Dairy-Free, Egg-Free Chicken Pasta Salad

Posted 10.20.10 | Food Allergy Recipes

Is your child is allergic to dairy and eggs? Consider this chicken pasta salad recipe for a healthy lunch or dinner!


  • 1/2 cup pasta (I use small shells)
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/4 cup onion, chopped
  • 1/2 cup chicken, pre-cooked
  • 1/2 cup Vegeniase (www.followyourheart.com)
  • 1/2 Tbsp Tofutti Better than Cream Cheese, plain (www.tofutti.com)
  • 1/2 Tbsp Tofutti Better than Sour Cream, plain (www.tofutti.com)
  • 1/8 tsp garlic powder
  • 1/4 tsp dill weed


Boil water. Add pasta and cook according to box instructions. Chop veggies and mix in a bowl with chicken. In a separate bowl, mix cream cheese and sour cream with garlicpowder and dill weed. Mix in Vegenaise. Drain pasta and mix all together. Chill in refrigerator for 1 hour before serving.

Nutrition Information Per Serving:

  • Calories 10
  • Protein 4g
  • Carbohydrates 17g
  • Fat 24g

Makes 4 servings.

Submitted by: Jessica Snell

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[Image Source: Real Simple]

Read Comments (2)

  • 2012-02-16 | Jane Townsend

    Check calories; I estimated 300 per serving.

  • 2012-02-21 | Rob

    Thank you Jane, good catch! You’re right: each serving of this delicious dish provides about 300 calories. We apologize for the typo.

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