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Mom’s Chicken Salad Sandwich Recipe

This is my mom’s chicken salad recipe that I’ve been eating since I was a little kid. I just made a few adjustments so it would be dairy free and ever so slightly adjusted the seasonings. Thanks Mom!

*Veganaise contains a small amount of soy. If you are soy free you may want to try this mayo recipe from Adventures Of A Gluten Free Mom

My Favorite Chicken Salad
  • 2 Tbsp Olive Oil
  • 1½ lb. boneless, skinless chicken tenderloins
  • salt and pepper
  • ½ tsp paprika
  • 3 boiled eggs
  • ½ C chopped dill pickles
  • ½ C Veganaise
  • 1 T lemon juice
  • ¼ - ½ t seasoned salt
  1. Thaw the chicken if needed. Then, add olive oil to a large skillet and bring to medium heat.
  2. Add the chicken to the skillet and season with paprika, salt, and pepper. Turn every few minutes and cook until chicken is cooked through and juices run clear.
  3. Remove the chicken and place on large cutting board. Using 2 forks, shred the chicken and place in a large bowl.
  4. If you haven't already, boil the eggs. Want to know the perfect method for boiling eggs??? Just cover the eggs with cold water in a large pot. Then place pot over medium-high heat. As soon as it starts boiling, turn off the burner and set your timer for 7 minutes. Done!
  5. Peel and chop up your eggs. Now throw them in the bowl with the chicken.
  6. Now chop up your dill pickles and throw them in the bowl as well.
  7. Add the Veganaise, lemon juice, and seasoned salt. Toss to combine.
  8. Serve with your favorite gluten free bread. I like to toast my bread... yum!
Looking for a mayo-free chicken salad recipe? Check out this recipe from Adventures Of A Gluten Free Mom.
* Chicken tenders work much better than chicken breasts for this recipe.
This post is part of Gluten Free Wednesdays

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  1. I haven’t had this in a while, can’t wait to make it again cause it it so good!

  2. Oooh! I love eggs in potato salad, why not chicken salad. Great idea!

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Love, Cassidy