Dairy-free chicken salad
This Dairy Free Chicken Salad is a gluten-free, dairy-free, FODMAP-friendly, and ketogenic recipe loaded with vitamins and minerals. It is a perfect main course for a light and satisfying meal, ideal for summer gatherings or picnics.
Ingredients
olive oil
2 Tbsps
chicken tenders
680.39 g
black pepper
0.25 tsps
salt
0.25 tsps
paprika
0.5 tsps
free range eggs
3
dill pickles
71.5 ml
veganaise
112 ml
lemon juice
1 Tbsp
seasoned salt
0.25 tsps
Method
- 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.
Nutrition:
Carbs
3 g
Fat
32 g
Protein
40 g
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