Appetizer,  Main Dishes

Mock Chicken Salad

Hello, happy holiday weekend to those celebrating Easter and Passover!  Also, thanks to everyone who voted in our instagram poll last week  – the winning recipe is here and it’s vegan mock chicken salad.  It’s super easy, and makes for wonderful sandwiches. We hope you enjoy! 

~ Sprigge and Sprout

Mock Chicken Salad 



1 Cup firm tofu [you can replace with cooked canned jackfruit for a more chicken-like texture, or chickpeas for a heartier filling] 

¼ Cup vegan mayo

½ Tsp mustard (dijon or spicy brown)  

½ Stalk of celery 

¼ – ½ Green or red onion 

½ An apple [optional] 

Salt and pepper to taste



Begin by finely chopping your celery, onion, and apple (if you’re using it). Then crumple your tofu. 

If using the alternate ingredients, we recommend shredding the jackfruit with a fork, or roughly chopping the chickpeas. 

Then measure out the rest of your ingredients and mix everything together in a bowl. 

That’s it! All that’s left to do is put it in a sandwich. We like ours with lettuce and tomato on lightly toasted bread, but prepare however you like!

**If using jackfruit, here’s how to cook it: 
Cover and simmer it in a pot with water for about 30 mins, stirring occasionally. Then take the lid off and cook for another 10 minutes or so. Once it’s done, use a fork to shred the jackfruit.

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