Dairy Free Chicken Salad

Dairy Free Chicken Salad

The perfect make ahead lunch!

I love something that I can have in my fridge ready to go for the week and this is on my rotation!


  • 1/4 cup raw sliced almonds

  • 2.5 cups diced chicken (I buy rotisserie chicken)

  • 3 medium stalks celery diced

  • 1 large green onion thinly sliced

  • 2 tablespoons chopped fresh dill or 1tbsp dried dill

Dressing Ingredients:

  • 1/4 cup tahini

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/8 teaspoon garlic powder

  • 1 tablespoon apple cider vinegar

  • 5 tablespoons hot water (plus more if needed)


In a small bowl, add tahini, salt, pepper, and garlic powder. Whisk to combine. Add the apple cider vinegar, then the hot water, and stir until smooth and the consistency of a salad dressing. Add additional hot water 1 tablespoon at a time if you need to thin the dressing out to be able to pour easily on chicken mixture.

Place the diced chicken, celery, green onions, dill, and toasted nuts in a large bowl. Pour the dressing over the chicken mixture and toss to coat. Taste and add additional salt and pepper as desired. If time allows, refrigerate for 2 hours.


Ways to serve: on crackers, on cucumber slices, a rice cake thin stacker, in a siete wrap, in mini sweet bell pepper, as a lettuce wrap. Top with fresh dill or green onion.


4 Servings, Per Serving: 304 calories, 16g Fat, 8g Carbs, 2g Fiber, 1g Sugar, 32g Protein

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