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Jackfruit Chicken Salad Sandwich is full of crunchy walnuts, juicy grapes, and a creamy dressing. This vegan recipe is a refreshing 30 minute meal!


4 sandwiches

Total time

25 minutes




  • ¼ cup + 2 tablespoons chopped walnuts
  • 2 ribs celery (chopped)
  • ¾ cup halved grapes
  • 1 (20) oz can green jackfruit in brine, drained and broken up into bite-sized shreds
  • 8 slices gluten free bread
  • ⅓ cup + 1 tablespoon vegan mayo
  • 1 teaspoon dijon mustard
  • ¾ teaspoon salt
  • ½ teaspoon ground poultry seasoning
  • ½ teaspoon black pepper


  1. Preheat the oven to 350 degrees. Spread the walnuts out on a baking tray and bake for 7 minutes, or until the walnuts are golden brown and fragrant. Set aside.
  2. While the walnuts are toasting, stir together all of the dressing ingredients in a large bowl. Add in the celery, grapes, jackfruit, and toasted walnuts. Stir well to combine. This mixture keeps well in the fridge for up to 5 days and the flavors continue to develop over time.
  3. When you are ready for a sandwich, pile the mixture onto a slice of toasted bread and then top with a second toasted slice. Enjoy!
  4. View the recipe instructions at Catching Seeds

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