Dairy Free Chicken Salad
Dairy Free Chicken Salad might be just the main course you are searching for. For $2.9 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 487 calories, 40g of protein, and 33g of fat each. If you have seasoned salt, chicken tenderloins, paprika, and a few other ingredients on hand, you can make it. This recipe from Foodista has 2 fans. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and ketogenic diet. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 61%. Similar recipes include Gluten Free Dairy Free Sugar Free Chinese Chicken Salad, Gluten Free Dairy Free Sugar Free Chinese Chicken Salad, and Chili Lime Chicken Salad (Paleo, GF, Dairy-Free + Refined Sugar-Free).
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
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
Equipment:
frying pan
cutting board
bowl
kitchen timer
pot
Cooking instruction summary:
Thaw the chicken if needed. Then, add the olive oil to a large skillet and bring to medium heat. 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. Remove the chicken and place on a large cutting board. Using 2 forks, shred the chicken and place in a large bowl. If you havent 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! Peel and chop up your eggs, then place them in the bowl with your shredded chicken. Now chop up your dill pickles and throw them in the bowl as well. Add the Veganaise, lemon juice, and seasoned salt. Toss to combine. Serve with your favorite bread.
Step by step:
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 havent 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.
Nutrition Information:
covered percent of daily need
