Dairy-Free Chicken and Egg Salad

Elevate your lunch game with this Dairy-Free Chicken and Egg Salad, a creamy and protein-packed dish perfect for those avoiding dairy without sacrificing flavor. This irresistible recipe features tender chunks of poached chicken, hard-boiled eggs, and crunchy celery, all tossed with a tangy Dijon mustard and apple cider vinegar dressing made with olive oil mayonnaise—100% dairy-free yet luxuriously creamy. Fresh parsley and finely chopped red onion add a bright, zesty kick, while crisp lettuce leaves provide a perfect bed for serving. Ready in just 40 minutes, this versatile salad is ideal for a quick lunch, light dinner, or meal prep option. Healthy, flavorful, and allergen-friendly, this dish is a fresh twist on a classic chicken and egg salad.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Finely chop the celery and red onion. Mince the fresh parsley.

Step 4

Once cooled, dice the cooked chicken into small cubes and peel and chop the eggs.

Step 5

In a large bowl, combine the chicken, eggs, celery, red onion, and parsley.

Step 6

In a separate small bowl, whisk together the Dijon mustard, apple cider vinegar, olive oil mayonnaise, lemon juice, salt, and black pepper until smooth.

Step 7

Pour the dressing over the chicken mixture and gently stir until everything is evenly coated.

Step 8

Line a serving plate or bowl with the large lettuce leaves, then spoon the chicken and egg salad mixture over the lettuce.

Step 9

Serve immediately or cover and refrigerate for up to 2 days.

Nutrition Facts

Serving size	(912.0g)

Amount per serving	% Daily Value*
Calories	1728.2

Total Fat 120.5g	0%
Saturated Fat 21.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1079.1mg	0%
Sodium 2703.5mg	0%
Total Carbohydrate 14.0g	0%
Dietary Fiber 3.5g	0%
Total Sugars 6.2g
Protein 135.3g	0%

Vitamin D 167.5IU	0%
Calcium 229.1mg	0%
Iron 8.0mg	0%
Potassium 1658.8mg	0%

*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.

Source of Calories

Fat: 64.5%

Protein: 32.2%

Carbs: 3.3%