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Vegan Chikn’ Salad

Course Main Courses
Cuisine American

Ingredients
  

  • 1 quart vegetable broth or no-chicken broth
  • 1 can young jackfruit in water
  • 1/2 raw cashews soaked in water for least 4 hours
  • 1/3 cup unsweetened almond milk
  • Juice from 1/2 lemon
  • 2 garlic cloves chopped
  • 1 tsp ground sea salt
  • 2 celery stalk finely chopped
  • 1 green onion finely chopped
  • 2/3 cup dried cranberries or cherries
  • 1/2 tsp onion powder
  • 1/2 tsp Cappy’s dry rub Amazon
  • 1/2 tsp dill
  • sea salt and black pepper to taste
  • Pretzella Bun my favorite!

Instructions
 

  • Bring the broth to a boil and reduce to simmer. Meanwhile, drain and rinse jackfruit then add to broth. Simmer for 1 hour with the lid on the pot.
  • Drain the broth from jackfruit and shred in a bowl.
  • Next, drain and rinse the cashews and put in a high-powered blender with the almond milk, lemon juice, garlic, and salt and blend until smooth and creamy, 90 seconds. You shouldn’t see or taste the nuts.
  • Put the jackfruit, cashew cream ( add to until you get the desired amount of creaminess), combined the rest of the ingredients to the bowl, and mix well. Chill or eat room temperature. Store in an airtight container for up to 2 days in the refrigerator.
  • Serve on your choice bun or bread. Or top on your favorite salad.
Keyword vegan
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