Vegan Cafe Rio Chicken Salad
Indulge in the vibrant flavors of this Vegan Cafe Rio Chicken Salad, a plant-based twist on the popular Southwestern dish. Packed with smoky, shredded jackfruit that perfectly mimics chicken, this hearty salad is bursting with fresh ingredients like crisp romaine lettuce, juicy cherry tomatoes, creamy avocado, and zesty cilantro. Rounded out by seasoned black beans, nutty brown rice, and crunchy tortilla strips, each bite is a satisfying balance of textures and flavors. A tangy lime juice drizzle and a rich vegan creamy dressing tie it all together, making this salad a flavorful and wholesome choice for lunch or dinner. Ready in under an hour, this recipe is a crowd-pleaser that caters to vegans and non-vegans alike, delivering all the signature boldness of a Cafe Rio favorite—without the meat. Perfect for SEO searches like "vegan Tex-Mex recipes" or "jackfruit salad ideas," this dish is a must-try!
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Recipe Information
Ingredients
- 2 cans (20 ounces each) Canned young green jackfruit
- 1 cup Vegetable broth
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 head Romaine lettuce
- 2 cups Cooked brown rice
- 1 cup Black beans
- 1 cup Corn kernels
- 1 cup Cherry tomatoes
- 1 Avocado
- 0.5 cup Cilantro leaves
- 1 cup Tortilla strips
- 0.5 cup Vegan creamy dressing of your choice
Instructions
Drain and rinse the jackfruit, then cut the pieces into smaller sections, removing any seeds.
In a large skillet, heat olive oil over medium heat. Add the jackfruit and cook for about 5 minutes or until it begins to brown slightly.
Mix the vegetable broth, smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper. Pour this mixture into the skillet with the jackfruit.
Simmer the jackfruit, covered, for about 15 minutes, stirring occasionally, until the jackfruit is tender and easy to shred.
Preheat oven to 400°F (200°C). For a more authentic shredded chicken texture, use two forks to shred the cooked jackfruit in the skillet, then spread it on a baking sheet. Bake for 10 minutes to dry it slightly and enhance the texture.
While the jackfruit is baking, prepare the other salad ingredients. Chop the romaine lettuce and halve the cherry tomatoes. Dice the avocado and roughly chop the cilantro leaves.
In a large bowl, combine the chopped lettuce, cooked brown rice, black beans (rinsed and drained if using canned), corn kernels, cherry tomatoes, avocado, and cilantro leaves.
Add the baked jackfruit to the salad. Toss gently to combine all ingredients.
Drizzle the salad with lime juice and your choice of vegan creamy dressing, tossing again to coat evenly.
Top the salad with tortilla strips just before serving to maintain their crunch.
Serve the salad immediately in four bowls, ensuring each receives a generous amount of all components.
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4159 mg | 181% | |
| Total Carbohydrate | 328.9 g | 120% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 44.6 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 872 mg | 67% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 9578 mg | 204% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
