Smoky Jackfruit “Chicken” Salad

by Angela (Oh She Glows) on July 12, 2018

Can you believe we’re more than halfway through the year? I sure can’t. When it hit me that we were 6 months into 2018, I did a bit of a mental check-in on how things have been going so far this year—it’s definitely had its ups and downs. My challenges this year have been mainly with my health, but when our health is off-balance, it tends to drip over into every area of life.

There is always a silver lining, though: my health setbacks have been a huge wake-up call. For the past 5 years, my body has been either pregnant, nursing, or both, and that has without a doubt taken a huge toll on me. There have been times when I’ve neglected my physical, mental, and emotional health. There have been times when I got lazy with vitamins and just stopped caring. There have been times when my anxiety felt out of control. I’ve had a lot of inflammation and allergic reactions. A lot of illness. Things seemed to get worse after I had to take antibiotics for an infection this past winter.

About a month ago, I finally said enough is enough! I needed to stop and listen. Since then, I have committed to taking time for myself to heal. To go to those doctors appointments I’ve been putting off. It’s easy to let things slide when life is busy. Having kids can be all-consuming…they are so needy (for good reason), but wow parenthood can really make you lose yourself if you let it.

If you’re going through one of those life phases where you feel like you just can’t “get it together,” you aren’t alone. This too shall pass. And when it does, you will be stronger and wiser. And don’t lose gratitude for everything that’s going well along the way. Gratitude is definitely an anchor through the challenging times.


Meet jackfruit. Have you tried it before? I’ll admit I was a bit scared when I first saw the funky-looking fruit (and cans of jackfruit mystified me!). But after playing around with it for a few weeks, I’ve come to really love it. And I have so many fun jackfruit recipes ideas! It looks like a lot of you have been loving my Chickpea Salad recipe for summer, so I put my thinking cap on and thought about how I could use jackfruit to create another delicious salad dish that can also be enjoyed on bread, wraps, rice cakes, or crackers. And this one is also picnic-friendly! Jackfruit does lack the robust amount of protein you’d find in legumes and nuts, but I find adding hemp hearts (either by mixing them into the salad or adding on top) works great for boosting protein.

I really like the Native Forest brand of canned jackfruit. You don’t need to cook it to soften before use (unlike Cha’s Organics brand). After rinsing and draining it, I slice the spongy, firm core off each piece. If using jackfruit straight from the can, the core is a bit too firm for this recipe. You’ll only want to use the soft, stringy jackfruit that resembles pulled pork/chicken (in the photo below, that’s the stuff on the left!). With a bit of slicing and dicing, you’re ready to roll!

4.9 from 14 reviews

Smoky Jackfruit "Chicken" Salad

Vegan, gluten-free, nut-free, refined sugar-free, soy-free


I recently started experimenting with jackfruit recipes, and I discovered that jackfruit makes a fantastic sub for chicken in a traditional chicken salad. My goodness, it’s delicious (and not only is jackfruit delicious, it’s rich in Vitamin C too)! Because jackfruit has such a mild flavour, it takes on all the wonderful flavours in this dish—tangy lemon and dill, creamy eggless mayo, savoury garlic, and smoky paprika. I’ve added fresh vegetables like celery, green onion, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. To boost the protein, I like adding hemp hearts. You can find canned jackfruit online or in health food stores, Asian grocery stores, and the international section of some chain grocers. Recipe is adapted from my favourite Chickpea Salad.

4 servings
Prep time
Cook time
0 Minutes


  • 1 (14-ounce/398 mL) can young jackfruit (in brine)*
  • 2 medium (140 g) celery stalks, finely chopped
  • 3 medium (45 g) green onions, thinly sliced
  • 1/2 cup (67 g) finely chopped red bell pepper
  • 3 tablespoons (45 mL) store-bought vegan mayo or 5-Minute Mayo**
  • 1 small (5 g) garlic clove, minced
  • 2 to 3 teaspoons (3 g) minced fresh dill
  • 2 to 3 teaspoons (10 to 15 mL) fresh lemon juice, to taste
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fine sea salt, or to taste
  • Freshly ground black pepper, to taste


  1. Drain and rinse the jackfruit. Place the drained jackfruit segments onto a large cutting board. Using a knife, slice off the fibrous core of each jackfruit segment. You’ll only want to use the “stringy” parts that resemble pulled pork. Discard the core and chop the remaining pieces into small 1/2-inch chunks. It should look like shredded chicken and you should have about 1 1/2 cups chopped.
  2. Add the chopped pieces to a bowl and stir in the celery, green onions, bell peppers, mayonnaise, and garlic until combined.
  3. Now stir in the dill and season with the lemon juice, smoked paprika, salt, and pepper, adjusting quantities to taste after mixing.
  4. Serve in a sandwich or wrap, on top of a big salad, or with crackers. I love enjoying it with rice cakes and mashed avocado too. Leftovers can be refrigerated in an airtight container for 3 to 4 days. Stir before serving.

