Tag Archives: Non-dairy Vegan Mayo

Curried Chicken-less Jackfruit Salad Sandwiches

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Best Foods new egg-free, cholesterol-free spread called Carefully Crafted Dressing & Sandwich Spread is helping me gear up for summer picnics and tea parties.  I decided to recreate a past favorite to share at my next summer gathering, Curried Chicken-less Jackfruit Salad Tea Sandwiches.  In my pre-vegan years, I catered many tea parties.  Of all the dishes I made, my curried chicken salad recipe was most-loved.  In my vegan-friendly version, I utilize Best Foods Carefully Crafted Dressing & Sandwich Spread to make the curried dressing. 

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Carefully Crafted is smooth, creamy, light, and has a tangy zip, which makes it perfect in transforming my recipe into something even non-vegans can enjoy.  In addition to using Carefully Crafted, I use young green jackfruit in place of roasted chicken.  Jackfruit can be found in Asian markets or, for all Los Angeles locals, at OrganixLA.  Otherwise, jackfruit can be ordered online!   To get a palatable texture and make it more easily digestible, I braise the young green jackfruit.  After being braised and shredded, it very much resembles shredded chicken.

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What I enjoy most about this recipe are the exotic flavors and textures of curry powder, mango chutney, and the crunchy texture of the water chestnuts, almonds, celery, and the sweetness of the grapes.  There are several ways to enjoy this curried jackfruit salad: between 2 slices of whole wheat bread or topped onto one slice of gluten-free bread; wrapped inside of a tortilla or collard leaf; to top a salad with; or just on its own, as my sister Riva enjoys it best.  This recipe is so simple, and with Best Foods Carefully Crafted as part of my recipe, I can rest-assured that there are no mystery ingredients and feel good about serving this to my loved ones.

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This article was created in partnership with Best Foods and FeedFeed – all opinions expressed are my own.

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Curried Chicken-less Jackfruit Salad Sandwiches

Serves: 6-8

Time: 3 hours

 

Ingredients

Braised Jackfruit:

4 cups (2 cans or 20 oz. drained) young green jackfruit (don’t use the sweet kind!)

3 cloves garlic, roughly chopped

3 cups vegetable stock

¼ tsp sea salt

1/8 tsp freshly ground black pepper

Dressing:

½ cup plus 2 Tbsp Best Foods Carefully Crafted Dressing & Sandwich Spread

 

1 Tbsp coconut aminos (or tamari or Bragg’s liquid aminos)

1 Tbsp fresh lemon juice

1 ½ tsp curry powder

1 Tbsp prepared mango chutney

Salad:

½ cup celery, diced

1 (8 oz can) water chestnuts, chopped

2 cups seedless red grapes, halved

5-6 Tbsp slivered almonds

 

Directions

1. Preheat the oven to 400 degrees F.

2. In an 8”X8” or 9”X9” square baking dish, combine all of the ingredients for the braised

jackfruit.

3. Place in the oven for 2 hours.

4. Once it has cooked for 2 hours, use 2 forks to pull the jackfruit, resulting in shredded jackfruit.

5. In a medium bowl, combine all of the ingredients for the dressing and whisk together.

6. Add the remaining salad ingredients including the shredded jackfruit and toss to combine.

7. Cover and refrigerate until ready to serve.  This can be eaten on its own, in a wrap, between 2

slices of bread (or on top of one slice of bread), or on top of lettuce.  I like to cut off the edges of

the bread if I make sandwiches and cut them into fours to create cute little tea sandwiches. 

 

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