Vegan Chicken Salad Plant-Based (Printable)
Plant-based chicken salad with jackfruit, fresh veggies, and creamy vegan dressing. Perfect for lunch.
# What You’ll Need:
→ Vegan Chicken
01 - 2 cups shredded jackfruit (canned, drained and rinsed) or 2 cups 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 It:
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 to 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, 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, and fresh herbs if using. 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 before serving to allow the flavors to meld together.
06 - Serve on toasted bread, tucked into wraps, or spooned over a bed of fresh greens.
# Expert Tips:
01 -
- The texture from shredded jackfruit is shockingly close to real chicken, especially once it gets those crispy edges in the pan.
- That creamy, tangy dressing brings everything together and tastes like something you would order at a deli.
02 -
- Wet jackfruit is the number one reason this recipe fails, so do not skip the squeezing step no matter how impatient you feel.
- Chilling for the full fifteen minutes is not optional, because the dressing needs time to soak into the jackfruit and everything tastes noticeably better.
03 -
- If you cannot find jackfruit, store-bought vegan chicken strips work just as well and save you the shredding step entirely.
- A squeeze of extra lemon juice right before serving wakes up all the flavors like nothing else.