Nutrition Information

Serving Size 1 of 4 servings | Calories 140 calories | Total Fat 7 grams
Saturated Fat 1 grams | Sodium 960 milligrams | Total Carbohydrates 18 grams
Fiber 1 grams | Sugar 8 grams | Protein 3 grams

Please note the sodium content should be much less than 960mg per serving as the jackfruit brine is rinsed off before preparation.
* Nutrition data is approximate and is for informational purposes only.


* I use Native Forest Organic Young Jackfruit which comes in a 14-ounce (398 mL) can. Make sure to purchase canned jackfruit that says “in brine” as opposed to “in syrup” (or simply ensure that it’s unsweetened). Some brands (like Cha’s) recommend cooking it before serving to soften the jackfruit. To do this, gently boil it for 15 minutes and then drain and rinse with cold water. Native Forest brand can be used straight from the can without cooking.

** If you’d like a soy-free version of this salad, be sure to use soy-free vegan mayonnaise (Vegenaise makes a tasty soy-free version). Or you can make my homemade soy-free mayo.

Feel free to add finely chopped dill pickle to the mix, too! I like adding about 1/4 cup of chopped dill pickle for a tangy crunch.

In case anyone is wondering, I served the salad on rice cakes with mashed avocado, hemp hearts, and a sprinkle of pink salt. So good! 

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{ 85 comments… read them below or add one }

BeingIsabella July 12, 2018 at 10:34 am

Oooh, this recipe looks fabulous! I feel like that’s my reaction to all of your recipes but it’s true! You are so creative when coming up with new ways to take a twist on classic non-vegan recipes that people love! I’ve only eaten jackfruit plain so I’ve very intrigued to try it mixed with other things. Both my parents who still eat meat like chicken salad so if I can get my hands on jackfruit in the super market I will definitely be making it for them. (I’ve only have the fruit in China lol). Is there anything else you would recommend using if jackfruit is unavailable?


Angela (Oh She Glows) July 12, 2018 at 11:25 am

Well, thank you for all the recipe love! That put a smile on my face. :) This salad is a twist on my chickpea salad and flaked almond “tuna” salad so absolutely try those two out if you can’t get jackfruit. You can find canned jackfruit online or in health food stores, Asian grocery stores, and the international section of some chain grocers. Now that I’m looking for it I’m surprised by the grocery stores that carry it. Just be sure to check whether your canned jackfruit needs to be cooked (to soften it) before use.


Chantal August 17, 2018 at 12:23 pm

How would Hearts of Palm work?


Stephanie July 12, 2018 at 10:42 am

Yum, I never thought to use jackfruit like this! I’m going camping the next two weekends – what a perfect salad to throw together and take with! I bet it would be good with pasta mixed in there too (probably would need to increase the other ingredients for added veggies and sauce).

And I hear ya, as far as not taking care of yourself with two young kiddos, plus getting to the point where “you don’t care anymore”!! I have my vitamins sitting in front of me, waiting to be taken. I always feel SO much better after I take some time for myself – even if I have to let the kids cry for a few minutes, or even let them make whatever mess they are going to make! Cheers to you, mama! You are doing AWESOME!


Angela (Oh She Glows) July 12, 2018 at 11:22 am

Hey Stephanie, I LOVE your idea of mixing in some pasta! Genius! I am definitely going to try that out.

Thanks for your encouragement too. :) I’m glad I’m not the only one who struggles with this. Have a great time camping!


Sarah July 12, 2018 at 11:32 am

Glad you’re finding your groove and taking care. Also, this looks SO GOOD! I made jackfruit barbecue pulled “pork” sandwiches before using your OSG2 sauce recipe, and it was divine! 😋👌 But… can we talk about what a pain in the behind preparing the jackfruit is please? Took me a solid 15 minutes for one little can (same brand)! Could it be just me!? 😅 Was it worth it? Questionable. Ok, probably. Maybe I’ll give it another go because time softens even the hardest memories… so they say.


Angela (Oh She Glows) July 12, 2018 at 1:21 pm

hah it sure does! I say that all the time when I get fed up with a recipe that won’t work and I say I’m NEVER testing it again all dramatic…then a month or two later I find myself back at it.

As for prepping it, I don’t find it’s too bad, but a good knife definitely helps save time. I found a steak knife actually works great (or anything with a sturdy serrated blade). It helps slice through the core with ease. I hope this helps :)


Ingrid July 12, 2018 at 11:57 am

Ever since Trader Joe’s started selling canned jackfruit I’ve been experimenting with it in sandwiches, fajitas, and tacos. By far my favorite has been adding it to your original life affirming nacho recipe. I shred it into a pan with some BBQ sauce and sauté it. I then add it as the base layer to the pan before pouring the cheese over top of it. Voila, jackfruit nachos. It was the most requested recipe of 2018 in our house.


Angela (Oh She Glows) July 12, 2018 at 1:19 pm

OMG that sounds incredible! Thanks for sharing, Ingrid…I can’t wait to try this (the combo of bbq sauce and nacho dip sounds amazing). The nacho dip is made a lot in this house!


sarah williams July 12, 2018 at 3:33 pm

Can’t wait to try this! We love the chickpea version so this is a great switch up. I also never have mayo in the house so I just use hummus instead and it’s equally as tasty.
As for health, glad to hear you are taking care of yourself. So important to be able to keep up with running toddlers! :)


Angela (Oh She Glows) July 13, 2018 at 6:18 pm

hummus is such a great swap for the mayo! Good call. I’m sure a creamy ranch salad dressing would be delish as well.


Nicole W. (Oh She Glows Recipe Tester) July 12, 2018 at 5:04 pm
Recipe Rating:

Oh, I soooo get what you are saying about losing yourself when you are a parent! I thought that aspect would ease off as my kids aged, but their needs didn’t go away, they just became more serious! From a broken toy to a broken bone to a broken heart, the path from little children to teenagers is a heartwrencher. Of course, we put them first, but at some point my whole body fell apart from neglect!

Your paragraph about gratitude truly warmed me. Sometimes finding those things to be grateful for seems a challenge, but when I think about it, I see them all around me,
I just have to stop the stressful things from blocking the view. Hmmmm, easier said than done but it is something I can work on everyday.

Thank you for the introduction to jackfruit! I inhaled it again today on whole spelt toast, open faced style. Love it!


Angela (Oh She Glows) July 13, 2018 at 6:22 pm

Oh so true. I’ve been reading The Wisdom of Sundays (a collection of Oprah’s conversations from Supersoul Sundays) and there are so many hidden gems in there. A whole chapter on gratitude too. It’s nice because you can read little snippets at a time and keep coming back to it.

Open-faced toast is the BEST!! I got through university on it alone. ;)


Carrie W. July 13, 2018 at 9:05 am

Please don’t suggest we eat an exported product from a third world country. I will never eat it for it is not locally produced. Please consider this when you suggest certain food to us. It is important to know what happens to the workers in third world countries who are being forced to grow for export. Their food insecurity heightens because the land is only used for other’s food, not theirs. The workers are controlled by companies that do not have a vested interest in their country, the transnational companies who grow this jack fruit are only concerned with their own profits. Where is the jack fruit grown? It certainly does not grow in the US or Canada. Thank you for listening!


Angela (Oh She Glows) July 13, 2018 at 6:24 pm

Hi Carrie,

Thank you for sharing! I would love to learn more. Do you have any resources to share?


Carrie July 17, 2018 at 11:06 am

Hi Angela,

I would love to provide you with resources! Could you email me about this? I can supply you with some websites and articles but it will take a bit of time because I have courses to peruse to find the sites I’m referring to. I would like you to vett them before you publish them so that you are ok with what I’ve found for you.



Marise May July 25, 2018 at 2:20 pm

Hi Carrie,

It’s so great to see that there are people out there like you who care about how our food is produced and the impact it has on the communities where it is sourced from. I wanted to take this opportunity to share some information with you about how we source our jackfruit at Cha’s Organics, since we do business differently than the average mainstream brand.

