Description
This recipe delivers a creamy, flavorful, and perfectly balanced gluten-free chicken salad that’s easy to make. It’s ideal for a quick lunch or a crowd-pleasing side dish.
Ingredients
- 2 cups cooked chicken, shredded or diced (rotisserie or poached)
- ½ cup gluten-free mayonnaise (or Greek yogurt/avocado mayo)
- 2 celery stalks, finely chopped
- ¼ cup red onion, finely diced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp Dijon mustard (ensure gluten-free)
- 1 tbsp fresh lemon juice
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Instructions
- Prep the Chicken: Ensure your cooked chicken is cooled. Shred or dice it into uniform bite-sized pieces.
- Chop Vegetables and Herbs: Finely chop celery, red onion, dill, and parsley.
- Combine Wet Ingredients: In a large bowl, whisk together gluten-free mayonnaise, Dijon mustard, and fresh lemon juice.
- Mix Everything: Add the prepared chicken, chopped celery, red onion, and fresh herbs to the bowl. Gently fold until everything is evenly coated.
- Season and Chill: Season with salt and pepper to taste. Refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (if using pre-cooked chicken)