Vegetarian Shredded Chicken Salad
Elevate your salad game with this irresistible Vegetarian Shredded Chicken Salad, a fresh and colorful dish perfect for plant-based eaters. In this clever twist on the classic shredded chicken salad recipe, tender, meaty jackfruit takes center stage as the star ingredient, mimicking the texture of pulled chicken flawlessly. Seasoned with smoky paprika, garlic powder, and onion powder, the sautéed jackfruit is rich and flavorful, while the vibrant assortment of crisp veggies—shredded red cabbage, juicy cherry tomatoes, crunchy cucumber, grated carrots, and sweet red bell pepper—adds refreshing texture and color. Toss it all in a zesty lime-soy-maple dressing and finish with the earthy brightness of cilantro for a balanced bite every time. With a quick prep time of 20 minutes, this wholesome, vegan-friendly salad makes an ideal lunch or light dinner for up to four servings. Perfect for anyone seeking a healthy, satisfying, and easy-to-make meal, this recipe is sure to be a new favorite.
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Recipe Information
Ingredients
- 2 cans (14 oz each) canned young green jackfruit
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups, shredded red cabbage
- 1 large, grated carrot
- 1 large, sliced cucumber
- 1 diced red bell pepper
- 1 cup, halved cherry tomatoes
- 0.5 cup, chopped cilantro
- 3 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
Instructions
Drain and rinse the canned jackfruit. Remove the core and seeds, then shred the jackfruit pieces with your hands or a fork to create a 'shredded chicken' texture.
Heat olive oil in a large skillet over medium heat. Add the shredded jackfruit to the pan.
Season the jackfruit with smoked paprika, garlic powder, onion powder, salt, and black pepper. Sauté for about 10-12 minutes, stirring occasionally, until the jackfruit is lightly browned and tender.
In a large mixing bowl, combine shredded red cabbage, grated carrot, sliced cucumber, diced red bell pepper, halved cherry tomatoes, and chopped cilantro.
In a small bowl, whisk together lime juice, soy sauce, and maple syrup to create the dressing.
Add the cooked jackfruit to the salad and pour the dressing over the top. Toss everything together until well combined.
Serve the Vegetarian Shredded Chicken Salad immediately, adjusting seasoning with additional salt and lime juice if necessary.
Nutrition Facts
Calories |
177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 675 mg | 29% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.1 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1377 mg | 29% | |
*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.