Our commitment to quality extends well beyond product quality, encompassing quality of life for our producer partners and communities where our raw materials are grown. Our jackfruit is purchased on fair terms from organic growers in Sri Lanka, where it is grown on biodiverse gardens and orchards. It is processed in small batches by a group of women who benefit from a stable income, medical care access, maternity leave and a clean, safe work environment in a region of Sri Lanka where most other jobs available to them are in the less appealing garment industry.

Here’s a short video we filmed last winter while visiting our producer partners in Sri Lanka, where you can see how our jackfruit is produced and learn more about this initiative:

Cheers :)



Kimberly August 22, 2018 at 9:30 am

@Marice May I just watched the clip you shared and am impressed. Been looking for a brand to try and I think I will start with yours. Thanks for sharing :)


Dani July 15, 2018 at 4:00 am

I just want to mention that a lot of produce comes from countries other than the us and Canada. One of the most common are bananas. Additionally, foods labeled as from the US can still have components that are sourced from developing/other countries. My suggestion would be buy local for the things you can and everything else look for organic and fair trade.


Erica June 23, 2019 at 9:56 pm

I thought jackfruit could be grown in Florida, Puerto Rico, and the US Virgin Islands?


Ām July 13, 2018 at 11:13 am

Angela! Thank you for being you. :) And thanks for your honesty. (we need more of that in the world…people being real!)
Wishing you happiness, peace and good health going forward. <3


Angela (Oh She Glows) July 13, 2018 at 6:16 pm

Thank you Ām…that means a lot!


Maria July 15, 2018 at 10:58 am

Well done for choosing to prioritise your health – when things get busy or stressful, it can be easy to let it go to the sidelines, but ultimately looking after ourselves is the key to thriving in all areas of life. Wishing you all the best for the rest of 2018! As for the recipe, I’m definitely saving it to try out later this week. I have a bit of a jackfruit obsession at the moment because as you said, it soaks up flavours so well and the texture leaves me speechless every time :’). Have a fantastic new week!



Angela (Oh She Glows) July 16, 2018 at 8:15 am

I so know what you mean about the texture of it…blows my mind a bit!


Katie July 15, 2018 at 8:38 pm

Just made this- so yummy! I went ahead and just mixed the hemp seeds in… I have some serious mommy brain right now!


Angela (Oh She Glows) July 16, 2018 at 8:14 am

Hey Katie, I’m glad it was a hit! Thanks for letting me know. And mom brain, what is that?! hehe


Ttrockwood July 16, 2018 at 12:41 am

Getting to the bottom of your health concerns has to be a number one priority, glad you’re tackling that! I think it’s actually much more upsetting to have a sick mom than it is to be sick yourself as a kid.
I have been in love with this jackfruit curry that trader joe’s sells, and I really like the bbq jackfruit from Upton’s naturals (love all their stuff) so this seems like A Sign it’s time i make it myself at home!
And i was literally just telling my friend earlier today that i have rekindled my long lost love for rice cakes, so this photo is going to happen for me in real life!


Angela (Oh She Glows) July 16, 2018 at 8:14 am

Thanks for your kind words…I so agree!
I love rice cakes too..I know they get a bad rep, but they are just the perfect base sometimes!


baby names July 16, 2018 at 7:46 am

I tried jackfruit when it’s ripe but I have never tried young jackfruit :o Thank you for sharing the recipe!


Linda July 16, 2018 at 11:39 am

This sounds amazing and right up my alley! I have an unsweetened can and have been thinking about what to do with it. I will definitely try this!


Mary July 16, 2018 at 1:46 pm

Can’t help thinking that this shredded jackfruit straight from the can looks a lot like imitation crab! Ya know, the kind sushi places use in crab salad? This recipe looks awesome but now I’m inspired to try a vegan “crab salad”, with some spicy mayo, cucumber shreds, and maybe Old Bay? To encourage a seafood flavor? Or maybe nori flakes!

I’ve actually never bought jackfruit but with other commenters saying TJ’s has it I have no excuse lol


Angela (Oh She Glows) July 19, 2018 at 11:56 am

That sounds so good Mary! Nori or kelp granules would be an awesome addition.


