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Dill "Chicken" Salad

For me personally, I don’t like having to cook, start to finish, every single meal I make… especially since I cook for work. I just don’t have the time! So I love prepping things that I can easily whip up for lunch or dinner, and that can be used in a bunch of different ways! This Dill Chicken Salad is absolutely perfect for that. It’s creamy, crunchy, zingy, and super fresh from the dill- plus is really filling and satisfying.


Dill Chicken Salad

  • 1 1/2-2 pounds vegan chicken 
  • 1/2 cup diced celery
  • 1-1 1/2 cups vegan mayo
  • 1/4 cup minced fresh dill
  • 1/4 cup green onions, chopped
  • 1 tbsp dijon mustard
  • 1 tsp apple cider vinegar
  • salt / pepper to taste



If your vegan chicken is frozen, thaw it out completely.  Chop into bite sized chunks, and add to a large mixing bowl.
  1. Add your celery, dill, and green onion- then mix.  
  2. Add your mayo, vinegar, mustard, salt, and pepper- mix again.  Start by adding less of each of these at first and adjust as you mix. 
  3. Chill in fridge for at least 15 minutes, but it’s recommended over night. 
  4. Serve on toasted bread / on a croissant, with mixed greens and sliced cucumbers if desired.

Original post and recipe by PLVNT for Milk and Eggs 




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