Mock Chicken Salad
Today I made the (Mock) Chicken Salad from the #PlantParadox30 cookbook, except my version is meat-free! Isn’t jackfruit so amazing?? ☺️ Served on a toasted slice of @californiacountrygal ‘s rustic bread, with some sliced avocado 🥑🍞 So delicious! Going to have the leftovers in a salad tomorrow! 🥗🥰 Just toss shredded jackfruit, onion, jicama, celery, and herbs together in a large bowl. Add a dollop of @primalkitchenfoodsavocado oil mayo, or try my homemade version - it’s super easy! Et voila! One bowl lunch! ☺️💚
Check out @californiacountrygal 's page here! 🍞🍞🍞
My mayo recipe was inspired by a recipe from Inspired Taste. Find their original recipe here!
For the "chicken" salad
1 1/2 cups shredded jackfruit
1/2 yellow onion, minced
3-4 ribs celery, minced
3/4 cup jicama, diced and peeled
1 Tbsp minced dill
1 Tbsp minced parsley
2 Tbsp avocado oil mayo (recipe below), or store-bought *add more or less to taste
For the avocado oil mayo:
1 large egg at room temperature
1 Tbsp Dijon mustard
1 Tbsp white wine vinegar
1/4 teaspoon kosher salt, or more to taste
1 cup avocado oil
For avocado oil mayo:
1. Add egg, mustard, vinegar, and salt to the small bowl of a food processor (or Vitamin) and process for 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on, then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
2. Once you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
3. When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste. *Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
For the "chicken" salad:
1. In a large bowl, toss together the jackfruit, onion, celery, jicama, dill, and parsley.
2. Add the avocado mayo to the bowl, and fold in until well combined. Serve.