Vegan Harvest Chicken Salad

Vegan Harvest Chicken Salad that’s a delicious, crunchy, fresh summer twist on the autumn classic! It’s great served as a dip with crackers, as a sandwich, as a wrap, or with greens.

Vegan | Gluten-free | Soy-free

This Vegan Harvest Chicken Salad is an easy-to-make meal that’s always a 100% crowd pleaser! It’s a filling and satisfying lunch that’s loaded with fruits, veggies, and nuts, mixed with a creamy dressing.

There are many variants out there, but this version is my absolute favorite. I know this is typically an autumn recipe, but you know me, I don’t play by the rules. It’s such a refreshing savory salad that I find perfect for summer.

The making of: Vegan Harvest Chicken Salad

This Vegan Harvest Chicken Salad is perfect to have on hand for hearty lunch and it’s easy to prepare ahead of the weekend. It’s even better than the traditional non-vegan recipe since there’s no cooking involved. 

For this recipe, you’ll use young jackfruit as a substitute for chicken. This is certainly not the first time I use jackfruit for similar purposes; who can blame me? The texture of jackfruit perfectly resembles chicken, as it has proven to work incredibly well for Vegan Chicharrones de Pollo, Vegan Chicken Dip, Vegan Arroz con Pollo, and Vegan Asopao de Pollo. 

You’ll also need celery and red apples (gala or fuji work best) for the perfect crunch, dried cranberries for a sweet kick, and pecans for extra nutrients and flavor. As a twist, I also decided to add broccoli slaw for extra nutritional value. For the creamy sauce, I use cashew cream, which I’ll include in the recipe below, but you can choose to use vegan mayo or even vegan yogurt if you desire. 

This recipe is also versatile! You can eat it as a salad, dip, or in a sandwich. Although it’s filled with lots of autumn flavors, I know you will love it enough to eat it year round!

Here are some serving ideas:

• As an actual salad; I personally love it with romaine, arugula, and spinach. 
• Serve it as a dip with crackers or pita chips. 
• Make it into a sandwich with some whole grain bread and fresh greens.
• Use it as a topping for toast, a.k.a. an open-faced sandwich.
• Make it into a wrap.

Notes:

• Leftovers? This recipe can stay fresh for up to 5 days in the fridge.
• For the apple, use a firm sweet apple like Gala or Fuji.
• The recipe calls for pecans but walnuts work well too.

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Vegan Harvest Chicken Salad

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cashew Cream:

• ½ cup raw cashews
• 1 garlic clove
• 1 tbsp nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt & pepper, to taste
• ½ cup water

Salad:

• 16oz can young jackfruit
• 1 gala apple, cubed
• 3 celery stalks, chopped
• ¼ cup dried cranberries
• ¼  cup pecan halves
• ½ cup broccoli slaw (sub. with regular cole slaw)
• 1 tbsp juice of a lemon
• Salt & pepper, to taste
• Optional: green onions, chopped

Procedure

1. First, prepare the sauce by adding all of the ingredients to a high-speed blender or bullet blender. Blend cashews until completely creamy and smooth; add more water if needed. Note: if you don’t have a high-speed blender, soak the cashews in hot water 2 hours prior to blending.
2. To prepare the jackfruit, drain from the can and rinse. Remove the seeds and shred them into smaller pieces.
3. In a large bowl, combine the jackfruit, apple, broccoli slaw, celery, pecans, and cranberries. 
4. Pour in cashew cream, and lemon juice, along with salt & pepper to taste. Toss everything together, and let chill in the fridge before eating to allow the flavors to mend together.
5. Serve as desired, and ENJOY!

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