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 rawtillwhenever.com, 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.
Ingredients
Dressing
- 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
Salad
- 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
Method
- For the dressing, mix all of the ingredients together in a small bowl
- Add water to reach the desired consistency, which is creamy but pourable
- For the salad, heat up the jackfruit on the stove on low until warm
- Mix all of the other ingredients together in a bowl
- Mix in the dressing and evenly coat all of the ingredients
- Add the jackfruit on top of the salad
- Drizzle chipotles in adobo over the jackfruit
- Sprinkle cilantro on top for garnish
- Enjoy!
Reblogged this on Lincoln Life Blog.
Thank you for the reblog!
your welcome