The Best Make-Ahead Chicken Salad

Dairy & Egg Free | Allergy-Friendly | Meal Prep Approved

This chicken salad is a staple in our house—easy to prep ahead, allergy-friendly, and full of fresh flavor. The grapes add a little sweetness, the dill keeps it bright, and the vegan mayo makes it creamy without any dairy or eggs. It’s perfect for lunches, picnics, or scooping onto crackers when you just need something quick and satisfying.

Ingredients

• 2 cups cooked, shredded chicken

• ¾ to 1 cup grapes, halved

• ⅓ cup diced celery (about 1 large stalk)

• ¼ cup diced red onion

• Juice of one lemon

• ⅓ cup vegan mayo (Hellman’s Vegan is our favorite)

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons fresh dill (or ½ teaspoon dried)

Instructions

Add all ingredients to a large bowl and stir gently to combine. Serve immediately on bread, lettuce leaves, or your favorite allergy-friendly crackers. Perfect for lunchboxes, weekend prep, or a quick no-stress dinner.

Recipe Notes

• This chicken salad keeps well in the fridge for 3–5 days.

• For extra crunch, add a handful of chopped apples or sunflower seeds.

• Want it plant-based? Try chickpeas in place of chicken.

Want to save this recipe for later?

Click to download a printable version—perfect for meal planning, potlucks, or sharing with allergy-friendly friends.

Tried it?

If you try this recipe, let me know in the comments!

Make once, enjoy often—because allergy-friendly doesn’t have to mean complicated.

Warmly, Liz — your everyday allergy mom 💛