Dairy Free Chicken Salad Recipe to Eat All Week Long πŸ‡

Dairy-Free Chicken Salad Recipe

I’m loving the sunny weather these past few days. Whenever it’s time to eat a meal, I grab my food and take it outside to sit on the patio. There’s something so nostalgic about sitting in the backyard under the big umbrella while eating lunch. It reminds me of being a kid again, and those were the best of days. Since I live right by the elementary school, I get to listen to recess all day, and some people ask me if it ever gets annoying, but I secretly love it. My plan before blogging was to be an elementary teacher, so I don’t mind all of the screaming and whistleblowing.

One meal I’ve been eating outside all week long has been my dairy-free chicken salad. In fact, I’ve had to make three batches of this already because Kyle keeps requesting it. We both can’t get enough. I’ve been adding it to my toast, topping my salads with it, and my favorite way of eating the chicken salad? Inside a gluten free wrap with avocado, tomato, and kale!

If you don’t eat chicken, you can sub it for tuna, chickpeas, tofu, or even tempeh!
Healthy Dairy Free Chicken Salad Recipe LightI think chicken salad is such an underrated recipe. It’s not something I’d order first at a restaurant, but every time I eat it, I love it! I was craving chicken salad a few weeks ago but knew I would have to make my own since I eat a dairy-free diet. Most of the time, chicken salad is dairy free as long as they only use mayonnaise, but when I was looking at the ingredient list on some of the chicken salads at the grocery store, it said “contains milk,” so I think they may add a little sour cream or some Greek yogurt. Lately, I’ve been loving Earth Balance vegan mayo. Some people believe that a vegan mayo is gross, but I like it much better than egg-based mayo. It’s all about preference! I used the vegan mayo for this recipe, but if you’re a traditional mayo fan, you can stick to that. They both work πŸ˜ƒ

Wondering what’s in vegan mayo? expeller-pressed canola oil, water, brown rice syrup, appleΒ cider vinegar, extra virgin olive Oil, pea protein, salt, mustard flour, lemon juice concentrate. Soooo probably not as bad as you were thinking. Healthy Dairy Free Chicken Salad Recipe Light
There are so many different ways to customize this salad. The first time I made it, I added a ton of broccoli, but when I was making it for wraps, I left the broccoli out and added more chicken. If you don’t like raisins, swap them for dried cranberries, grapes, or you can leave them out altogether. If you don’t have sunflower seeds, try using pecans or walnuts! I think this recipe could be made with all the extra broccoli and no chicken at all if I needed to bring a vegetable side dish to a summer party. The sauce is what makes it taste so great!Β Healthy Dairy Free Chicken Salad Recipe Light
This creamy sauce is perfect for any type of salad. Add it to your kale, broccoli, potatoes, pasta, or seafood! The first batch I made, I used agave, which is my favorite way to sweeten up this dish. The second time I made it, I used 0-calorie monk fruit, and that was just as good! If you’re trying to watch your sugar intake, monk fruit is a great replacement. I’ll be making a pasta salad with this combo for the weekend.

To make this recipe easy and delicious, I used rotisserie chicken. You can prepare your chicken in the oven, crockpot, grill, or pan-fried. This recipe would probably be so good with chargrilled chicken. I may have to try that for next week’s meal prep.Β Healthy Dairy Free Chicken Salad Recipe Light
INGREDIENTS

ROTISSERIE CHICKEN

Using rotisserie chicken for this recipe just makes life easier. I’m not a fan of cooking chicken, so grabbing a chicken that’s already cooked and using it for this recipe makes it so much simpler. I also think it tastes much better!

TURKEY BACON

You can use any kind of bacon in the recipe, but I’ve always used turkey bacon to keep it on the lighter side. I think turkey bacon has a milder flavor, so it doesn’t overpower the other flavors.

RAISINS

I love adding a sweet ingredient aside from the agave. You can use dates, figs, or cranberries as well. Any dried fruit would be a good addition.

BROCCOLI

Adding broccoli to the chicken salad is a great way to sneak in those vegetables! It’s like eating a broccoli salad and a chicken salad at the same time. YUM!

RED ONION

I’m always going to be team red onion! You can use white as well. The apple cider vinegar and the creamy mixture will pickle the onions taking away the powerful punch of flavor.

SUNFLOWER SEEDS

Sunflower seeds add the extra savory crunch! I can’t make a salad without my favorite ingredient.

TAHINI

Tahini is my secret ingredient for creamy salads!

DAIRY-FREE MAYONNAISE

The Earth Balance brand of dairy-free / vegan mayonnaise is by far the best! I use that in almost all of my salad recipes!

AGAVE

You can use any type of sweetener, or no sweetener at all! I love adding monk fruit or agave to these salad recipes. You could also use regular sugar or honey as a replacement. Sometimes it’s best to use whatever you have in the house at the moment.

APPLE CIDER VINEGAR

Apple cider vinegar adds an extra punch of nutrients and also helps to tame the flavor of the onions!

SEASONINGS SALT / BLACK PEPPER / GARLIC POWDER / DILL WEED / ONION POWDERΒ 

You can switch up the seasonings to make your recipe unique! I love using my basic black pepper, sea salt, garlic powder, onion powder, and always dillweed with chicken recipes.Β Healthy Dairy Free Chicken Salad Recipe Light

 

5 from 1 vote
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Dairy Free Chicken Salad Recipe

Course Salad
Servings 10 Servings
Author Taralynn McNitt

Ingredients

  • 3/4 Cup Mayonnaise (I used earth balance vegan mayo)
  • 1/4 Cup Tahini
  • 1 1/2 Tbsps Agave (or your choice of sweetener)
  • 1/2 Tbsp Apple Cider Vinegar
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1/4 Tsp Black Pepper
  • 1/2 Tsp Sea Salt
  • 1 Tsp Dill-Weed
  • 1/2 Small Red Onion Chopped
  • 4 Cups Shredded chicken I used rotisserie
  • 1/4 Cup Turkey Bacon Chopped
  • 1/4 Cup Roasted Sunflower Seeds
  • 1/4 Cup Raisins
  • 1 Cup Broccoli Chopped

Instructions

  1. In a small bowl, mix together the mayonnaise, tahini, agave, apple cider vinegar, garlic powder, onion powder, black pepper, sea salt, and dillweed. 

