BBQ Jackfruit Chop Salad

Y’all.  This was a raging success!  I wanted to replicate the CPK BBQ Chicken Chop Salad that I loved when I was a kid, though the last time I had it was probably about a decade ago.  I used a cashew ranch dressing inspired by the dressings by High Carb Hannah of, and the jackfruit is the BBQ jackfruit from Upton’s Naturals.  I highly recommend since I loved it and I don’t really like BBQ at all.  In summary, make this, eat it, and you’re welcome.  This recipe makes 2 servings.



  • 2-3 Tbsp. cashew butter
  • Juice of ½ a lemon
  • 1 tsp. apple cider vinegar
  • 1 tsp. maple syrup
  • Water to thin out dressing if needed


  • 1 box Upton’s Naturals BBQ Jackfruit
  • 1 can black beans or 2 cups cooked black beans
  • 1 bag frozen corn, thawed
  • ¼ cup onion, chopped
  • ¼ cup tomatoes, chopped (optional)
  • ¼ cup cucumber, chopped (optional)
  • 1 romaine heart, chopped
  • ¼ purple cabbage, chopped
  • Chopped cilantro for garnish
  • Chipotles in adobo sauce for garnish


  1. For the dressing, mix all of the ingredients together in a small bowl
  2. Add water to reach the desired consistency, which is creamy but pourable
  3. For the salad, heat up the jackfruit on the stove on low until warm
  4. Mix all of the other ingredients together in a bowl
  5. Mix in the dressing and evenly coat all of the ingredients
  6. Add the jackfruit on top of the salad
  7. Drizzle chipotles in adobo over the jackfruit
  8. Sprinkle cilantro on top for garnish
  9. Enjoy!

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