Growing up in the American South, pimento cheese is a beloved staple—served at gatherings, packed for lunches, or spooned onto crackers as a simple comfort. Inspired by that classic flavor, this Dairy-Free Pimento Chicken Salad captures the bright, tangy notes of traditional pimento cheese without any dairy. It’s an easy, make-ahead recipe that transforms jarred pimentos and rotisserie chicken into a satisfying spread or sandwich filling that’s perfect for picnics, lunches, or casual get-togethers.
This dairy-free version won’t taste exactly like pimento cheese—there’s no cheese in it—yet it borrows the signature flavors: sweet, slightly smoky pimentos, a hint of heat, and savory seasoning. If you avoid dairy or simply want a lighter, protein-packed alternative, this chicken salad is a great way to enjoy familiar Southern flavors while keeping things simple.
The recipe is wonderfully flexible. Serve the Pimento Chicken Salad over a bed of greens for a quick lunch, spread it on bread for sandwiches, or offer it as a dip with crackers and fresh vegetables. It holds up well in the refrigerator, making it a convenient option for meal prep: pack individual portions for work lunches or stash a container for easy snacking throughout the week.
Pimento Chicken Salad
Servings: 4 people
Ingredients
- 3 cups cooked, finely shredded chicken (rotisserie chicken works well)
- 4 tbsp mayonnaise (use your preferred dairy-free mayo; homemade or store-bought)
- 1 tbsp fresh lemon juice (about 1/2 lemon)
- 1 (4-ounce) jar diced pimentos, drained
- 1 tbsp fresh jalapeño, seeded and very finely chopped (adjust to taste)
- 1 tsp kosher salt, or to taste
- 1/2 tsp freshly cracked black pepper, or to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/8 tsp cayenne pepper (optional, for extra heat)
- 1/2 tsp nutritional yeast (optional, for a subtle savory note)
Instructions
- Place the finely shredded chicken in a large mixing bowl. If you’re using a rotisserie bird, remove the skin and shred the meat finely for the best texture.
- Add the mayonnaise, lemon juice, drained pimentos, and finely chopped jalapeño to the bowl.
- Season with salt, black pepper, onion powder, garlic powder, smoked paprika, and cayenne. If using, stir in the nutritional yeast.
- Mix thoroughly until all ingredients are evenly combined and the chicken is coated. Taste and adjust seasoning—add more salt, lemon, or pepper as needed.
- For best flavor, chill the salad for at least 30 minutes before serving to allow the flavors to meld. Serve with crackers, fresh vegetables, on sandwich bread, or over salad greens.
Notes
Storage: This recipe keeps well for 3–4 days when stored in an airtight container in the refrigerator. Stir before serving if the mixture has settled.
Shredding tip: To shred chicken finely and quickly, use a hand mixer or stand mixer. Tear the chicken into smaller pieces, place it in a deep bowl, and run the mixer on low until the chicken is shredded to your desired texture. If you don’t have a mixer, shredding by hand works fine—just take a bit more time.
Serving Suggestions & Variations
Serve warm-weather style with sliced cucumbers, celery sticks, or bell pepper strips for dipping. For a sandwich, layer the salad on your favorite bread with lettuce and tomato. To make the recipe milder, omit the jalapeño; for extra tang, add an additional teaspoon of lemon juice. If you want more crunch, fold in chopped celery or toasted nuts just before serving.
Additional Info
Author: Alex Snodgrass
Nutrition information is approximate and should be used only as a general guideline.
Like this recipe? Leave a comment below to share your tweaks or how you served it.