There are so many wonderful dishes that don’t need any dairy. Take chicken salad, for example. This cool, creamy, and comforting recipe is simply made with chicken, creamy mayo (yes, it’s dairy free!), basic herbs and spices, and some delicious chunky add ins. Some chefs and recipe creators do feel the need to add cheese, milk, or cream. But there are so many other ways to elevate chicken salad, and I can show you how! This recipe includes not only the delicious classic version, but dozens of possible variations to make it your own.
The Best Creamy Dairy-Free Chicken Salad Recipe
We love this dairy-free chicken salad for its perfect creamy-crunchy balance and the way the bright herbs and lemon balance the naturally rich flavor. But there are so many more reasons to add it to your weekly rotation.
Why you will Love this Dairy-Free Chicken Salad
- Naturally Dairy-Free: It’s fast and easy to make and you don’t need to buy dairy alternatives of any kind.
- Simple Ingredients: Everything you need is available at your local grocery stores and will fit into tight budgets.
- Quick & Easy: Even if you cook your own chicken, this recipe can come together in 30 minutes or less. If you use pre-cooked chicken, it’s a 10 to 15 minute snack or meal!
- Versatile: Of course it makes fabulous dairy-free chicken salad sandwiches, but there are so many additional ways to serve it. I’ve included specific serving suggestions below the recipe.
- Customizable: You’ll love this dairy-free chicken salad as is, but it’s nearly impossible to avoid tossing in some other ingredients. I’ve included loads of variations.
- Meal Prep Friendly: This is a great make ahead recipe with options for the chicken and the completed salad.
Key Components of Great Creamy Chicken Salad
Chicken itself is a crucial ingredient. I choose chicken breasts because the firmer, leaner white meat balances the heavier mayonnaise-based dressing. Dark meat can be too heavy in this dish. To keep the meat tender, I poach it. But rotisserie chicken works equally well. I personally find baked or grilled chicken a little too dry for chicken salad, but it will do in a pinch. Also, diced chicken gives the salad a chunkier texture, but you can shred it if you want a creamier finish.
Mayonnaise also plays an important role in texture and in marrying the ingredients and flavor. I use a classic “real” mayonnaise with minimal additives. Yes, mayonnaise is naturally dairy free! If you choose an avocado oil or olive oil mayonnaise, please note that this will affect the flavor. And vegan (egg-free) mayonnaise will work fine, but each brand tastes different and has a different consistency. Make sure to taste the mayonnaise and add the lemon juice to it before adding the other ingredients to ensure it will function properly.
Lemon and Dijon add zest and brightness to the dressing. They also complement the herbs and add depth in flavor without need for adding excess salt.
Crunchy ingredients help to add texture and avoid an overly creamy mouth feel. Our baseline recipe uses celery and almonds, but I’ve included several other options in the recipe notes and the ingredient FAQs that follow.
Ingredient FAQs
- Celery: What Can I Substitute for the Celery? I know, some of you just detest celery. Fortunately, any cool, crunchy fruit or vegetable can stand-in for it. We recommend diced apple (optionally peeled), jicama, or water chestnuts.
- Mayonnaise: Doesn’t it Contain Dairy? Mayo is naturally dairy free. In fact, I’ve never seen a plain mayonnaise in the U.S. that contains milk. (Some flavored mayos and some mayos outside of North America do contain milk.) But it does contain eggs. If you confuse eggs with dairy, you aren’t alone! See this post: Are Eggs Dairy? If you need egg-free, use vegan mayo.
- Mayonnaise: Can I Substitute Dairy-Free Yogurt? I truly prefer mayonnaise in chicken salad, but some people do like it with yogurt. If you want to go with dairy-free yogurt, substitute it for half (more seamless) or all of the mayo. Make sure to choose an unsweetened plain variety that is relatively thick. I usually have luck with Forager Project.
- Dijon Mustard: Can I Use a Different Mustard? Dijon lends a more sultry flavor, but you can use a different mustard in a pinch. But if using plain yellow mustard, I would reduce the amount to 1 to 2 teaspoons to start. It can have a harsher taste.
Special Diet Notes: Classic Dairy-Free Chicken Salad
By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, keto for some dietary needs, and optionally paleo. Just be sure to choose the mayonnaise and add-ins that suit your dietary needs.
Classic Dairy-Free Chicken Salad
Ingredients
Method
- Fill a medium pot with water and bring it to a boil over high heat.
- Add the chicken to the boiling water and cover the pot. Reduce the heat to medium low, and simmer the chicken for 2 to 3 minutes. Turn off the heat and let the chicken steep, covered, until no longer pink in the thickest part of the breast and the internal temperature reaches 165°F, about 8 to 12 minutes.
- Using a slotted spoon, transfer the chicken to a cutting board and let it cool completely.
