Vegan Buffalo Chicken Salad
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5 from 1 vote

Vegan Buffalo Chicken Salad

This vegan buffalo chicken salad will leave you swooning. Young jackfruit is shredded, simmered in tangy buffalo sauce, and baked to meaty perfection in the oven. The chicken-esque "meat" is then mounded atop a bed of overflowing greens and veggies and drizzled with a creamy, ranch-like dressing made from hemp seeds, pepitas, and chives. If you're feeling extra feisty, you can even add an extra drizzle or two of buffalo sauce to knock the heat up a few notches.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Bigger Bites, Salad
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 2

Ingredients

For the Buffalo "Chicken"

  • 1 17- ounce can young green jackfruit in water or brine, drained and rinsed*
  • 1/3 cup vegan buffalo sauce**

For the Dressing

  • 1/4 cup hemp hearts
  • 1/4 cup pepitas
  • 1/2 cup plus 2 tablespoons water
  • 3 tablespoons chopped fresh chives
  • 1 clove garlic, minced
  • 2 teaspoons white wine vinegar
  • 1/4-1/2 teaspoon salt or to taste
  • Freshly ground black pepper, to taste

For the Salad

  • 6 cups mixed greens of choice (I use a baby kale blend)
  • 1 large carrot, peeled and cut into matchsticks
  • 1 large celery stalk, trimmed and cut into matchsticks
  • 1/2 cup thinly sliced purple cabbage

Instructions

To Make the Buffalo "Chicken"

  • Preheat oven to 350 degrees Fahrenheit.
  • After you've drained and rinsed the jackfruit, trim the triangular tips off of each piece and shred the "meat" of the jackfruit with two forks.
  • Transfer the shredded jackfruit to a large skillet, pour the buffalo sauce over, and heat over medium-low heat. Let the jackfruit simmer for 12-15 minutes, stirring every few minutes.
  • Line a baking pan with parchment paper, and spread the jackfruit evenly over the pan. Bake the jackfruit for 18-20 minutes or until it has slightly dried out and taken on a more meat-like texture.
  • Remove from oven and let cool.

To Make the Dressing

  • Prepare the dressing while the jackfruit is cooking by adding the hemp seeds, pepitas, water, chives, garlic, white wine vinegar, salt, and black pepper to a high-powered blender. Blend on high for 2-3 minutes or until the dressing is smooth. Pour into jar or airtight container.

To Assemble the Salads

  • Divide greens between two large bowls and top with sliced veggies. Divide the buffalo "chicken" between each bowl and drizzle with dressing and additional buffalo sauce, if desired.
  • Serve immediately and refrigerate all leftovers.

Notes

*Be sure you're purchasing young, green jackfruit in water or brine and not ripe jackfruit in syrup. There is a big difference between the two and you want savory, not sweet!
**Some buffalo sauces contain egg, so be sure to read your label if you're trying to keep this dish vegan.