lunch

Dairy Free Chicken Salad

Name: Dairy Free Chicken Salad
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
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

“You can never have too many main course recipes, so give Dairy Free Chicken Salad a try. This gluten free, dairy free, fodmap friendly, and ketogenic recipe serves 4 and costs $2.9 per serving. One portion of this dish contains roughly 40g of protein, 33g of fat, and a total of 487 calories. From preparation to the plate, this recipe takes around 45 minutes. 2 people found this recipe to be delicious and satisfying. If you have salt, dill pickles, paprika, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is good. Similar recipes are 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).”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Olive oil2 tbsp
Chicken tenderloinsSkinless Chicken Tenderloins1.5 lb
Pepper¼ tsp
Salt¼ tsp
Paprika½ tsp
EggsBoiled3 whole
Dill pickles½ cup
Veganaise½ cup
Lemon juice1 tbsp
Seasoned salt¼ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 45 min

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.

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