Jackfruit Chicken Kale Salad with Tangy Creamy Dressing

Yum City.

Population: This salad.

Its incredible. I feel a little weird saying that since I made it and all but guys, its really good. And I want you to experience this party in your mouth too.

First of all: its got a lot of good for you things. kale, micro greens, cucumbers, pine nuts, tomatoes, tahini- which I love.

This is inspired by a caesar salad but doesnt actually taste anything like caesar in the traditional sense. And I don’t think the jackfruit actually tastes like chicken but I haven’t had chicken in 7 years so I may not be the best judge. However, it adds a nice “meaty” bite and eats really well with the rest of the ingredients.

This would be perfect for an easy week night dinner that will keep really well for lunch the next day.

Enjoy 🙂

Jackfruit Chicken Kale Salad

Serves: 2 | Prep 10 minutes | Cook 30 minutes

Jackfruit Chicken:

1 20-ounce can of jackfruit in brine (I got mine from Trader Joes)

2 tbsp coconut oil

½ cup onion diced

3 garlic cloves minced

1 ½ cup vegetable broth

1/8 tsp chili powder

1/8 tsp garlic powder

1/4 tsp oregano flakes

¼ tsp pink salt

 

Creamy Dressing:

½ cup cashews, soaked in water for 3 hours

2 tbsp tahini

1 tbps capers

½ cup hot water

4 tbsp lemon juice

1 tsp tamari

1 tsp maple

1 tbsp red wine vinegar (or more lemon juice)

 

For the Salad:

10 cups kale or one bag from trader joes

1 cup cherry tomatoes, sliced in half

1 cup Persian cucumbers, sliced in thin half moons

1/2 cup green onions, chopped

¼ cup pine nuts, roasted and salted

Big handful micro greens

 

Start by soaking the cashews. If you don’t have 3 hours then pour almost boiling water on them and let them soak while you make the jackfruit.

Pre heat over to 375f.

To make the jackfruit. Rinse and drain it first. Then in a large frying pan with a lid heat coconut oil over medium high. Once hot add the onion and cook for 5 minutes. Then add the garlic and cook for another 30 seconds. Add in the jackfruit and stir for another 30 seconds. Then add in the broth and spices and lower to medium low. Stir to coat well and then put the lid on it and let it simmer for 7-10 minutes. Until the liquid is absorbed. Occasionally stir it to make sure it’s mixed and nothing is sticking to the bottom of the pan.

Once the liquid is absorbed use the back of a spoon to break apart the smaller pieces. If necessary use your fingers but be careful not to burn yourself. It should resemble shredded chicken or pork. Taste it, if its still a little on sweet side (it is fruit after all) add a touch more salt.

Then line a baking sheet with parchment paper and transfer everything and spread it out well. You do not want it to be crowded on the pan. Then roast for 10-12 minutes until mostly dry and chewy.

To make the dressing add all ingredients into a blender and turn on high until super smooth and thick.

To make the salad add the kale to a big bowl and top with the dressing (you might have more then you need so save if for later) Then massage it with your hands or mix well with a spoon to evenly coat all the leaves. Divide amongst bowls and top with everything including the jackfruit.

Enjoy!

 

 

 

 

 

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  • Yum City is the perfect way to describe this salad. Nothing wrong with tooting your own horn, especially since you created this masterpiece. I’m going to make it tmrw for lunch, I have all the ingredients except tamari and tahini

  • what a coincidence- i’m making kale salad right now! anyways, this sounds awesome. i’ve been meaning to try out jackfruit, especially because i feel like it’s so easy to get (at least in the bay area).

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