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A red tomato stuffed with chicken salad on a wooden board.

Vegan Chik’n Salad

A creamy and healthy vegan version of chicken salad.
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Course: Salad
Cuisine: American, Vegan
Keyword: jackfruit, vegan chicken salad
Prep Time: 4 hours 15 minutes
Cook Time: 1 hour 10 minutes
0 minutes
Total Time: 5 hours 25 minutes
Servings: 4 Approximately 4 cups
Calories: 427kcal
Author: Linda Meyer
Cost: $8


  • stove


  • 2 cups no-chicken broth or vegetable broth
  • 20 ounce young green jackfruit in water
  • 1 large celery stalk finely chopped
  • 1 green onion finely chopped
  • 1/2 cup finely chopped apple
  • 1/2 cup sunflower seeds raw or roasted
  • ½ cup vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • Finely ground sea salt and black pepper to taste


  • Bring the broth to a boil and reduce to simmer. Drain and rinse the jackfruit, then shred it by hand and add to the broth. Simmer while you prep the vegetables and apple. Drain the broth and press the excess liquid.
  • Put the chopped celery, green onion, apple, jackfruit, 1/2 cup sunflower seeds, 1/2 cup vegan mayo, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and salt and pepper to taste in the bowl and stir until fully combined.
  • Store in an airtight container in the refrigerator for up to 3 days. This does not freeze well.


Only use young green jackfruit packed in water. Fresh jackfruit will not work for this recipe. 
You can substitute the jackfruit with chickpeas, but it will not taste the same and the texture will be off. 
Substitute the apple with red grapes if you like. 
This recipe was edited to make it easier and quicker. The original recipe had chopped red grapes and dried cherries. Feel free to substitute those for the apple. 
1 cup raw cashews
1/2 cup plant milk (oat, cashew, almond, pea, or soy will work)
1 tbsp lemon juice
1 tbsp white vinegar
1 tbsp Dijon mustard
salt and pepper to taste
Soak the cashews in water for at least 4 hours or boil them for 10 minutes until they're soft and puffy.
Drain the cashews and put them in a high powered blender with the remaining ingredients and blend on a high speed until the dressing is smooth and creamy. Scrape the sides of the pitcher during the blending process to blend any solid pieces that may stick to the sides.  Add more milk if it's too thick. 
Follow the directions above and stir the dressing into the jackfruit and vegetables. 


Serving: 1cup | Calories: 427kcal | Carbohydrates: 44g | Protein: 4g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 691mg | Potassium: 281mg | Fiber: 3g | Sugar: 3g | Vitamin A: 307IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1mg