavor.
Step 4. Mix in Toasted Pecans
Toasted pecans add a sublime depth and irresistible crunch that elevates this vegan chicken salad to new heights.
You’ll want to start by roughly chopping one cup of pecans into bite-sized pieces, then toasting them in a dry skillet over medium heat for 5-7 minutes until they’re fragrant and golden brown.
Once your pecans have cooled, gently fold them into your jackfruit mixture, ensuring they’re evenly distributed throughout the salad.
You’ll notice how their warm, nutty essence perfectly complements the fresh herbs and creates a delightful textural contrast against the tender jackfruit.
Don’t skip the toasting step – it’s essential for bringing out the pecans’ natural oils and intensifying their rich, buttery flavor that makes this vegan chicken salad truly memorable.
Step 5. Chill and Adjust Seasonings
After incorporating the toasted pecans, the final steps of perfecting your vegan chicken salad require patience and a discerning palate.
Transfer your mixture to an airtight container and let it chill in the refrigerator for at least 30 minutes, allowing the flavors to meld beautifully together.
Once chilled, taste your creation and trust your instincts as you fine-tune the seasonings.
You’ll want to adjust the salt and pepper to achieve the perfect balance, and don’t hesitate to add an extra splash of lemon juice for brightness or a touch more Dijon for tang.
If you find the texture too dry after chilling, simply fold in small amounts of vegan mayonnaise until you reach your desired creaminess.
Why I Love This Dish
While I’ve always enjoyed creating plant-based versions of classic dishes, this vegan “chicken” salad has become one of my absolute favorites for its remarkable ability to satisfy both vegans and non-vegans alike.
I’m constantly amazed by how perfectly jackfruit mimics the texture of shredded chicken, while the combination of fresh herbs and crunchy vegetables creates layers of bright, complex flavors.
What I love most is this recipe’s versatility – it’s equally delicious stuffed into a sandwich, wrapped in crisp lettuce leaves, or served atop a bed of mixed greens.
The toasted pecans add a wonderful warmth and richness that elevates the dish beyond a simple salad, making it a go-to option when I’m craving something both nourishing and deeply satisfying.
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