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How to Make Creamy Dairy-Free Chicken Salad with Homemade 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 aromatic herbs for a satisfying meal. It's perfect for lunch, picnics, or as a protein-packed snack.

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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 cup celery, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup red grapes, halved
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Drain and rinse the soaked cashews.

  2. In a high-speed blender, combine the cashews, water, lemon juice, apple cider vinegar, garlic powder, onion powder, and 1/4 teaspoon salt. Blend until smooth and creamy, scraping down the sides as needed. This is your cashew mayo.

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

  4. Add 1/2 cup of the cashew mayo to the chicken mixture. Stir well to combine. Add more mayo if desired for a creamier consistency.

  5. Fold in the chopped dill and parsley.

  6. Season with salt and pepper to taste.

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

  8. Serve chilled, garnished with additional herbs if desired.

Chef's Notes

  • For a quicker prep, soak cashews in hot water for 30 minutes instead of 2 hours in room temperature water.
  • Store leftover cashew mayo in an airtight container in the refrigerator for up to 5 days.
  • To make this recipe even healthier, use Greek yogurt instead of mayo for a probiotic boost.
  • For added crunch, mix in chopped almonds or walnuts.
  • This salad keeps well in the refrigerator for up to 3 days.

Nutritional Info

Per serving (approximate):

  • Calories: 320
  • Protein: 25g
  • Healthy Fats: 18g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Vitamin A: 5% DV
  • Vitamin C: 10% DV
  • Calcium: 4% DV
  • Iron: 10% DV

Serving Suggestions

  • Serve on a bed of mixed greens for a light lunch
  • Use as a filling for whole grain wraps or sandwiches
  • Pair with sliced avocado and cherry tomatoes for added nutrition
  • Enjoy with gluten-free crackers or cucumber slices for a low-carb option
  • Serve alongside a chilled gazpacho soup for a refreshing summer meal