This is one of my all time favorite salads or sandwiches - gluten-free chicken salad!
This post may contain affiliate links. Please see my disclosure page for more information. Thanks!
About This Chicken Salad Recipe
Salads can be so boring after a while. When I find myself not appealed by greens for lunch, I know it's time to bring in my salad game changer - chicken salad!
This chicken salad is light and has three different tastes - crunchy, salty, and sweet. You get the crunchiness of the chopped walnuts, the saltiness of the chicken and mayonnaise combo, and the sweetness from the dried cranberries. It's great as a sandwich on gluten-free toast or over greens.
Ingredients You Will Need
Chicken breasts: I prefer boneless and skinless - thin sliced if possible, because they cook quicker.
Olive oil: To cook the chicken.
Sea salt & fresh cracked pepper: For obvious flavors.
Garlic powder: One of the main seasonings in the chicken.
Dried minced rosemary: It's my go-to seasoning combined with garlic powder. Goes great on everything.
Mayonnaise: Use whatever brand you prefer, just make sure it's gluten-free. I use Hellman's.
Celery: This will add some crunch to the chicken salad.
Dried Cranberries: These will add sweetness to balance out the saltiness from the chicken.
Extra black pepper: Chicken salad needs black pepper. Extra black pepper, I believe.
Options for eating:
Gluten-Free Bread: My favorite brand is Canyon Bakehouse. It toasts perfectly and tastes really good with this chicken salad!
Greens & Lettuce: I buy Little Leaf Farms Lettuce, which is local to Massachuetts.
And while we're talking about salads, let's chat about salad dressing.
If you're still eating salad dressing from a bottle - WHY!? Homemade salad dressings are much healthier, cheaper, and they are so simple!
My go-to dressing is extra virgin olive oil, lemon juice, salt, and pepper. But sometimes I'll go crazy and make this homemade version. But no matter what salad dressing concoction you decide on, it will go super with this gluten-free chicken salad. Or, you can have it plain - Dylan does that sometimes too!
Looking for more gluten-free salad recipes?
Try this easy salad with strawberries and avocado.
Check out this fall salad with pear, walnuts, and goat cheese.
Opt for a classic cobb salad with chicken, bacon, and hard boiled eggs. Don't forget the GF croutons!
Don't forget to try this tasty homemade and easy gluten-free salad dressing.
Discover all 100+ gluten-free recipes on the blog right here.
Here's the recipe for this yummy chicken salad!
If you love this recipe, please leave a comment! Thank you!
Gluten-Free Chicken Salad Recipe
Gluten-Free Chicken Salad
A great way to change up your salad game!
Ingredients
- 1 package of boneless skinless chicken breast tenders
- 2 tablespoons extra virgin olive oil, plus more for dressing
- 1 teaspoon garlic powder
- ½ teaspoon dried rosemary
- ½ cup of mayonnaise, (or more)
- 1 stalk celery, finely diced
- ¼ cup of dried cranberries
- ¼ cup of walnuts, roughly chopped
- fresh sea salt & cracked pepper, to taste
- 2-3 cups of fresh greens (spinach, lettuce, or kale) or two slices of gluten-free bread, if making a sandwich
- fresh lemon juice (½ lemon)
Instructions
Preheat the oven to 400 degrees Fahrenheit. On a small jelly roll pan (baking sheet with sides) place the two chicken breasts and rub all over with the olive oil. Sprinkle the garlic powder and dried rosemary over the top, along with salt and pepper. Cook for 20 minutes, or until white in the center. Set aside to cool, then dice into small chunks.
Combine the diced chicken, mayonnaise, celery, and dried cranberries in a medium-sized bowl. Mix thoroughly and add more mayonnaise if needed. Season with salt & pepper to taste.
If making a salad: Arrange greens on a plate. Scoop a mixture of chicken salad onto the greens as well as the chopped walnuts. Drizzle extra virgin olive oil and a squeeze of fresh lemon juice, plus more salt & pepper if desired. Mix together and enjoy!
If making a sandwich: Toast the gluten-free bread in the toaster. Then onto toasted bread spoon out chicken salad, followed by lettuce, or even tomato if desired. Top with another piece of bread. Cut and serve. Enjoy!
Notes
Storage: Chicken salad should be kept covered and sealed in the refrigerator and will last for up to 3 days.
Nutrition Information
Yield 2 Serving Size 1Amount Per Serving Calories 1062Total Fat 72gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 56gCholesterol 129mgSodium 825mgCarbohydrates 61gFiber 25gSugar 21gProtein 56g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
What ingredients do you use for your chicken salad?
Are you a fan of olive oil and lemon juice too?
Let me know in the comments!
Kelsey says
Coming up with lunch ideas is something I still struggle with even three years after my celiac diagnosis. I am always looking for easy, delicious & healthy options and this recipe was all three! It was so simple to make yet was SO good and totally hit the spot. I’m already looking forward to lunch tomorrow 🙂
Jennifer Fitzpatrick says
Kelsey, thank you so much! I'm thrilled you enjoyed it! 🙂