Jackfruit "Chicken" Salad (High Raw, Vegan, GF)

 Jackfruit Chicken Salad

 

After the recent eggless salad and mock tuna salad creations I made, I got to thinking about how I could make a mock chicken salad. I remembered that the canned jackfruit I sometimes buy from Trader Joe's could take on the texture of chicken and decided to come up with a recipe based off of that. What I came up with turned out so good that I made it a second time right away! 😄 I think it turned out even better the second time around ... possibly because of modifications I made or maybe because my fiancé helped me with preparing it. 😉 I hope you enjoy it too. Btw, if you want to keep it 100% raw I gave some alternatives in the recipe for ya! 😁

 

Jackfruit “Chicken” Salad

Ready in 20-30 minutes

Servings 2-4

 

Ingredients

  • 2 lb canned jackfruit or 4 cups young Thai coconut 
  • 1 ⅓ cups chopped celery
  • ⅔ cup chopped green onions
  • ½ cup dried cranberries
  • 1 cup sliced grapes
  • ½ cup goji berries
  • 1 cup of Cashew Mayonnaise (recipe below) or if lazy use Vegenaise
  • 4 tbsp lemon juice
  • ⅓ cup nutritional yeast
  • 2 tbsp tamari
  • 2 tbsp Dijon mustard or 2 tsp ground mustard
  • ⅓ cup fresh dill or 3 tsp dried dill
  • 1/4 tsp garlic powder
  • ½ tsp black pepper

 

Preparation

  1. Drain jackfruit and mash pieces until they resemble pieces of chicken. Place in a medium to large mixing bowl.
  2. Add the rest of the ingredients and stir everything together until evenly combined.
  3. Serve right away as is or cover and store in the refrigerator.
  4. Bon appetit!



Cashew Mayonnaise

Ready in 2.5 hours

Servings 1-2

 

Ingredients

  • 1 cup raw cashews, soaked for 2 hours
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 3 medjool dates
  • 1 tsp sea salt
  • 1 tsp onion powder
  • 1 tsp garlic powder

 

Preparation

  1. Soak cashews in water for 2 hours, drain, and rinse. Place in your high speed blender.
  2. Add the rest of the ingredients and blend on high until mixture is smooth and creamy.
  3. Store in a glass, airtight container in the refrigerator. Should keep for about 2 weeks.

 


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