Allie July 20, 2018 at 12:51 am

Hi Angela, I’m pretty sure I’ve read close to every single blog post you’ve ever written, and I refer to both of your cookbooks that sit perched on my kitchen counter weekly. Thank you so much for the light and the love that you have infused in my life! I became vegan 4 years ago after being inspired by your genuine passion and curiosity for vegan food and recipes. I’m excited to try your jackfruit recipe this weekend!

Wishing you peace of mind and a healthier rest of 2018.



Angela (Oh She Glows) July 20, 2018 at 8:25 am

Hey Allie, Aww thank yo SO much for the super sweet note. That made my day. :) I can’t thank you enough for all your support!! And congrats on going vegan 4 years ago! I’d love to hear what you think of the jackfruit recipe.


Sharon Hanna July 21, 2018 at 1:09 pm

Hi Angela. The photo of jackfruit doesn’t look like the jackfruit I have bought in the past? It looks more like Durian (ugh)….anyhow the stuff I have gotten many times is shiny and solid – kind of like a skinned bell pepper. So maybe there is more than one kind.

And yeah, it’s usually grown in SE Asia and not ‘locally’. But you know, we have to pick our ‘battles’. There are worse things going on in the world than canned jackfruit ;-) Those of us who use olive oil are challenged to find locally-made. Coffee as well. Hmmmmm.

Try a quick pasta salad with jack fruit, mayo mixed with a little Thai curry paste (red), cilantro and lightly toasted pine nuts. It’s divine.


Angela (Oh She Glows) July 24, 2018 at 8:03 am

Hey Sharon,
Hmm that’s interesting! Do you recall what brand you’ve purchased in the past? Or did you use fresh? I’ve only used Native Forest and Cha’s so far and they both looked almost identical. I love your pasta salad idea…anything with red curry paste is a winner in my books!


amy September 25, 2018 at 9:48 am

i have tasted the recipe to your smoked jackfruit salad and it is awsome….


Angela (Oh She Glows) September 25, 2018 at 10:31 am

So glad you enjoyed the recipe, Amy!


Carrie July 22, 2018 at 12:05 pm
Recipe Rating:

Hi Angela,
I am a long and loyal fan. I have been for years now (ever since I walked into Chapters and saw your first book). I cooked from it for the next 30 days and that was the start of being vegetarian. Your book was a god send and you are too. If your body is raising a hand and signaling something is not right with your health, take space to not just fit in vitamins and rest but space for getting into what is truly going on for you and respond to that at a root level. Take space to tend to the beauty within you. Please know this next bit comes from a caring place: I hope we don’t see you here for at least 3 months. We will all hold the space for you while you are absent and will welcome you back with love when you return. That is the least we can offer you. We will manage with your beautiful collection of previous recipe posts and your books while you are taking a break. Your darling children need their mama and all her vibrancy, and you are worthy of living fully with that same vibrancy as a woman. Do what you need to do to not just survive this time of motherhood and womanhood but to live it well. We will be here waiting for you. Warmest wishes Carrie


Angela (Oh She Glows) July 24, 2018 at 8:01 am

Aww thank you Carrie. It means a lot to me that you took the time to leave me such a thoughtful note! I couldn’t agree with you more about wellness being more than vitamins and rest. This experience has really made me realize just how much I had been neglecting so many parts of myself. I’m a firm believer the body gives us signs and they get louder over time.

I’m so glad to hear that you’ve enjoyed the recipes over the years.


Nicole July 25, 2018 at 10:19 am

Amen, Allelujiah, I second that emotion…all that good stuff! I could not agree more with Carrie’s comment!


Kaay July 23, 2018 at 8:40 am

What a nice recipe! This would be great in a wrap to bring to work for lunch, or for a vegetarian pot-luck :)

Just in case anyone is wondering why the Native Forest jackfruit doesn’t need to be cooked is because it has either been cooked or heated before being canned :) Cha’s Jackfruit is basically raw Jackfruit which explains the need for it to be cooked a little before use!

Both are great brands, but if you want more play with the texture, experimenting with firmer to more soft textures for different dishes then Cha’s Jackfruit gives you that opportunity.

Now away to the kitchen I go!


Marise May July 25, 2018 at 2:30 pm

Aww thanks Kaay! Your comment means a lot to us.

Indeed, we don’t like to overcook any of our canned fruit, including the young jackfruit. When it’s overcooked during the canning process it can turn a dark pink colour and the texture becomes too flaky for use in other dishes such as the more traditional jackfruit curry.

