Are you stuck in a lunch rut? Try making a gluten-free chicken salad recipe to shake up your lunch routine. Lightly seasoned diced chicken coated in a flavorful dressing made of mayo, lemon juice, salt, and dill. Add some finely diced celery, a handful of halved grapes, and green onion tops, and you have a new and exciting gluten-free and low FODMAP lunch option! This ultimate chicken salad recipe has simple ingredients and bright flavors, creating a classic sandwich!
Gluten-free and low FODMAP lunches can sometimes be subpar, but adding this chicken salad to your lunch plan is a delicious way to shake up your routine! One of my favorite ways to serve the best gluten-free chicken salad recipe is in a butter lettuce cup, on a bed of chopped romaine lettuce, or even on toasted gluten-free bread.
Serve it with extra grapes, gluten-free crackers, baby carrots, or potato chips. I love plain baked potato chips as the perfect in-between cracker and potato chips. The best part is that they are usually gluten-free! Check the ingredients on the bag to be sure.
Ingredients
- Diced Cooked Chicken - Use your slow cooker to prep moist, flavorful chicken while you do one of the other five million this you need to do. If you have leftover chicken, it is a great way to use it. Also, a great option is a store-bought rotisserie chicken! Check the ingredient to ensure no hidden gluten is on the spice rub.
- Mayo - I like Hellemans. Do not substitute Miracle Whip. It has high fructose corn syrup listed in its ingredients.
- Celery - Crisp celery adds a bit of crunch!
- Grapes - Red grapes or green grapes are both great options. Adds some sweetness to your chicken salad.
- Green Onion Tops - Just enough onion flavor it doesn’t overpower and is low FODMAP friendly.
- Dill - The perfect herb to go with this salad.
- Lemon Juice - Fresh lemon juice is best. Lemon juice cuts through the creaminess.
- 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 current serving sizes measured by the Monash App at the time of publishing. As always, follow your gut and modify as needed.
Jump to RecipeInstructions
Dice up your cooked, skinless chicken breasts. If you use the slow cooker method to prep your chicken, make it in advance to allow it to cool completely.
Dice up your celery, green onion tops, and half your grapes.
Add the mayo, lemon juice, dried dill, and salt in a small bowl. Then add your chopped celery, green onion tops, and celery.
Chill the chicken salad in the refrigerator for an hour in an airtight container. Serve the chicken salad on toasted gluten-free bread, in a lettuce cup, or on a bed of chopped romaine lettuce.
Gluten-Free Chicken Salad Sandwiches
Equipment
- Medium Bowl
- Small Bowl
Ingredients
Dressing Ingredients
- ½ cup mayo
- 1 teaspoon fresh lemon juice
- ¼ teaspoon Kosher salt
- ½ teaspoon dried dill
Salad Ingredients
- 2 cups diced cooked skinless chicken breasts
- ½ cup celery
- ¼ cup green onion tops
- 12 seedless grapes red or green
Instructions
- In a small bowl, add the mayo, Greek yogurt, lemon juice, salt, black pepper, and dill. Stir until combined.
- Dice up the cooked chicken breasts, or shred your store-bought rotisserie chicken. Dice up your celery, green onion tops, and half your grapes.
- In a medium mixing bowl, add your homemade dressing and the chicken, celery, green onions, and grapes.
- Place the chicken salad in an airtight container and store in the refrigerator for 3-4 days. Serve with butter lettuce cups, chopped romaine lettuce or toasted gluten-free bread.
Notes
Nutrition Information
Variations
- Add chopped bacon - because everything is better with bacon!
- Add small diced cheddar cheese - again, because everything is better with some cheese!
- Pickles - Sub in dill pickles for the celery. Delicious flavor combination!
- Chicken - Need a chicken shortcut, pick up a rotisserie chicken and shred it. Done and done!
- Pecans - Toast some pecans and chop them up to add texture.
Storage
Keep your chicken salad in an airtight container in the refrigerator. It will last for 3-4 days. I recommend not freezing chicken salad. If you want a shortcut, freeze the cooked diced chicken so that the step is already done to make this easy chicken salad recipe a bit faster when you want to enjoy it. Allow the chicken to defrost, remove any additional moisture from thawing and make your chicken salad from that point.
Low FODMAP
- Mayo - In order to modify this recipe to a low FODMAP diet, make sure you are using mayonnaise and not miracle whip. Miracle Whip has high fructose corn syrup in it.
- Green Onions - Only use the green onion tops and not the white part.
- Seedless Grapes - According to Monash University App, six grapes are a safe serving. Since there are six servings in this recipe, the amount of grapes will be acceptable if your gut can tolerate grapes.
Event Meal Planning
Hosting an event? These sandwiches are perfect for bridal showers! Having a gluten-free option is such a relief for anyone who needs to follow a gluten-free diet. Make sure you serve the sandwiches on either gluten-free bread or butter lettuce wraps and on a separate tray from anything containing wheat. Cross contamination can be a huge issue for anyone with a wheat allergy or celiac disease.
Also, an excellent tip for feeding anyone with a difficult food journey, snap a quick photo of the ingredients of anything you are using to make a recipe. This will give someone peace of mind that what they eat isn't making them sick. They can review the ingredients and see any triggers or hidden ingredients. This takes the pressure off the host and gives everyone peace of mind.
What else can I serve with chicken salad sandwiches? Serve these sandwiches with pasta salad - also gluten-free, to break up your lunch routine! A side of fresh fruit is a perfect addition to a light dinner in the summer! Add some monster cookies; it is the perfect meal for road trips! Be sure you pack your cooler and lots of ice packs!
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, 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.
Yes! I would use a meal prep container with different sections. Add components to make a sandwich to a meal prep container. Add chicken salad, butter lettuce cups or chopped romaine lettuce, and additional cooked diced chicken or more juicy grapes. Hard-boiled eggs would be a great protein-filled option to add to your lunch! Whip up another batch of homemade dressing (mayo, lemon juice, salt, and dried dill), and put it in a small plastic cup on the side if you need to add more moisture to your salad towards the end of the week.
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