Recipe by Oh She Glows

A Creamy, Smoky, Fresh and Crunchy Bite in Every Scoop

This smoky jackfruit chicken style salad is the perfect mix of creamy, crunchy and bright. Tender jackfruit shreds soak up all the smoky paprika and fresh lemon while crisp celery, sweet bell pepper and green onion bring that satisfying crunch you expect from a classic deli style salad. It is light, flavorful and wonderfully plant powered.

Everything comes together in minutes and tastes even better after a little chill time. Scoop it onto sandwiches, fold it into wraps or pile it high onto crackers for a snack that feels both nostalgic and totally new. It is one of those simple recipes that earns a permanent spot in your weekly rotation.

Why You’ll Love This Recipe

• Creamy deli style texture with smoky, bright flavor
• Perfect for sandwiches, wraps, salads or snacking
• Quick to prep and great for make ahead meals
• Naturally dairy free and packed with fresh veggies
• A fun plant powered twist on a classic favorite

Smoky Jackfruit “Chicken” Salad

---

• Author: Oh She Glows
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

Description

A Smoky Spoonful of Comfort

This creamy, smoky jackfruit chicken style salad is full of fresh crunch and deli inspired flavor, perfect for sandwiches, wraps or snacking.

---

Ingredients

Scale 1x2x3x

• 1 can (14 ounces) young jackfruit in brine

• 2 celery stalks finely chopped

• 3 green onions thinly sliced

• 1/2 cup finely chopped red bell pepper

• 3 tablespoons vegan mayo

• 1 small garlic clove minced

• 2 to 3 teaspoons fresh dill minced

• 2 to 3 teaspoons fresh lemon juice

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon fine sea salt or to taste

• freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Drain and rinse jackfruit. Trim off firm core pieces and discard. Chop the stringy tender parts into small shreds.

2. Add chopped jackfruit to a mixing bowl and stir in celery, green onion, bell pepper, mayo and garlic.

3. Add dill, lemon juice, smoked paprika, salt and pepper. Adjust seasoning to taste.

4. Serve on sandwiches, in wraps, on salads or with crackers. Refrigerate leftovers 3 to 4 days.

Notes

Serve in lettuce wraps for a fresh crunch.

Pile onto toast with mashed avocado for a satisfying lunch.

Scoop onto crackers or rice cakes for an easy snack.

Nutrition info is approximate.

• Prep Time: 15 minutes
• Cook Time: –
• Category: Salads and Sides, Handhelds & Sandwiches
• Method: No Cook
• Cuisine: Fresh and Simple, Vegan

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 110kcal
• Sugar: 3g
• Sodium: 300mg
• Fat: 5g
• Saturated Fat: .5g
• Unsaturated Fat: 4.5g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg