Jackfruit "Chicken" Salad
Difficulty: Easy | Makes: 4-6 Servings
This plant-based deli salad alternative utilizes our Roland® Young Green Jackfruit in Brine as the base for a creamy dish that can be eaten alone or on your favorite bread or roll.
Ingredients
- 1 can Roland® Young Green Jackfruit in Brine
- 1/8 cup mayo
- 1/8 cup Greek yogurt
- 1 tablespoon Roland® Dijon Mustard
- 1 tablespoon Roland® Capers, finely chopped
- 1 teaspoon caper brine
- 2 ribs celery, finely chopped
- 1/4 cup chopped Roland® Fire Roasted Red Pepper Strips
- 1/4 cup red onion, diced
- 1/2 teaspoon dried dill
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Directions
- Remove jackfruit from can, discard brine, and place in a colander. Run under cold water for a few minutes and then drain. Shred jackfruit with hands or a potato masher. (You can also finely chop with a knife but the key is to make sure it isn’t chunky).
- To make sure the salad doesn’t get too watery, pat dry with paper towels to remove any excess moisture.
- Place all items, except the red pepper, in a bowl and mix together well to combine. Add the red pepper and lightly mix.
- Store in the refrigerator for a couple of hours. (We've found refrigerating overnight is best to really incorporate all the flavors).
- Enjoy!
*For a vegan version, avocado mayo can replace the Greek yogurt and regular mayo.
