"Chicken" Salad

• servings: 5 servings
• active time: 10 minutes
• total time: 15 minutes

Ingredients

550 grams young canned jackfruit (approx 2 x 565g cans, drained)

250 grams / 1 and ½ cups cooked chickpeas (1 x 400g can drained)

2 tsp nutritional yeast

2 tsp soy sauce (or tamari for gluten-free)

1 tsp raw sugar

1 tbsp neutral flavoured oil

1 French shallot (peeled and finely diced)

¼ cup capers (drained and chopped)

¼ cup vegan yoghurt

½ cup vegan mayonnaise

½ tbsp red wine vinegar

2 tbsp chopped parsley

½ cup celery (finely diced)

salt and pepper to taste

Directions

For the "Chicken"

To prepare the jackfruit, drain the young jackfruit from the can, give it a good rinse under running water and then pop it into a clean cloth or nut-milk bag and give it a good squeeze to get rid of the extra moisture. We don't want the brine-y flavour here. Now, thinly slice each triangle lengthways and pop the pieces in a large bowl. Add the chickpeas, nutritional yeast, soy sauce and sugar and stir well to combine.

Heat the oil in a large pan over medium heat. When the pan is hot add the jackfruit and chickpea mixture and cook for 5 minutes, stirring regularly. While cooking, break up the jackfruit with a fork to resembled shredded chicken. Remove from the heat to cool.

For the Dressing

To a large bowl add the French shallot, capers, yoghurt, mayonnaise, vinegar, parsley, and celery. Stir to combine well

Add the cooled jackfruit/chickpea mixture and mix well to combine before seasoning with salt and pepper.

Nutrition

• Calories: 363 kcal
• Total Fat: 19 g
• Saturated Fat: 4 g
• Cholesterol: 2 mg
• Sodium: 754 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 5 g
• Total Sugars: 2 g
• Protein: 6 g