Spring is in the air! Well at least in my mind, still pretty darn cold here in Chicago, but it is March! If you think it, Spring will come…maybe, you never know in the mid-west. Any who, Spring fever is in full force and that gets me thinking about light springy dishes to create! I have the perfect light and delicious meal that will have you picking tulips and getting your pastels out of winter storage.
I don’t know about you, but chicken salad always makes me think of warmer weather, lighter eating and BBQs. While we are still a few…30 degrees away from true BBQ weather at this point, we did make it to March! Yay, maybe only a few more days sprinkled in with snow showers and temps below 30, one can hope! I wanted to create a meatless version of chicken salad with a bit of a kick! You know me, always up for a good kick! So, to replace the chicken I used the Jack of all trades fruit, Jackfruit! I have used it for tacos too and it really has a meaty texture perfect for the swap in these recipes.
I used young green Jackfruit in the can, Dragonfly. This recipe comes together with almost no effort at all and is perfect for lunch or light dinner (meatless Mondays anyone?) For the mayo, I used part Avocado Mayo (I love Primal Kitchen) and part coconut yogurt (Coyo is my fav). Then I just mixed in the blackened seasoning I got from Whole Foods and some chopped veggies! Eat it over a salad, in a lettuce cup or wrap it up! Or just eat it out of the bowl! Whatevs!
Top it off with your favorite microgreen! My new obsession is broccoli sprouts! It’s brain food! For real, look it up on the Information Super Highway… 🙂
Looks like chicken! 🙂
I used Siete Almond Flour Wraps, but you can use whatever is your favorite!
There you go, this chicken less “Chicken” salad is bright, spicy and spring fare approved (Vegan not required, but Vegans Welcome)! So, get your pedal pushers out ( that would be short pants for all you millennials), your spring dishes (because everyone has seasonal dishware, right?) and whip up a batch of this “Chicken” Salad. Don’t forget to pour yourself a glass of Rose’, sit back, relax and smell the roses (you bought, because it’s still too cold out).
Enjoy!
- 1 can young jackfruit in the can (Dragonfly)
- ¼ cup avocado mayo (Primal Kitchen)
- ¼ plain coconut yogurt (Coyo natural is my choice)
- 2 tsp. blackening seasoning (Whole Foods Brand or homemade)
- ⅓ cup chopped red onion
- 1 grated garlic clove
- ¼ cup chopped celery
- ¼ cup chopped red bell pepper
- The juice from half a lemon
- Salt to taste
- Drain the canned jackfruit in colander and rinse with cold water. Cut and shred the jackfruit so it resembles pulled chicken. Place in a bowl and set aside.
- In a separate bowl, combine the mayo, coconut yogurt, garlic, spice mixture and lemon juice and stir to incorporate.
- Add the shredded jackfruit along with the chopped veggies to the bowl with mayo mixture. Stir to combine fully and coat the jackfruit. Add salt to taste. Cover and refrigerate for an hour to overnight before serving.
- Enjoy!
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