Dairy Free Chicken Salad

7 steps · 45 min total

1. 01

   Cook the Chicken

   If your chicken is frozen, thaw it first. Then, warm the 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken tenderloins and season them generously with 1/2 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, turning every few minutes, until the chicken is completely cooked through and the juices run clear when pierced.
2. 02

   Shred the Chicken

   Transfer the cooked chicken to a large cutting board. Using two forks, shred the chicken into bite-sized pieces. Once shredded, move the chicken to a large mixing bowl.
3. 03

   Boil the Eggs

   If you haven't already, boil the eggs. Place the 3 eggs in a large pot and cover them with cold water. Set the pot over medium-high heat.

   As soon as the water reaches a rolling boil, set a timer for 7 minutes. Once the timer goes off, drain the hot water and immediately plunge the eggs into an ice bath to stop the cooking and make them easier to peel.

4. 04

   Chop the Eggs

   Peel the cooled hard-boiled eggs and chop them into small pieces. Add the chopped eggs to the bowl with the shredded chicken.
5. 05

   Chop the Pickles

   Finely chop the 1/2 cup of dill pickles and add them to the bowl with the chicken and eggs.
6. 06

   Dress the Salad

   Add the 1/2 cup veganaise, 1 tablespoon lemon juice, and 1/4 teaspoon seasoned salt to the bowl. Toss everything together until all the ingredients are well combined and coated in the dressing.
7. 07

   Serve

   Serve the dairy-free chicken salad with your favorite bread, crackers, or even in lettuce wraps.