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–+ servings

Gluten Free Chicken Salad Recipe

A classic combination of shredded chicken, crunchy celery and red onions mixed with an dilly, herby dressing that is gluten and dairy free.
Prep Time 20 minutes
Total Time 20 minutes
Serving Size 8 1/2 cup

Equipment

  • Large Mixing Bowl
  • cutting board
  • knife
  • Spoon or spatula or whisk

Ingredients

  • 4 Cups Chicken, cooked about 1 1/2 pounds or pulled meat from one rotisserie chicken.
  • 1 Cup Mayonnaise or vegan mayonnaise for egg free
  • 1/2 Tbsp Dijon mustard
  • 1/8 Cup Pickle Juice or juice of 1/2 lemon
  • 1 Cup Celery, diced about 4 celery stalks
  • 1/4 Cup Onion, diced
  • 1/8 Cup Green Onion, diced
  • 2 tsp. Dried Dill Weed or 1 tsp fresh
  • 2 tsp. Garlic Powder divided in half
  • 2 tsp. Onion Powder divided in half
  • 1 1/2 tsp. Salt divided in half
  • Fresh Pepper

Instructions

  • In a large mixing bowl, combine the mayonnaise, Dijon mustard, pickle juice, fresh herbs (or dry herbs) half of the seasonings. (1 tsp. garlic powder, 1 tsp. onion powder, 3/4 tsp salt. and dash of fresh ground pepper.)
  • On a cutting board, dice the celery, red onion and green onions to small pieces.
  • Add the diced vegetables into the large mixing bowl with the dressing.
  • Now dice or shred the cooked chicken on the cutting board.
  • If you are using rotisserie chicken or chicken that isn't already seasoned, season it now with the remaining divided seasonings. Spread out the chicken on the cutting board.
  • Sprinkle over the top the remaining 3/4 tsp of salt, 1 tsp. garlic powder and 1 tsp. onion powder, as well as some fresh cracked pepper. Seasoning in layers helps build flavor.
  • Add the diced chicken into the large mixing bowl, stir to combine.
  • For best flavor, place in the refrigerator for at least 1 hour before serving. (But it can be eaten immediately.)
  • Check out the post above for a list of our favorite ways to serve this delicious GF chicken salad.
  • Enjoy! Come back and share how you served it in the comments. :)

Notes

Pro Tip:

If you are cooking your fresh chicken for this recipe or pulling warm chicken off of a rotisserie chicken, I find it best to let it come to room temperature while I prep everything else. The room temperature chicken absorbs the flavors better than leftover chicken that is already cooled. Then I place it into the refrigerator for at least an hour.
These are just extra steps to ensure its super delicious, but you defiantly can use leftover chicken and can dig right in if you'd like.  

Using Canned Chicken:

I suggest first draining the chicken and then sautéing it for a few minutes over medium heat with a bit of oil. This helps to remove excess water that will dilute the dressing.

Add Ins:

Feel free to add your favorite add ins! Toasted nuts, sliced grapes or dried cranberries are great choices. I just keep my basic recipe simple since it's things I keep on hand at all times.