By not overheating our cans we aim to ensure a better texture and a more appealing visual appearance, not to mention higher nutrient values as many vitamin are destroyed by high temperatures.

Glad you took the time to give us a shout out – we truly appreciate that Kaay :)


life coach sarah July 26, 2018 at 11:30 pm

I have to say that prior to this recipe I had a bad taste in my mouth about jackfruit since I cant stand Durian. But after reading this recipe I have decided to keep an open mind. I just need to get that dang durian memory out of me before I try this!


Abbey July 27, 2018 at 1:20 am

Hi Angela-
This question has nothing to do with this recipe, I just wasn’t sure if there’s a way to email you. I follow your blog and from it have learned to appreciate seeds and beans such as chia, hemp, flax, lentils, etc. My question is how do you store them all? I currently have like 6 bags in a messy heap in my small pantry because I get them from the bulk section as Winco. Do you have a more organized, space efficient way to store all those things?
Also, I have heard you are supposed to store them in the fridge otherwise they can go rancid but Winco just has them sitting in their bulk section so I’m wondering your thoughts on that?
Thank you so much for all the work you put into your blog- I love being able to make delicious and wholesome recipes for my family.


Angela (Oh She Glows) August 2, 2018 at 12:02 pm

Hey Abbey, Thank you! I just store them in my pantry because we go through they very fast in this house since we all eat them regularly.


Jessie January 29, 2019 at 12:49 pm

Follow Organize With Tracy on Instagram. She has great ideas for food storage solutions!


Angela (Oh She Glows) January 29, 2019 at 3:24 pm

Thanks Jessie!


Marina July 27, 2018 at 2:15 pm
Recipe Rating:

This is soooo good! We cut up the core into small cubes and added it to the “chicken” salad. We added half hot smoked and half sweet smoked paprika, and some cut up spinach leaves to salad. All the flavors are really delicious. Thanks again!


Angela (Oh She Glows) August 2, 2018 at 10:59 am

Hey Marina, I’m so glad you enjoyed the recipe. I love that little kick of heat you added too!


Alexa July 30, 2018 at 12:08 am
Recipe Rating:

Jackfruit is so sweet when its ripen and I can’t believe you can add it to the salad. Such a great idea. You just bring jackfruit to the next level. I actually have a sweet and smoky Jackfruit from Doorstep Organics and the raw one in front of me so I need to boil it for 15 minutes or more than that for it to completely cooked. Gotto try this salad recipe of yours. thanks for sharing.


Donna August 1, 2018 at 2:10 am

It sound delicious and looks healthy recipe. But I can’t find jackfruit, can I replace with other fruits.


Elizabeth Higgins August 5, 2018 at 1:58 pm
Recipe Rating:

Angela, I have not really thought of using Jackfruit as a salad ingredient. We did try this and it was delicious! I was curious on how it would go with pasta so we made another batch. We are so happy with this recipe that we would be bringing this to our get-together with family members this week. I know this is supposedly a healthy chicken alternative; but I just want to know if using real chicken or adding real chicken to the recipe for those meat lovers would be a nice idea. Your thoughts, please? Thank you!


Angela (Oh She Glows) August 5, 2018 at 5:40 pm

Hey Elizabeth, I’m so glad the salad was such a hit! Enjoy your get together this week :)


Lisa is Planted365 August 5, 2018 at 3:52 pm
Recipe Rating:

Well done. Jackfruit is like tofu for me, it took a bit of getting used to the different taste and texture … but now I love it. I was in a little town a few weeks ago and they had a BBQ jackfruit sandwich on the menu. Vegan options have come a long way for sure.


Kate August 8, 2018 at 11:08 am

This is a great recipe. I did up the protein content a tad by subbing riced cauliflower for celery. It gave it a nice crunch also. Also using hummus rather than mayonnaise. The hemp hearts work great and a few chickpeas on top doesn’t hurt either. And love it on a wheat rice cake. Thanks


Angela (Oh She Glows) August 9, 2018 at 7:07 am

I love the idea of adding riced cauliflower and chickpeas on top…thanks for sharing Kate!


Sarah anderson August 13, 2018 at 3:07 am

Thanks for sharing this awesome chicken salad.


