Jackfruit is an easy and popular substitute for shredded meat. It mimics the texture of any shredded meat, and takes on the flavor of whatever you season it with. It is also low in fat and high in fiber making it a win win.

You can find jackfruit at a lot of regular super markets now, at Asian markets, and online retailers like Amazon. It is also really inexpensive, which is awesome! Just be sure to find young jackfruit packed in brine. It often comes canned in syrup as well and that is not what you want for this recipe!

It works especially well in this chicken salad substitute, and is perfect for this tarragon and almond “chicken” salad recipe.

This jackfruit salad is savory, creamy, and has just the right amount of crunch from the onion and almonds.

I love it on crackers, or on top of a nice green salad, but it also makes a pretty tasty sandwich!

It also works well as a party appetizer severed with fresh cut veggies, vegan coconut milk gouda and crackers.

INGREDIENTS:

1 can jackfruit in brine, drained and rinsed
1/4 small yellow onion, finely diced
1/4 cup vegan mayo
2 teaspoons dried tarragon
1 teaspoon onion salt
1/2 teaspoon black pepper
1 teaspoon fresh or dried parsley
1/2 teaspoon garlic powder
2-4 tablespoons sliced almonds

INSTRUCTIONS:

Drain the jackfruit and rinse well. Shred the pieces of jackfruit over a medium sized bowl using your fingers. You can also chop the jackfruit, but I find it easier to just use my hands.
Add the remaining ingredients to the bowl with the jackfruit and mix well.
Serve with crackers, veggies, on a salad, or sandwich. Store leftovers in an airtight container in the fridge for 2 to 3 days.