Dairy Free Chicken Salad
This is my mom’s chicken salad recipe that I’ve been eating since I was a little kid. I just made a few adjustments so it would be dairy free and ever so slightly adjusted the seasonings. Enjoy!
Total Steps
8
Ingredients
10
Tools Needed
6
Ingredients
- 2.0 tablespoons Olive Oil
- 1.5 pounds Boneless, Skinless Chicken Tenderloins
- 0.25 teaspoons Pepper
- 0.25 teaspoons Salt
- 0.5 teaspoons Paprika
- 3.0 whole Eggs, Boiled
- 0.5 cups Chopped Dill Pickles
- 0.5 cups Veganaise
- 1.0 tablespoon Lemon Juice
- 0.25 teaspoons Seasoned Salt
Instructions
Step 1
Thaw the chicken if needed. Then, add the olive oil to a large skillet and bring to medium heat.
Step 2
Add the chicken to the skillet and season with paprika, salt, and pepper. Turn every few minutes and cook until chicken is cooked through and juices run clear.
Step 3
Remove the chicken and place on a large cutting board. Using 2 forks, shred the chicken and place in a large bowl.
Step 4
If you haven’t already, boil the eggs. Just cover the eggs with cold water in a large pot. Then place pot over medium-high heat. As soon as it starts boiling set your timer for 7 minutes.
Step 5
Peel and chop up your eggs, then place them in the bowl with your shredded chicken.
Step 6
Now chop up your dill pickles and throw them in the bowl as well.
Step 7
Add the Veganaise, lemon juice, and seasoned salt. Toss to combine.
Step 8
Serve with your favorite bread.