Gina August 13, 2018 at 2:00 pm

Hi Angela. Sorry to hear that you are struggling with health stuff. You and I seem to have the same things going on…inflammation after birth and I am nursing currently. For me, it has shown up in joint pain a lot and eczema on my hands. I have cut all my sugar intake and figured out that I break out when I eat Agave, Honey and Maple Syrup. (I did my own allergy test on the inside of my arm.) :( Hoping that you figure out what is causing yours quickly and get back to health even quicker! :)


Angela (Oh She Glows) August 20, 2018 at 6:00 am

Hey Gina, I’m sorry you have been going through this but I’m so glad I’m not alone in this! I recently heard that hormonal imbalances after childbirth are super common and can cause allergic reactions and other symptoms. I’m going to get my hormones tested soon, I hope. I’ve also had a lot of joint pain too. I hope you get some answers soon! I’ll try to do an update when I have more answers (hopefully someday?! haha).


Myra August 14, 2018 at 6:11 am

The recipe is very amazing! I always wanted to make such a dish. Thanks


phyllis August 17, 2018 at 7:31 am
Recipe Rating:

wow this was the best and most satisfying “chick” salad I have ever made. You really out did yourself. I saw it on your app last night and made it. Thank you so much!!!


Angela (Oh She Glows) August 20, 2018 at 5:52 am

Aw I’m so glad you loved it so much Phyllis! It’s a hit around here too. Thanks so much for your support for my app too :)


Ray L. August 17, 2018 at 2:38 pm

It’s always important to check-in with yourself and reflect on what’s been working and not working, especially with your health. And it’s not how you start, but how your finish! So make the last 6 months awesome :)

Also, I haven’t tried jackfruit before but this looks like a delicious way to give it a try.


Angela (Oh She Glows) August 20, 2018 at 5:39 am

I love that Ray…and it’s so true! Thanks for the encouragement. :)


Dani August 21, 2018 at 12:40 am

Very excited to come across this recipe as I’ve not yet cooked using jackfruit, and this looks perfect…. but also appreciating the ‘can’t get it together’ life phase motivation too. Thanks!


Angela (Oh She Glows) August 23, 2018 at 3:52 pm

Hey Dani, I’d love to hear about the Smoky Jackfruit “Chicken” Salad if you try it. This recipe helped conquer my jackfruit fears for sure. Thanks for your kind words!


Kimberly Watts August 22, 2018 at 9:41 am

I’ll be honest, at first I only skimmed thru to see the recipe because I was so excited to find a jackfruit recipe. But then when I read a following post I saw you’ve been struggling with stress and health issues. I totally understand. I had an emotional break down years ago then followed with a viral infection that left me with fatigue & myalgia, Costochdritis, anxiety & depression. I sought medical advice but they only put me on meds and suggested I loose weight. I was that over weight but it showed me their fixes were just bandaides and quick solutions. Counseling helped me see the bigger picture though. I started thinking with an open mind. That’s when when was introduced to a line of health supplements that would eventually change my quality of life. 7 months after taking them and I’m still free of my fatigue, myalgia, costo and depression/anxiety. I still “pinch” myself daily because it’s so amazing. These supplements are not like any other I had tried. And believe me I’ve tried tons due to my topical and ingested allergies and sensitivities. I just can’t help but bring it up here cause they have helped me so much. I’d love to give you the info if you are interested!


Angela (Oh She Glows) September 4, 2018 at 3:05 pm

Thanks so much for sharing Kimberly! I’m on some supplements now too and it’s been going great so far with some positive changes. I used to be so against taking anything, but I’m seeing that sometimes our body needs a bit of extra support during certain phases of life. :) So glad you are feeling better!


Anna K August 22, 2018 at 11:40 am
Recipe Rating:

Best chicken salad recipe ever! Thank you :)


Angela (Oh She Glows) August 23, 2018 at 3:59 pm

Hey Anna, thank you! I can’t believe what a fantastic sub the jackfruit is here. Such a great go-to summer recipe!


Rebecca September 6, 2018 at 3:13 pm

Hi Angela, thank you so much for posting this recipe. I’ve been cutting out meat recently and this turned out to be a great alternative. I love the flavors and the flavors were great together. I ended up having three of them. I will admit the jackfruit does take some time getting used to cutting but it was well worth it. I’ll be having this recipe again soon. Thank you so much for always sharing your wonderful recipes they have helped me maintain a healthy lifestyle and as a college student are quick and easy to make.


