Dairy Free Chicken Salad
By: Cooking Gluten Free
Published: Monday, June 27, 2011 - 6:57am

Ingredients




2 tablespoons Olive Oil
1 1/2 pounds Boneless, Skinless Chicken Tenderloins
1/4 teaspoon Pepper
1/4 teaspoon Salt
1/2 teaspoon Paprika
3 whole Eggs, Boiled
1/2 cup Chopped Dill Pickles
1/2 cup Veganaise
1 tablespoon Lemon Juice
1/4 teaspoon Seasoned Salt, To Taste

Preparation

1 Thaw the chicken if needed. Then, add the olive oil to a large skillet and bring to medium heat. 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. 3 Remove the chicken and place on a large cutting board. Using 2 forks, shred the chicken and place in a large bowl. 4 If you haven’t already, boil the eggs. Want to know the perfect method for boiling 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. Done! 5 Peel and chop up your eggs, then place them in the bowl with your shredded chicken. 6 Now chop up your dill pickles and throw them in the bowl as well. 7 Add the Veganaise, lemon juice, and seasoned salt. Toss to combine. 8 Serve with your favorite bread.

About


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!