Vegan Curried "Chicken" Salad
My new favorite obsession is adapted from a recipe by Ina Garten AKA the Barefoot Contessa. Ina Garten and her European cooking style is such an inspiration. Garten is a self-taught cook, has an MBA, and even worked her way up in the White House to serve under two presidents as a Budget Analyst in the Office of Management and Budget (including drafting the nuclear energy budget...no big deal). This woman can do it all! She also has a residence in Paris, one of our destinations this summer so of course I had to share this recipe.
Her recipes are to die for and always a hit. This original recipe, curried chicken salad is requested at all of our family events. It has been enjoyed at everything from baby showers to bridal showers and family dinners. Lucky for me, jackfruit is an excellent substitute for shredded chicken. I do think the Trader Joe's jackfruit is the softest and therefore easiest to shred if not cooked. Enjoy this cold dish while we still have hot weather!
There are few things in this world that are more delicious when prepared a day prior to serving. Jackfruit is one of them (slaw is another that comes to mind). This way the jackfruit soaks up all the flavors. The jackfruit salad is good chilled in a work lunch or on top of a green salad. It is the perfect substitute for her chicken salad making it an awesome party dish. So easy to bring your own low pro modification with you to the party as well!
Recipe Tips:
Use Real Mayonnaise
I attempted this recipe with vegan mayonnaise. It threw off the texture. The taste was still fine but not as good as if I used Hellman's. I try so hard to keep this blog vegan but I just have to admit, I am not vegan and do not wish to be. I enjoy my Real Hellman's Mayonnaise and almost always add butter to my recipes. There are so few options for the PKU diet and I will not eliminate these simple pleasures. Additionally, there is 1 more mg of phe in Real Mayonnaise as compared to vegan (basically what I am saying is vegan mayo is not worth it for the PKU'er).
Keep the Jackfruit Chunks In
Shred the jackfruit as best as you can but keep the chunky stems in the dish. This gives a little texture to the dish more similar to the chicken. It absorbs the flavor well, especially if prepared the day before.
Curried Jackfruit Salad:
Salt and freshly ground black pepper
13 tablespoons good mayonnaise (recommended: Hellman's)
1 can green jackfruit in brine
80 ml dry white wine
3 tablespoons chutney
3 tablespoons curry powder
1/3 cup yellow raisins (add as garnish as well)
100 g medium-diced celery (2 large stalks)
2 spring onions, chopped
Mix liquid ingredients and spices in food processor. Shred jackfruit and toss in mayonnaise marinade. Let set in the refrigerator for up to one day prior to serving. Serve on salads, crackers, or as is.
For all you carnivores or your party dish: