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Vegan Jackfruit (Chik'n) Salad Sammies

Jackfruit continues to amaze me at how much it looks like chicken! Robbie will grab this out of the pan raw munch it down like a champ.


  • 2 14oz Cans Organic Jackfruit (Native Forest brand)

  • 1/4 to 1/2 C of water for cooking the jackfruit

  • 1 or 2 large ribs celery, thinly sliced and chopped

  • ½ cup red or green onion, diced

  • 2 tsp poultry seasoning blend (see recipe link below)

  • Sprinkle Herbamare seasoning or sea salt

  • 1/2 or 1 C of Vegan Egg/Chik'n Salad Sauce (see recipe link below)

  • 1 to 2 tbsp maple syrup (taste preference)

Vegan Egg/Chik'n Salad Sauce and Poultry Seasoning link

Optional Add-ins: 1/2 tbsp Dill, 1 cup Sliced Grapes, and/or ⅔ cup Raisins or other dried fruit.

Serve with buns or romaine lettuce leaves or shreds.


  • Drain and rinse the jackfruit using a colander. Cut the tough core pieces away and shred the fruit up as best you can. You can cut up the core pieces if you desire. They are just a bit tougher. Add jackfruit to a large skillet type pan with about 1/4 to 1/2 cup of water the the pan to prevent sticking while warming. Add poultry and herbamare spices to the pan. Cook stirring and separating the jackfruit on medium heat for about 5 to 7 minutes. Until warmed through. Add more water if needed to prevent sticking to the pan. Remove from heat and place jackfruit mixture in a bowl to cool.

  • Cut up the celery, onions and additional fruit or veggie add-ins.

  • Mix together the maple syrup with the Vegan Egg/Chik'n Salad Sauce.

  • Combine the jackfruit with the sauce, fruits and veggies. Serve.

  • It does taste better after it has been cooled for a couple of hours.

  • Store in the fridge for up to 3 days.

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