Angela (Oh She Glows) September 7, 2018 at 5:10 am

Hi Rebecca, I’m so happy to hear that you loved it so much! Alternatives are always fun to discover. :)


Helen Walker September 8, 2018 at 10:55 am

I love the colors in this an This looks so delicious! I must try them out!


Anastasia October 9, 2018 at 1:51 pm
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This was so good. We actually ate it in buns and added tomato, avocado, baby spinach and…….. a HASHBROWN (I know random) oh my god it was the best breakfast creation EVERRRRR. My boyfriend said it is now his all time favourite “sandwich” and he’s not even a veggie. (Slowly turning into one though) and I don’t even have to try, veggie food is just the best! Thank you for this delicious recipe :)


Angela (Oh She Glows) October 10, 2018 at 6:28 am

That sounds amazing! I love that it’s your boyfriend’s favourite sandwich now, haha. Thanks for sharing :)


Michelle December 1, 2018 at 8:35 pm
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Thank you for sharing this recipe! I made it a couple of weeks ago and it was the perfect morning snack, especially as I was so exhausted and didn’t have it in me to prepare something every night. Definitely making this recipe again and again!


Danielle December 19, 2018 at 3:48 pm

Hi Angela,

I am just getting around to trying this recipe and noticed your personal write up. I was just diagnosed with an autoimmune disease. My endocrinologist recommended I read The Microbiome Diet. The first couple of chapters describe what you’ve shared above. Perhaps it would be interesting or helpful to you. And, if it is, perhaps you might find ways to make fermented foods, which are healthful for your microbiome, actually taste good with other plant based foods.

Blessings on your road to recovery,

P.S. Please don’t post this on your website unless you feel it will help others.


Angela (Oh She Glows) December 19, 2018 at 5:37 pm

Hi Danielle, Thank you so much! I appreciate your comment and will definitely look into the book. :)


Gary West January 7, 2019 at 4:41 am

Hey, thank so much for sharing this amazing recipe for chicken salad. This looks so delicious and mouthwatering. I will definitely be going to try this soon at my home.


Samantha March 27, 2019 at 2:07 pm
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I made this recipe to have on hand for a couple of lunches throughout the week. I subbed in 3/4 of avocado for the vegan mayo and it was perfect! Loved the flavor, I’m a huge fan of dill, the crunch of the celery and bell pepper was perfect alongside the “meaty” texture of the jackfruit. This is going to be a go to recipe for summer!


Ariane April 19, 2019 at 11:09 pm
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Very nice! I cut up the jackfruit (Trader Joe’s brand) and used all the parts, including core and seeds (no need to throw any of it out!) and cooked it for 10 minutes in a little Better Than Bouillon No Chicken flavor. Also added to that some garlic powder and some coconut sugar (browned chicken meat has a bit of caramelization and I wanted to add that note).
Then followed the recipe as described (except no salt because the bouillon had plenty); I especially found that lemon juice and fresh garlic really lifted it. Served on toasted baguette.
Definitely a keeper! This one is going in my arsenal of vegan recipes – even I’m not a vegan, I really want to reduce my carbon footprint and drastically cut my meat consumption. So I’m on the lookout for recipes that provide some of the flavor and texture of meat, but are vegan or vegetarian.


Erin Jernigan July 14, 2019 at 8:27 pm
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I made this recipe today so that I could eat it for meals/as a snack through the week. ONE MISTAKE that I made was I forgot to rinse the jackfruit and my husband said it was a little salty. I added more bell pepper, celery, and lemon juice to counteract my mistake, but I definitely won’t make it again. I can’t wait to experiment with jackfruit more and it would be good with bbq sauce.


Lynn September 14, 2019 at 9:38 pm

I’ve never tried jackfruit but have seen it in the grocery store. Having gone back to vegan eating recently, I’m looking for new recipes. I’m really looking forward to trying this! Especially since I had rice cakes with mashed avo and diced tomato last week and LOVED it, lol


Michele July 28, 2020 at 8:54 am

I have frozen jackfruit on hand that I’m looking to use…. you specifically mention ‘in-brine.’ Would it be a bad idea to try out the frozen in this recipe?
I tried to read all comments to avoid a repeat question but this recipe gets so much love in the comments section!


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