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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.