Vegan Cafe Rio Chicken Salad

Satisfy your cravings for Tex-Mex flair with this vibrant Vegan Cafe Rio Chicken Salad, a plant-based take on the beloved classic. Featuring tender, shredded young green jackfruit seasoned with smoked paprika, cumin, and lime juice, this hearty salad is packed with bold flavors and wholesome ingredients. A bed of crisp romaine lettuce is topped with layers of fluffy brown rice, protein-packed black beans, sweet corn, juicy cherry tomatoes, creamy avocado, and fresh cilantro. Drizzled with a zesty vegan dressing and finished with crispy tortilla strips for the perfect crunch, this salad is a feast for both the eyes and the palate. Ready in just under an hour, this recipe is perfect for a healthy weeknight dinner or a crowd-pleasing potluck dish. Whether you're vegan or just looking to add more plant-based meals to your repertoire, this Café Rio-inspired creation is guaranteed to delight!

Nutriscore Rating: 77/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cans (20 ounces each) Canned young green jackfruit
• 1 cup Vegetable broth
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons Lime juice
• 1 head Romaine lettuce
• 2 cups Cooked brown rice
• 1 cup Black beans
• 1 cup Corn kernels
• 1 cup Cherry tomatoes
• 1 Avocado
• 0.5 cup Cilantro leaves
• 1 cup Tortilla strips
• 0.5 cup Vegan creamy dressing of your choice

Directions

Step 1

Drain and rinse the jackfruit, then cut the pieces into smaller sections, removing any seeds.

Step 2

In a large skillet, heat olive oil over medium heat. Add the jackfruit and cook for about 5 minutes or until it begins to brown slightly.

Step 3

Mix the vegetable broth, smoked paprika, garlic powder, onion powder, ground cumin, salt, and black pepper. Pour this mixture into the skillet with the jackfruit.

Step 4

Simmer the jackfruit, covered, for about 15 minutes, stirring occasionally, until the jackfruit is tender and easy to shred.

Step 5

Preheat oven to 400°F (200°C). For a more authentic shredded chicken texture, use two forks to shred the cooked jackfruit in the skillet, then spread it on a baking sheet. Bake for 10 minutes to dry it slightly and enhance the texture.

Step 6

While the jackfruit is baking, prepare the other salad ingredients. Chop the romaine lettuce and halve the cherry tomatoes. Dice the avocado and roughly chop the cilantro leaves.

Step 7

In a large bowl, combine the chopped lettuce, cooked brown rice, black beans (rinsed and drained if using canned), corn kernels, cherry tomatoes, avocado, and cilantro leaves.

Step 8

Add the baked jackfruit to the salad. Toss gently to combine all ingredients.

Step 9

Drizzle the salad with lime juice and your choice of vegan creamy dressing, tossing again to coat evenly.

Step 10

Top the salad with tortilla strips just before serving to maintain their crunch.

Step 11

Serve the salad immediately in four bowls, ensuring each receives a generous amount of all components.

Nutrition Facts

Serving size	(3409.7g)

Amount per serving	% Daily Value*
Calories	2339.4

Total Fat 97.1g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 8.0g
Cholesterol 0mg	0%
Sodium 4158.9mg	0%
Total Carbohydrate 328.9g	0%
Dietary Fiber 66.6g	0%
Total Sugars 44.6g
Protein 60.7g	0%

Vitamin D 0IU	0%
Calcium 872.3mg	0%
Iron 22.1mg	0%
Potassium 9578.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 10.0%

Carbs: 54.1%