Gluten Free Chicken Salad
A delicious sweet and savory chicken salad, perfect for lunch.
Servings: 6 Servings
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.
Notes
Storage Notes:
Keep chicken salad in the refrigerator, covered for up to 3-4 days. Stir before serving.
Low FODMAP Notes:
Use only green onion tops.
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 137kcalCarbohydrates: 11gProtein: 12gFat: 6gSugar: 4g
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