Jackfruit Chicken Salad Sandwich is full of crunchy walnuts, juicy grapes, and a creamy dressing. This vegan recipe is a refreshing 30 minute meal!
This crispy, creamy, crunchy and slightly sweet chicken salad sandwich used to be my favorite. The one you could pick up at Arby’s or make yourself with a can of chicken. Which even in the height of my chicken eating days, canned chicken was always a bit off tasting to me.
These days, I get all those refreshing flavors in this Jackfruit Chicken Salad Sandwich. It is every bit as hearty and full flavored, but decidedly less suspicious than fast food or canned chicken. I love the convenience of this sandwich and that I can whip it up most nights of the week in under 30 minutes.
The real trick for getting this Jackfruit Chicken Salad Sandwich to taste like the real thing is in the seasonings. Chicken on its own doesn’t always have a lot of flavor, but rub it with poultry seasoning and it is the chickeny-est tasting chicken in all the land.
The same goes for jackfruit. It is pretty bland on its own, but add in a dash of poultry seasoning and it starts to sing. And taste just like chicken.
This is one great sandwich, but don’t put baby in a corner. The Jackfruit Chicken Salad Sandwich mixture doesn’t have to be served between two slices of bread. So, spread it on crackers, pile it on salads, and tuck it into lettuce cups. It’s great any way you serve it.
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Jackfruit Chicken Salad Sandwich is full of crunchy walnuts, juicy grapes, and a creamy dressing. This vegan recipe is a refreshing 30 minute meal!
Ingredients
- 1/4 cup + 2 tablespoons chopped walnuts
- 2 ribs celery, chopped
- 3/4 cup halved grapes
- 1 (20) oz can green jackfruit in brine, drained and broken up into bite-sized shreds
- 8 slices gluten free bread
For the dressing:
- 1/3 cup + 1 tablespoon vegan mayo
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/2 teaspoon ground poultry seasoning
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees. Spread the walnuts out on a baking tray and bake for 7 minutes, or until the walnuts are golden brown and fragrant. Set aside.
- While the walnuts are toasting, stir together all of the dressing ingredients in a large bowl. Add in the celery, grapes, jackfruit, and toasted walnuts. Stir well to combine. This mixture keeps well in the fridge for up to 5 days and the flavors continue to develop over time.
- When you are ready for a sandwich, pile the mixture onto a slice of toasted bread and then top with a second toasted slice. Enjoy!
Notes
This salad is also great served with crackers or tucked into lettuce wraps!
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