Green unripe jackfruit has been a popular meat alternative, especially recently in the vegan cooking world. This recipe takes advantage of jackfruit’s fibrous texture to make a mock chicken salad that looks and tastes like the original with no birds harmed. Click here for the printable recipe.

vegan-jackfruit-chicken-salad-sandwich-triangles

I never did like green jackfruit in savory dishes; ever since I was a kid. Back in the day, my parents had good friends who were Buddhists. So occasionally when we went over to their house for dinner, they would have some Chinese vegetarian dishes. To be honest, I wasn’t a fan. Strong shiitake mushrooms flavours, textures that I wasn’t used to from water chestnuts and bamboo shoots, and things that looked like meat but didn’t taste as expected including bean curd and green jackfruit. I didn’t know it was jackfruit at the time but I remembered the texture and taste once I tried my first jackfruit “pulled pork” recipe. 

You may remember that I’ve tried green jackfruit a few times to make the ever popular vegan pulled pork. However, I could always taste the bubblegum-like flavour under the barbeque sauce which really put me off. I tried soaking the green jackfruit pieces, then rinsing them, cooking the living hey out of it, over saucing and over spicing but I could still taste that taste underneath it all.  

Green jackfruit, rinsed, cores and seed pods removed, and squeezed dry.

Green jackfruit, rinsed, cores and seed pods removed, and squeezed dry.

But still, jackfruit has an intriguing texture and I thought if I could only get that taste out, it would be such a useful ingredient. A few viewers had recently asked for chicken salad and tuna salad type recipes and you guys know I like to fulfill your requests so I thought I’d give jackfruit one last try. The video below is What I Ate Vegan #64, in which I demonstrate how I made this recipe.

This time, I soaked the jackfruit pieces in water while squeezing them; forcing the pieces to come apart into small fibers. I cut away the tough core sections and picked out the creepy alien-looking seed pods. I noticed the water got a little bubbly so I drained and rinsed, again and again until there were no bubbles. After each rinse, squeezed the jackfruit as dry as I could.  After the 5th rinse, the flavour was very faint but still there. I hoped that it was faint enough to be covered by seasonings this time.

vegan "chicken" salad

vegan “chicken” salad

The rest of the ingredients are your typical chicken or tuna salad ingredients: mayo (vegan, of course), celery, onion, mustard, salt, pepper, etc. I had been making them with chickpeas for years, which I love, but no one could mistake my chickpea salad for chicken or tuna salad. For this recipe, I switched out half the chickpeas with jackfruit and added some poultry seasoning and nutritional yeast. Chickpeas are great because they already have a some what chicken-like savory flavour. Nutritional yeast also gives a chicken-like flavour; like cheap chicken noodle soup powder. Poultry seasoning is just an herb blend that is commonly used in chicken dishes but doesn’t taste like birds at all. 

vegan-jackfruit-chicken-salad-sandwich

The result was the most chicken-salad like vegan salad I’ve ever tried. The texture is incredible and the flavour is delicious. I hope you give this a try and let me know what you think! 

If I was making a tuna-style salad, I’d add a little powdered nori or dulse flakes and decrease the amount of nutritional yeast just a smidge. But I didn’t have any nori or dulse on hand so that will be an experiment for another day! 


Printable Recipe for Vegan Jackfruit “Chicken” Salad – US

Vegan Jackfruit Chicken Salad
Serves 6
Green jackfruit transforms chickpea salad into the most realistic looking and tasting mock chicken salad. Be sure to use unripe jackfruit for this recipe. You can buy it canned in Asian markets and in international foods sections of major grocery stores as well as online. This recipe uses US measurements. For metric amounts, click here.
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Ingredients
  1. 1 20oz can of green jackfruit in water or brine
  2. 1 cup cooked chickpeas
  3. 1/2 cup diced celery (about 1 large stalk)
  4. 1/4 cup diced onion
  5. 1/4 cup vegan mayonnaise
  6. 3-4 tablespoons nutritional yeast
  7. 2 teaspoons prepared mustard
  8. 1/2 teaspoon garlic powder
  9. 1/2 teaspoon poultry seasoning (herb blend)
  10. 1/2 teaspoon celery salt (to taste)
  11. 1/4 teaspoon black pepper (to taste)
  12. pinch paprika
Instructions
  1. Remove the tough core and seed pods from the jackfruit. Squeeze the pieces to seperate the fibers and reveal hidden seed pods. Place the fiborous parts in a large bowl and discard the cores and seed pods. Soak, rinse and drain the jackfruit several times. You can use a wire mesh strainer to drain the water without losing the tiny jackfruit fibers. Squeeze the jackfruit as dry as you can after each rinse. Repeat 5 to 6 times or until the water no longer forms bubbles and the jackfruit taste is reduced.
  2. Seperately, combine all the other ingredients in a food processor and process until fairly smooth. You can choose to keep the mixture a bit more chunky if preferred.
  3. Combine the chickpea mixture with the jackfruit. Taste and adjust the seasonings to taste. Enjoy!
Mary's Test Kitchen http://www.marystestkitchen.com/

Printable Recipe for Vegan Jackfruit “Chicken” Salad – Metric

Vegan Jackfruit Chicken Salad
Serves 6
Green jackfruit transforms chickpea salad into the most realistic looking and tasting mock chicken salad. Be sure to use unripe jackfruit for this recipe. You can buy it canned in Asian markets and in international foods sections of major grocery stores as well as online. This recipe uses metric measurements. Click here for US amounts.
Write a review
Print
Ingredients
  1. 1 591ml can of green jackfruit in water or brine
  2. 150g cooked chickpeas
  3. 65g diced celery (about 1 large stalk)
  4. 40g diced onion
  5. 60ml vegan mayonnaise
  6. 45-60ml nutritional yeast
  7. 10ml prepared mustard
  8. 5ml garlic powder
  9. 5ml poultry seasoning (herb blend)
  10. 5ml celery salt (to taste)
  11. 2.5ml black pepper (to taste)
  12. pinch paprika
Instructions
  1. Remove the tough core and seed pods from the jackfruit. Squeeze the pieces to seperate the fibers and reveal hidden seed pods. Place the fiborous parts in a large bowl and discard the cores and seed pods. Soak, rinse and drain the jackfruit several times. You can use a wire mesh strainer to drain the water without losing the tiny jackfruit fibers. Squeeze the jackfruit as dry as you can after each rinse. Repeat 5 to 6 times or until the water no longer forms bubbles and the jackfruit taste is reduced.
  2. Separately, combine all the other ingredients in a food processor and process until fairly smooth. You can choose to keep the mixture a bit more chunky if preferred.
  3. Combine the chickpea mixture with the jackfruit. Taste and adjust the seasonings to taste. Enjoy!
Mary's Test Kitchen http://www.marystestkitchen.com/
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Showing 3 comments
  • disconouvo
    Reply

    This is going to motivate me to track down a can of jackfruit.

    • Blah
      Reply

      It shows above, you can buy it online at Amazon.

  • Lynn
    Reply

    I just started using green jackfruit for curried dishes. I will try it for chicken salad soon. Thanks for posting this recipe!

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