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"Chicken" Salad

Time: 20 minutes 

Serves: 2-4 


Oil-Free "Mayo" Ingredients: 

  • 1 cup cashews (soaked for a couple of hours)* 

  • 1 cup peeled and roughly chopped zucchini 

  • 3 Tbsp lemon juice

  • 1 large garlic clove

  • 1 Tbsp minced shallot 

  • 1/2 tsp salt 

"Chicken" Salad Ingredients: 

  • 1 cup of Oil-Free "Mayo"(above) or Garlic Aioli 

  • 1 14oz can of young jackfruit, drained and roughly chopped (7.9 oz drained)

  • 2 cups carrots, diced 

  • 2 cups celery, diced

  • 1 cup red onion, diced 

  • 1 cup diced vinegar-free pickles (optional, but highly recommended)** 

  • 1 large garlic clove, minced 

  • 2 tsp dried dill or 2 Tbsp freshly minced dill  

Instructions: 

  1. Prepare the mayo by adding all the ingredients to a high-speed blender on high. Blend until a smooth and creamy consistency is reached, scraping down the sides as needed. Set 1 cup aside for the "Chicken" Salad. 

  2. In a large bowl stir the "Chicken" Salad ingredients with the mayo. Taste test and add more dill or salt as desired. 

  • *Don't have time to soak your cashews? Boil on high for several minutes until very tender 

  • **If you can't find vinegar-free pickles, you may want to add a bit more salt to the salad since the pickles add a lot of salt flavor. 

  • If you like a lot of garlic try using our garlic aioli for the mayo, however, the aioli is higher fat and contains oil.


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