This creamy, dairy free chicken salad is simple to make and loaded with fresh grapes, crisp almonds and flavorful chives.
Chicken salad is a favorite of mine. I’ve played around with so many different renditions of it – classic chicken salad, Sriracha chicken salad, curry chicken salad. I even shared a mayo-free version a while back. And, I love each and everyone equally, in different ways.
Just like this one. While it’s very similar to the my deli-style cranberry chicken salad, it has a flavor profile of its own, and I love that swapping out different ingredients makes a completely new salad. This version came about last year when I had a get together with some of my friends and all of our kids. I think it was back in August, but last week, I made it again for a picnic at the zoo.
I’m going to tell you a little secret: most traditional chicken salads are dairy free. But, since the “swap it out for Greek yogurt” trend went crazy, I would say about half of the recipes I find on Pinterest have dairy in them. Obviously, I’m on board with the eating healthy when I can trend, so I devised a small method to help lighten things up a bit.
I use canola oil mayonnaise, it’s about half the calories of regular mayonnaise, and it doesn’t seem to have as much added sugar as the light mayonnaise that’s out there. Then I add a bit of water to the mix stretch the mayo a little further.Print
- 5 cups chopped, cooked chicken
- 1 1/2 cups halved grapes
- 1 cup chopped celery (2 stalks)
- 1/4 cup diced red onion
- 1/4 cup finely chopped chives
- 1/2 cup sliced almonds
- 3/4 cup mayonnaise
- 1/4 cup water
- 1 teaspoon dried mustard powder
- Salt & pepper, to taste
- Combine all ingredients in a large bowl.
- Mix until mayonnaise is incorporated.
- Refrigerate until ready to eat.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg