Dairy Free Chicken Salad
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 pr
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds chicken tenderloins
- 0.25 teaspoon pepper
- 0.25 teaspoon salt
- 0.5 teaspoon paprika
- 3 eggs
- 0.5 cup dill pickles
- 0.5 cup veganaise
- 1 tablespoon lemon juice
- 0.25 teaspoon seasoned salt
Instructions
- 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.