Gluten-Free Chicken Salad
This easy gluten-free chicken salad recipe is great for picnics, road trips, work lunches, and any other occasion where you want to eat healthy on the go.
Servings: 6 people
Calories: 449kcal
INGREDIENTS
Prep
- 2 tablespoon minced curly leaf parsley
- 1 tablespoon minced rosemary
- 2 large celery ribs, diced
- 3 green onions, diced
- 1 lemon, juiced
- 1 cup seedless red grapes, quartered
Measure
- 12 ounces shredded cooked chicken about 3 cups (cubed chicken works too)
- ½ cup toasted pine nuts raw pine nuts also work
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
INSTRUCTIONS
- Mince the parsley and rosemary then add them to a large mixing bowl.
- Cut each celery rib lengthwise into 2 to 3 strips, depending on how wide they are. Dice the celery and green onions and add them to the same mixing bowl.
- Cut the whole grapes into quarters (4-pieces), then add them to the bowl.
- Add the shredded chicken, mayonnaise, Dijon mustard, pine nuts, lemon juice, salt, and pepper.
- Using a large spatula or spoon, combine all of the ingredients well. Garnish with some extra grapes and herbs if desired.
- Chill the salad in the refrigerator until ready to serve.
NOTES
- If you like your salad fully chilled, put it in the refrigerator for 30 minutes.
- Food Safety: It's best not to leave chicken salad out at room temperature for more than two hours.
NUTRITION
Calories: 449kcal | Carbohydrates: 8g | Protein: 17g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 514mg | Potassium: 325mg | Fiber: 1g | Sugar: 5g | Vitamin A: 312IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 2mg