Dairy Free, Poppyseed Chicken Salad

I love make-ahead recipes now more than ever.  As a new mom with little time to myself, I'm a firm believer in one pot soups, make ahead salads, individual oatmeal cups, etc. . . .  You name it and if I can make it ahead of time, I've probably tried it!

I absolutely LOVE this chicken salad.  The recipe is inspired by my mother-in-law and I usually make a batch on Sunday for the week ahead.  The "mayo" I use is vegan and quite honestly, I like it better than any other non-vegan mayo or greek yogurt I've used. 

The poppyseeds are a nice touch of color and a staple in the Polish foods my MIL makes.  It's a great dish everyone can snack on throughout the week and perfect for entertaining guests this holiday season! 


Poppyseed Chicken Salad

Entree, Salad, Lunch, Sandwich


serves: 5
active time: 15 min.
total time: 15 min.


  • 3 cups chopped organic chicken (Cooked - I like to use the meat from a rotisserie chicken)
  • 1 cup chopped celery
  • 1 cup chopped grapes
  • 1 cup chopped walnuts
  • optional: 1 cup chopped dill pickles
  • 1 cup (or to taste) Hampton Creek "Just Mayo" or greek yogurt
  • 1 heaping Tablespoon of poppyseeds


  1. Wash and chop celery, grapes, walnuts, and pickles.
  2. Combine all dry ingredients to chopped chicken with a rubber spatula.
  3. Add mayo and poppyseeds last.