Smoky Jackfruit "Chicken" Salad

Name: Smoky Jackfruit "Chicken" Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 (14-ounce/398 mL) can young jackfruit (in brine)*; 2 medium (140 g) celery stalks, finely chopped; 3 medium (45 g) green onions, thinly sliced; 1/2 cup (67 g) finely chopped red bell pepper; 3 tbsp (45 mL) store-bought vegan mayo or 5-Minute Mayo**; 1 small (5 g) garlic clove, minced; 2–3 tsp (3 g) minced fresh dill; 1/2 tsp smoked paprika; 1/4 tsp fine sea salt, or to taste; Freshly ground black pepper, to taste; 2 to 3 teaspoons (10 to 15 mL) fresh lemon juice, to taste

By Angela Liddon · Oh She GlowsPublic

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I recently started experimenting with jackfruit recipes, and I discovered that jackfruit makes a fantastic sub for chicken in a traditional chicken salad. My goodness, it’s delicious (and not only is jackfruit delicious, it’s rich in Vitamin C too)! Because jackfruit has such a mild flavour, it takes on all the wonderful flavours in this dish—tangy lemon and dill, creamy eggless mayo, savoury garlic, and smoky paprika. I’ve added fresh vegetables like celery, green onion, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. To boost the protein, I like adding hemp hearts. You can find canned jackfruit online or in health food stores, Asian grocery stores, and the international section of some chain grocers. Recipe is adapted from my favourite Chickpea Salad.

Prep: 15 min
Total: 15 min
Servings: 4

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This recipe was taken from Smoky Jackfruit "Chicken" Salad · by Angela Liddon. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1(14-ounce/398 mL) can young jackfruit (in brine)*
2medium (140 g) celery stalks, finely chopped
3medium (45 g) green onions, thinly sliced
0.5 cup(67 g) finely chopped red bell pepper
3 tbsp(45 mL) store-bought vegan mayo or 5-Minute Mayo**
1small (5 g) garlic clove, minced
2–3 tsp(3 g) minced fresh dill
0.5 tspsmoked paprika
0.25 tspfine sea salt, or to taste
—Freshly ground black pepper, to taste
—2 to 3 teaspoons (10 to 15 mL) fresh lemon juice, to taste

Steps

1
Drain and rinse the jackfruit. Place the drained jackfruit segments onto a large cutting board. Using a knife, slice off the fibrous core of each jackfruit segment. You’ll only want to use the “stringy” parts that resemble pulled pork. Discard the core and chop the remaining pieces into small 1/2-inch chunks. It should look like shredded chicken and you should have about 1 1/2 cups chopped.
2
Add the chopped pieces to a bowl and stir in the celery, green onions, bell peppers, mayonnaise, and garlic until combined.
3
Now stir in the dill and season with the lemon juice, smoked paprika, salt, and pepper, adjusting quantities to taste after mixing.
4
Serve in a sandwich or wrap, on top of a big salad, or with crackers. I love enjoying it with rice cakes and mashed avocado too. Leftovers can be refrigerated in an airtight container for 3 to 4 days. Stir before serving.

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Per portion

Calories: ~12.7 kcal
Protein: ~0.8 g
Fat: ~0.1 g
Carbs: ~3.7 g
Fiber: ~0.7 g
Sodium: ~1.4 mg

3 ingredients still need USDA food links. medium (140 g) celery stalks, finely chopped is linked but not in a weighable unit yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

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