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:

Quickview
487 Calories
40g Protein
32g Total Fat
3g Carbs
15% Health Score
Limit These
Calories
487k
24%

Fat
32g
50%

  Saturated Fat
4g
31%

Carbohydrates
3g
1%

  Sugar
0.47g
1%

Cholesterol
231mg
77%

Sodium
839mg
37%

Get Enough Of These
Protein
40g
81%

Selenium
64µg
92%

Vitamin B3
17mg
89%

Vitamin B6
1mg
67%

Phosphorus
426mg
43%

Vitamin B5
2mg
30%

Potassium
706mg
20%

Vitamin B2
0.34mg
20%

Magnesium
50mg
13%

Vitamin E
1mg
12%

Vitamin B12
0.63µg
11%

Zinc
1mg
10%

Vitamin B1
0.13mg
9%

Vitamin A
385IU
8%

Vitamin K
8µg
8%

Iron
1mg
8%

Folate
24µg
6%

Vitamin D
0.83µg
6%

Vitamin C
3mg
5%

Copper
0.08mg
4%

Calcium
38mg
4%

Manganese
0.06mg
3%

Fiber
0.31g
1%

covered percent of daily need
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