Get out of a lunch rut and make this gluten free chicken salad for lunch today! It is filled with diced chicken, celery, green onions, and craisins - coated in a homemade creamy dressing.
Make the diced chicken in advance using the crock pot method or the Dutch oven method. Both produce juicy chicken, perfect for chicken salad. Keep the meal-prepped chicken in the freezer and defrost the night before making it.
Jump to:
Why You'll Love This Recipe
- Comes together in minutes
- Flavor profile is sweet and savory
- Gluten Free and Low FODMAP
Featured Ingredients
- Diced Cooked Chicken - This recipe needs already cooked skinless chicken breasts. My favorite two ways to meal prep chicken are to cook it in the crock pot or in a Dutch oven.
- Celery - Crisp celery adds a bit of crunch!
- Craisins - Dried cranberries add the perfect amount of tart sweetness to the salad.
- Green Onions - Adds onion flavor without overpowering.
- Mayonnaise - Use a high quality mayo like Hellmans.
- Dried Dill - The perfect herb to go with this salad.
- Lemon Juice - Fresh lemon juice is best. Lemon juice cuts through the creamy dressing.
- Salt - Always add some salt to bring out all the flavors.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
In a large bowl, add the dressing ingredients: mayonnaise, dried dill, lemon juice, and salt. Stir until combined.
Next, add the salad ingredients: diced chicken, diced celery, and craisins. Stir until combined. Cover and chill in the refrigerator for an hour to allow the ingredients to meld.
Tips and Tricks
Chicken Shortcut: Use a gluten free rotisserie chicken as a way to skip the meal-prepped chicken step or use leftover chicken.
Ingredient Swaps
- Mayonnaise - Swap in plain Greek yogurt instead of using mayo.
- Lemon Juice - Swap out the lemon for apple cider vinegar or lime juice.
- Pickles - Swap out the celery for dill pickles.
- Cranberries - Swap out the craisins for chopped green grapes.
Variations
Chicken Bacon Salad: Add ½ cup of crumbled, cooked bacon for a salty, smoky option.
Cheesy Chicken Salad: Add ½ cup of diced cheddar cheese for additional creaminess.
Storing and Freezing
Store: Store chicken salad in an airtight container in the refrigerator. It will be the best the first day and then begin to weep water. Enjoy it as quickly as you can for the highest quality. Stir it before serving.
Freezing: I do not recommend freezing. It is so easy to make. Just make a fresh batch instead.
Serving
On Gluten Free Bread - Serve chicken salad on a gluten free bread. Place a piece of lettuce on the bread first to protect the bread from getting soggy.
On Lettuce Cup - Serve a scoop of chicken salad in the middle of a lettuce leaf. Use butter lettuce, romaine lettuce, or leafy greens, and it will be like a salad.
With Gluten Free Crackers - Dip crackers, like table crackers, or baked chips, into the chicken salad. If serving this way, chop up the diced chicken into smaller pieces.
Toppings
- Chopped Pecans - Add a little bit of a nutty texture to the chicken salad.
- Roasted Sunflower Seeds - Love these little seeds for their saltiness and texture.
- Roasted Pepitas - These pumpkin seeds are similar to sunflower seeds but a bit bigger and a different color.
- Crushed-Up Potato Chips - Use regular flavored potato chips and crush them up - just like you did as a kid.
FAQs
Smell it. A chicken salad that has gone bad will have a not-so-great smell to it. Also, check for any signs of mold or color that seems off. My rule, is it is better to be safe than sorry. Toss it out if you have any doubts.
If the chicken salad has been sitting at room temperature for more than two hours, toss it. According to the USDA, anything past two hours can grow bacteria and is no longer safe to eat.
Prep all the components of chicken salad and keep them separate until ready to enjoy chicken salad.
Meal Planning
Once you have determined how you are going to serve chicken salad: on gluten free bread, on lettuce, or with crackers, you need to decide what to serve with it. I suggest adding a hard-boiled egg and an oatmeal cookie. It's a tasty, easy gluten free lunch!
Additional Salad Recipes
Recipe
Gluten Free Chicken Salad
Ingredients
Dressing Ingredients:
- ½ cup mayonnaise
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt
- ½ teaspoon dried dill
Salad Ingredients:
- 2 cups diced cooked chicken breasts
- ½ cup celery chopped
- ¼ cup green onion tops chopped
- ¼ cup dried cranberries
- Toppings: sunflower seeds, chopped pecans, or potato chips
Instructions
- In a large mixing bowl, add the dressing ingredients: mayonnaise, lemon juice, salt and dried dill. Stir until combined.
- Add the diced chicken, chopped celery, green onions and cranberries. Stir until fully coated.
- Cover and keep in the refrigerator for an hour to allow the flavors to meld together.
- Serve the chicken salad on gluten free bread, lettuce cups, or on gluten free crackers. Add toppings if wanted.
Leave a Reply