Dairy-Free Chicken and Egg Salad
Elevate your lunchtime routine with this flavorful and wholesome Dairy-Free Chicken and Egg Salad! Perfectly cooked chicken breasts and hard-boiled eggs are combined with crisp celery, zesty red onion, and fresh parsley, creating a delightful blend of textures and tastes. The creamy, tangy dressing—made with olive oil mayonnaise, Dijon mustard, lemon juice, and apple cider vinegar—is completely dairy-free, making this recipe ideal for those with dietary restrictions. Served on a bed of fresh lettuce leaves, this protein-packed salad is both satisfying and refreshing. Ready in just 40 minutes, it’s a convenient and nutritious option for meal prep or a quick midday pick-me-up.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 large eggs
- 2 medium celery stalks
- 0.5 large red onion
- 2 tablespoons fresh parsley
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 0.5 cup olive oil mayonnaise
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 large lettuce leaves
Instructions
Place chicken breasts in a saucepan, add enough water to cover, and bring to a boil. Reduce heat to simmer and cook for 15 minutes or until fully cooked.
While the chicken is cooking, place the eggs in a separate pot and cover with water. Bring to a boil over high heat, then remove from heat and let sit in the hot water for 10 minutes. Afterwards, transfer eggs to an ice bath to cool before peeling.
Finely chop the celery and red onion. Mince the fresh parsley.
Once cooled, dice the cooked chicken into small cubes and peel and chop the eggs.
In a large bowl, combine the chicken, eggs, celery, red onion, and parsley.
In a separate small bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil mayonnaise, lemon juice, salt, and black pepper until smooth.
Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.
Line a serving plate or bowl with the large lettuce leaves, then spoon the chicken and egg salad mixture over the lettuce.
Serve immediately or cover and refrigerate for up to 2 days.
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.5 g | 154% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1079 mg | 360% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 6.2 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 229 mg | 18% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1659 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