- In a medium bowl, stir together the celery, mayonnaise, onion (if using), almonds (if using), tarragon, mustard, lemon juice, and pepper until the ingredients are evenly distributed.
- Cut the chicken into 1/2-inch cubes, and then fold it into the mayonnaise mixture.
- Serve the salad immediately, or cover and refrigerate it for 30 minutes to allow the flavors time to meld.
- Leftovers can be stored in an airtight container in your refrigerator for up to 3 to 4 days.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tasty Dairy-Free Chicken Salad Variations
Below is my favorite baseline recipe for dairy-free chicken salad. But don’t be afraid to mix things up with one or more of these add-in ideas.
- Crunchy Toppings: Sprinkle on dairy-free everything bagel seasoning, crushed tortilla chips, or wonton strips.
- Spices: Stir 1/4 teaspoon garlic powder, onion powder, chili powder, paprika, or smoked paprika into the salad mixture before you add the chicken. Taste and add more as desired.
- Seasoning Blends: Stir 1/2 teaspoon curry powder, dairy-free ranch seasoning, or Cajun seasoning into the salad mixture before you add the chicken. Taste and add more as desired.
- Other Nuts or Seeds: Substitute chopped cashews, pecans, walnuts, sunflower seed kernels, or pumpkin seeds for the almonds.
- Vegetables & Legumes: Add 1/2 cup corn kernels, halved cherry tomatoes, edamame, shredded carrots, chopped water chestnuts, or diced roasted red bell pepper.
- Fruits: Add 1/3 cup dried cranberries, dried blueberries, or raisins, or 1/2 cup chopped apple (green or red) or halved grapes.
- Tropical Version: Omit the mustard and black pepper. Substitute chopped macadamia nuts for the almonds, cilantro for the tarragon, and lime juice for the lemon juice. Add ½ cup diced pineapple and 1/2 cup mandarin orange segments (or more pineapple). Add residual pineapple juices as desired, to thin the salad dressing.
More Recipe Tips: Dairy-Free Chicken Salad
Serving Suggestions
- Sandwiches: Keep it simple with lettuce and tomato toppings. We love this dairy-free chicken salad on hearty whole wheat bread (my favorite is Silver Hills Bakery Sprouted Breads) or real sourdough bread (like Essential).
- Salads: You can simply put a scoop or two on a bed of greens, or dress it up with dried cranberries or raisins and crunchy chopped apples, jicama, or water chestnuts. Or keep it savory with corn, cucumbers, crunchy cabbage, and cherry tomatoes.
- Bowls: This is an underappreciated dairy-free chicken salad serving suggestion, in my opinion. Serve a scoop or two over cooked rice, quinoa, or pasta. Add some spinach, shredded carrots, roasted bell peppers, or some of the salad topping ideas above. Sprinkle on some everything seasoning, if desired.
- Wraps: Put a scoop of chicken salad on one side of a wrap. Top with baby spinach leaves, shredded carrots, and a couple avocado slices (or your desired fillings). Fold the sides over, and then gently and tightly roll it up starting with the filling side.
- Scoop It: Grab some tortilla chips, potato chips, crackers, or celery sticks and scoop up some chicken salad.
- Stuffed Avocado: Cut an avocado in half and remove the pit. Top the cut side with a scoop of chicken salad and enjoy with a spoon. Optionally crumble on some chips or everything seasoning for crunch.
Make Ahead
- Time: The chicken can be prepared a day ahead, and the whole salad can be prepared up to 2 days ahead, for optimal freshness.
- Tips: Dairy-free chicken salad is a great make ahead dish, because it will be more flavorful on day two! Just make sure to gauge the freshness of your ingredients. If using leftover chicken rather than freshly cooked chicken, use the cook date of the chicken as your freshness guide for the salad.
Storage
- Store: Keep it in an airtight container refrigerated for up to 3 to 4 days.
- Prepare: Because it has a lot of moisture, it’s best to keep the dairy-free chicken salad separate and refrigerated until ready to serve. However, it will hold up on prepared sandwiches, wraps, and bowls for a few hours.
Troubleshooting
- Chicken Salad is too Dry: You added a little too much chicken for your taste. Add it gradually to ensure your perfect amount. To fix, add a little moisture, like more mayonnaise or a splash of unsweetened milk alternative.
- Chicken Salad is too Moist: If the dressing is runny, either your chicken wasn’t dry or it’s your mayonnaise. Many vegan mayos thin out dramatically when any liquid is added. Add more mayo to thicken it up. If there’s simply too much dressing, add a little more chicken and/or toss in some other relatively dry add-ins – like dried cranberries or blueberries, raisins, corn, or nuts.
- Taste to Bland: Sprinkle on a couple pinches of salt and stir it in. Give it a taste, and add more salt if you still think it needs a boost.
Also Try Our Chinese Chicken Salad Recipe!
