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How to Make Creamy Dairy-Free Chicken Salad with Cashew Mayo

Indulge in a creamy, flavorful chicken salad without the dairy. This recipe combines tender chicken with a rich cashew mayo, crisp vegetables, and a hint of sweetness. It's a perfect balance of protein, healthy fats, and crunchy textures that's sure to satisfy.

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Recipe Details

Prep Time

20 minutes (plus 2 hours for soaking cashews)

Cook Time

0 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This dairy-free chicken salad features a creamy cashew mayo, offering a delicious and healthier twist on the classic dish. Perfect for those avoiding dairy or looking for a nutritious lunch option.

Recipe Details

  • Prep Time: 20 minutes (plus 2 hours for soaking cashews)
  • Cook Time: 0 minutes
  • Total Time: 2 hours 20 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 2 cups cooked chicken breast, diced
  • 1 cup raw cashews, soaked for 2 hours
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup red grapes, halved
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup sliced almonds (optional)

Instructions

  1. Drain the soaked cashews and place them in a high-speed blender.

  2. Add water, lemon juice, apple cider vinegar, garlic powder, onion powder, salt, and pepper to the blender. Blend on high until smooth and creamy, about 2-3 minutes, scraping down the sides as needed.

  3. In a large bowl, combine the diced chicken, celery, red onion, and grapes.

  4. Pour the cashew mayo over the chicken mixture and stir gently to combine, ensuring all ingredients are well coated.

  5. Fold in the chopped parsley and sliced almonds (if using).

  6. Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to your preference.

  7. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.

  8. Before serving, give the salad a quick stir. Serve chilled and enjoy!

Chef's Notes

  • For a smoother cashew mayo, soak the cashews overnight in the refrigerator.
  • If you don't have time to soak the cashews, you can quick-soak them in hot water for 30 minutes.
  • To make this recipe even quicker, use rotisserie chicken or leftover cooked chicken.
  • For added crunch, try mixing in diced apples or chopped water chestnuts.
  • This salad keeps well in the refrigerator for up to 3 days in an airtight container.
  • For a nut-free version, substitute the cashew mayo with a dairy-free store-bought mayo.

Nutritional Info

Per serving (approximate):

  • Calories: 350
  • Protein: 25g
  • Healthy Fats: 22g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Rich in vitamins B6 and E, and minerals like zinc and magnesium

Serving Suggestions

  • Serve on a bed of mixed greens for a light lunch
  • Use as a filling for sandwiches or wraps
  • Stuff into avocado halves for a low-carb option
  • Pair with whole grain crackers or cucumber slices for a refreshing appetizer
  • Enjoy alongside a chilled gazpacho soup for a complete summer meal
  • Garnish with additional fresh herbs like dill or chives before serving