  2. Add the creamy mixture to the bowl with the broccoli, chicken, bacon, sunflower seeds, raisins, and onion. Mix until all ingredients are coated. 

    Give it a taste test to make sure it doesn't need any more salt, sweetness, or garlic! 

  3. Place in the refrigerator for thirty minutes before serving. 

Healthy Dairy Free Chicken Salad Recipe LightThis recipe will be in my upcoming meal-prep YouTube videos! It’s the ultimate dish to make when you want something easy in the fridge. For the wraps, I used the Mission gluten-free wraps, and so far, they are my favorite! You can find them at Target, Sprouts, and most grocery stores!

Questions for you!

  1. Do you like eating lunch outside? (this time of year)
  2. Are you team raisin or craisin?
  3. How do you eat your chicken salad? A wrap, on toast, plain…or?

Comments

  • Emily


    I have a beach trip coming up and I’ll be making a batch of this to take with me! Looks delish!

    Reply to Emily
  • Anna

    Hey!! Can’t wait to try this!! Whats your favorite tahini brand??

    Reply to Anna
  • Harriet


    Yumm! Made this with gluten free pasta so delicious.

    Reply to Harriet
    • Taralynn McNitt

      Can’t wait to try out that idea!!

      Reply to Taralynn McNitt
      • Olivia


        I love this recipe! Perfect for the transitioning weather & after workouts. I used the β€œEgg wrap” from Sprouts.
        πŸ’• Question: The serving size says 10. Do you have a recommendation on amount per wrap? Or just wing it? Lol just trying to see if like 1/4 cup or so is recommended?
        P.S still adore this blog!

        Reply to Olivia
  • Alex

    How do you store it if you plan on eating it for the week? Do you freeze half?

    Reply to Alex
    • Taralynn McNitt

      We haven’t gotten to that point yet because we eat it so fast. I haven’t tried freezing it yet, but if it were me, I’d probably just keep it in the fridge and eat it throughout the week.

      Reply to Taralynn McNitt
  • Jenna

    Eating lunch outside… totally depends it’s been so hot lately. If I’m somewhere, where there is a breeze then definitely yes.

    I like both!

    I’ll eat chicken salad anyway. Wrap, on toast, with crackers, etc.

    Reply to Jenna
  • anon

    What is the name of the wraps that you used? I know you said it was gluten free, but do you have the brand name, please? thanks!!

    Reply to anon
  • Anonymous

    Looks really delicious! I love chicken salad so excited to see a healthier vesrsion.

    Just curious, do you think you’d ever go back to school and possibly become an elementary school teacher at some point in the future?

    Reply to Anonymous
    • Taralynn McNitt

      Hope you enjoy this recipe!

      To be 100% I don’t think so. I think about it, but I’d be crazy to just throw away what I’ve built for myself. I know life isn’t always about money, but I’d be taking a huge pay cut, not even sure if I’d even like doing it, and I don’t have the interest in teaching as much as I used to. I love blogging and creating content, and I think that’s why I’ve been able to follow through all of these years 😊 Now, if blogging ever became something I wasn’t interested in, I’d maybe do something else.

      Reply to Taralynn McNitt
  • Deepa

    Hey Tara, how long does the chicken salad hold up in the fridge?

    I love eating outside when it’s beautiful and definitely team craisin. I don’t think I’ve ever tried chicken salad (was a vegetarian for 20 years) so I’m excited to try your recipe out! πŸ™‚

    Reply to Deepa
    • Taralynn McNitt

      Hi, Deepa!

      The chicken salad holds up great in the fridge! It didn’t last longer than 2 days because we ate it so fast, but I think the longer it lasts, the better it tastes!

      I hope you enjoy this recipe, you’ll have to come back and let me know if you’re “team chicken salad” after it!! xo

      Reply to Taralynn McNitt
  • Charmaine Ng | Architecture & Lifestyle Blog

    This looks amazing! It’s been a long while since I’ve had chicken salad. Going to try this salad, I like to eat it in a sandwich! πŸ™‚ Also – team craisin! ❀️❀️

    I love eating outside this time of the year, but only when it’s sunny and not rainy. Otherwise, indoors all the way! πŸ˜€

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply to Charmaine Ng | Architecture & Lifestyle Blog
  • Ellie


    This recipe looks incredible! I am excited about your meal prep video because I did not know you had a Youtube page.

    Reply to Ellie
  • Dana


    I love to eat outside! It’s too cold here in Seattle to do it right now, I keep looking at weather in Charlotte and Florida and thinking of moving! (My top 2 choices at the moment.)

    I like both! I like craisins in salads and raisins in oatmeal or curries.

    Wraps! I’m glad you included what kind of wraps you used, I was going to ask. I’m trying to eat less gluten to see if it helps with bloating issues I’ve been experiencing.

    Reply to Dana
    • Taralynn McNitt

      Hi, Dana!

      You won’t regret moving to the South! lol I keep begging Kyle to move to Florida lol

      mmmm I’m a fan of all of that!

      I was shocked at how good the Mission wraps were! So far they are my fave. xo

      Reply to Taralynn McNitt

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