Vegan Chicken Salad (Printable)
Plant-based chicken salad with seasoned jackfruit, fresh veggies, and creamy vegan dressing. Ready in 30 minutes.
# What You'll Need:
→ Vegan Chicken
01 - 2 cups shredded jackfruit (canned, drained and rinsed) or store-bought vegan chicken pieces
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon salt
07 - Freshly ground black pepper, to taste
→ Salad Base
08 - 1 celery stalk, diced
09 - 1/4 red onion, finely chopped
10 - 1/2 cup red grapes, halved (optional)
11 - 1/3 cup chopped pickles or cornichons
12 - 1/4 cup sliced almonds or sunflower seeds
→ Dressing
13 - 1/3 cup vegan mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 tablespoon fresh lemon juice
16 - 1 tablespoon maple syrup or agave nectar
17 - 1 tablespoon fresh dill or parsley, chopped (optional)
18 - Salt and pepper, to taste
# How To Make:
01 - If using jackfruit, shred it thoroughly and squeeze out any excess moisture. Heat olive oil in a skillet over medium heat. Add the jackfruit or vegan chicken pieces along with smoked paprika, garlic powder, onion powder, salt, and pepper. Sauté for 5-7 minutes until lightly browned and fragrant. Remove from heat and let cool completely.
02 - In a large mixing bowl, combine the cooled sautéed jackfruit or vegan chicken pieces, diced celery, chopped red onion, halved grapes (if using), chopped pickles, and sliced almonds.
03 - In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, maple syrup or agave nectar, and fresh herbs. Season with salt and pepper to taste.
04 - Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
05 - Refrigerate for at least 15 minutes to allow the flavors to meld together.
06 - Serve on toasted bread, in wraps, or over a bed of crisp greens.
# Expert Tips:
01 -
- The combination of smoked jackfruit and tangy dressing delivers that classic deli flavor without any animal products at all.
- It comes together in thirty minutes flat, which makes it perfect for meal prep or those nights when cooking feels impossible.
02 -
- Wet jackfruit is the enemy of good texture, so spend an extra minute squeezing it dry in a clean towel before it ever hits the pan.
- The salad tastes noticeably better after resting in the fridge because the dressing soaks into the jackfruit and the onions soften slightly.
03 -
- Toast the almonds in a dry pan for two minutes before adding them, because that one small step makes the flavor exponentially better.
- If the dressing seems too thick after chilling, loosen it with a splash of lemon juice or water rather than adding more mayo.