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Farr Better Vegan Chicken Salad Bites

The creamy cranberry walnut chicken salad we used to eat inspired me to make a vegan version I call Farr Better Vegan Chicken Salad Bites. 
Now that we changed it to an allergy-friendly plant-based recipe, we love to enjoy this as an appetizer or have fun and eat a whole plate, and call it a meal. No matter which way you have it, there is always room for more. 
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizers
Cuisine: FBR Signature
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Oat-Free, Plant-Based, Shellfish Free, Soy-Free, Vegan, Vegetarian, Wheat-Free, Yeast-Free
Difficulty: Easy
Yield: 50 scoops
Calories:
Author: Lynette Farr

Equipment

Ingredients

JACKFRUIT PREP

ASSEMBLY PREP

  • 50 each The TOSTITOS® Tortilla Chips in a scoop-able shape 1 option
  • 24 each vegan allergy-friendly wantons 2nd option

SALAD INGREDIENTS

  • 1 container non-dairy vanilla yogurt 5.3 oz So Delicious® DF Vanilla Yogurt Alternative
  • 1 cup bok choy or napa cabbage or celery chopped
  • 3 each green onions chopped
  • 6 tbsp cranberries or red grapes chopped
  • 6 tbsp walnuts chopped
  • 4 tbsp dairy-free mayo
  • 1 tbsp Farr Better No-Salt Seasoning
  • 1 tbsp FBR Garlic Pepper Seasoning
  • 1 tsp lemon peel dried
  • 1 tsp orange peel dried

GARNISH

Instructions

STEP 1 COOK THE FBR Shredded Seasoned Jackfruit recipe

  • Drain 2 cans of jackfruit. Add the jackfruit chunks to a medium-sized non-stick frypan/skillet. Cook on medium-high heat and add 1/4 cup low sodium vegetable broth. Let cook for about 8-10 minutes until soft.
  • Use the veggie burger chopper/jackfruit shredder or potato masher to chop and shred jackfruit pieces. You can also use the flat-edge wooden spoon to chop the chunks apart. They come apart really easily after they have been cooking in the vegetable broth. They naturally look like shredded chicken when done separating the jackfruit chunks.
    If the broth dries up, feel free to add another 1/4 cup vegetable broth while turning the heat down a little bit to finish the cooking process. It all eventually evaporates and makes the jackfruit soft. 
  • Add seasoning to the jackfruit and cook for an additional 5-7 minutes while stirring occasionally to mix in seasoning thoroughly. FBR Savory Herb Seasoning, Farr Better No-Salt Seasoning, FBR Kickin' Herb Mix. Once cooked, set aside the jackfruit.

STEP 2 ASSEMBLE SCOOPS OR CUPS

  • You can use baked wonton cups, or any kind of tortilla chips to scoop the salad onto. Bake larger tortilla cups if you want fewer servings. Be creative and be adventurous with this meal/appetizer.
  • Option 1: Line The TOSTITOS® Scoops® on a plate or platters for pre-assembled appetizer cups.
  • Option 2: Have the chips and the salad in separate bowls and people can grab what they want onto their individual plates.

STEP 3 ADD REMAINING INGREDIENTS

  • Add the salad ingredients in a large mixing bowl except for the cooked jackfruit.
  • Hint: To chop the cranberries and walnuts I found it easiest to use a small blender. My 2nd choice was the Mini Hand Chopper or Small Blender.
  • Gently mix ingredients. Scoop the salad mixture into individual cups mentioned above or put in a serving dish for guests to take portions they desire.
  • Sprinkle the cooked shredded jackfruit on top of the salad mixture or mix it together in the bowl.

GARNISH

  • There are a few garnish ideas listed. Set these out for people to choose from or add them ahead of time for a beautiful appetizer display.

Notes