+GF +SF
When the idea of chicken salad comes to mind, there’s one thing that we typically think of: mayonnaise. Let us be the first to tell you that mayo was never a staple in our home. In fact, I recall one person in the Meyer household referring to it as “the devil’s food” they despised it so much. So, we’ve taken this mayo and chicken-riddled “salad” and turned it into a healthy vegan version. —LM + AM
SERVES 4
1 qt (960 ml) no-chicken broth or vegetable broth
1 (20-oz [565-g]) can young jackfruit in water
½ cup (56 g) raw cashews, soaked in water for at least 4 hours
⅓ cup (80 ml) unsweetened almond milk
Juice from ½ lemon
1 clove garlic, sliced
½ tsp sea salt
1 large celery stalk, finely chopped
1 green onion, finely chopped
1 cup (184 g) halved red grapes
⅔ cup (88 g) dried tart cherries
1 tbsp (2 g) fresh minced thyme, stems removed
Fine sea salt and black pepper, to taste
Bring the broth to a boil in a saucepan and reduce the heat to a simmer. Put the drained and rinsed jackfruit in the saucepan with the broth, and simmer for 1 hour. After the hour is up, drain the broth and shred the jackfruit.
Drain and rinse the cashews and put them into a high-powered blender with the almond milk, lemon juice, garlic and salt. Blend the cashew mixture until smooth and creamy, about 90 seconds. You should not see or taste any pieces of the nuts.
Put the jackfruit, cashew cream (add slowly until you get the desired amount of creaminess), celery, green onion, grapes, cherries, thyme, salt and pepper in a large bowl, and stir until well combined. Chill or eat at room temperature.
*SEE PHOTO INSERT