Jackfruit 'Chicken' Salad Sandwich

Jackfruit Chicken Salad Sandwich

6-7 Slider Rolls, or Mini Croissants
2 17 oz can of Jackfruit in Water
1 1/2 Not Chicken, Chicken Bouillon Cubes
3/4 C Nutritional Yeast
1/2 tsp Garlic Powder
1/4 tsp onion Powder

1/2 C Celery (Diced Small)

1/2 C Red Onion (Diced Small)

1 Sprig Dill

1 TBS Chopped Walnuts
6-7 Pieces of Green Leaf Lettuce
12-15 Slices of Roma Tomato
Grilled Avocado Vegan Mayo & Whole Grain Dijon Mustard to taste. (Find my recipe for Grilled Avocado Vegan Mayo HERE)

 

Click HERE for printable version


Jackfruit has been more of a recent addition into my life. It began with my first trip to Tasty Harmony, in Fort Collins, when I tried their Jackfruit Nachos. Oh my, was I in heaven! They were covered in cashew cheese, topped with a conglomerate of crisp produce, and cascading all throughout their crunchy chips were pieces of 'pulled pork' jackfruit cooked in BBQ sauce. Now that's my kind of nachos! DROOL! This enticed me to get my first can of jackfruit, and see all the things I could do with it. I juggled the can's I bought, decided I am terrible at juggling, and then decided to try cooking it with "Not Chicken, Chicken Bullion Cubes," that I just so happen to be in love with. It worked out SO well, that I decided to turn the 'chicken' into a chicken salad; resulting in me finally being able to indulge in chicken salad for first time in 20 years!....I know, right?! 

We begin this recipe by rinsing your jackfruit well, and then cutting the dense triangle tips off of the ends. Pull the jackfruit apart with your hands, like a total bohemian, and discard any of the seeds you may find.

 Add your pulled jackfruit into a sauté pan, with 3/4 C hot water, your not chicken chicken bouillon cubes, nutritional yeast, garlic powder, and onion powder. Cook on medium low heat until all the liquid is cooked out (around 8-9 minutes). 

Preheat your oven to 350°, and then spread your jackfruit onto a parchment lined baking sheet. Bake for 10 minutes, stir, and then cook for 15-20 more minutes. You want it to be dry and crisped around the edges. Meanwhile chop your produce, walnuts, and dill. Mix together in a bowl and set aside.

 Once your Jackfruit is done, layer your sandwich tops and bottoms with both mayo and Dijon, then top with jackfruit, veggie mix, tomatoes, and lettuce. Well, what are you waiting for lovie?! Dig in! ;)

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