Vegan Buffalo Shredded Chicken Salad
Ingredients
- 1 14 oz can jackfruit
- 1/2 cup Buffalo sauce
Cabbage slaw
- 1 cup purple cabbage
- 2 celery stalks
- 2 carrots
- 1/4 cup parsley
- 1/4 red onion
- 1/4 cup plant-based Greek yogurt
- 1/2 lemon
- 1 teaspoon apple cider vinegar
- 1 teaspoon vegan mayonnaise
- 1/2 teaspoon agave or maple syrup
- salt and pepper to taste
Salad base
- 1 head romaine lettuce
- 1 cup sweet corn
- 1 cup cherry tomatoes
Preparation
Preheat the oven to 400 degrees Fahrenheit.
Shred the jackfruit pieces by hand and place them in a bowl.
Toss the shredded jackfruit with 1/4 cup of Buffalo sauce to coat evenly. Spread it on a parchment-lined baking sheet and bake for 15 to 18 minutes until the edges are golden.
While the jackfruit is baking, prepare the slaw by whisking together the liquid ingredients in a bowl. Add the vegetables and mix well.
Place the salad ingredients in bowls and top with the slaw, drizzling a little extra slaw dressing onto the bowls.
Remove the jackfruit from the oven and toss with additional Buffalo sauce if desired. Place it on top of the bowls.
Notes
This dish is vegan and can be prepared in less than 30 minutes.
It is an excellent addition to your weekly meal rotation.
