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Categories: Salads   •   Main Dishes - Chicken    

A truly classic salad or sandwich filling that's perfect for using up leftover chicken. Make it ahead of time for a quick lunch time meal.

Chicken salad on a bed of lettuce on a plate
Image by: Thora Toft
Prep time: 25 minutes Cook time: 25 minutes (if not using leftovers) Makes: 4 side salad servings - 4 sandwiches - 2 main dish servings Difficulty: Medium
Gluten free Dairy free option Egg free Grain free Soy free

You can make your own Mayonnaise and Mustard to really make this classic salad your own. Serve it on a bed of lettuce as a full meal, or a small amount as a side with your lunch, or use the filling in sandwiches or pitas.

Use all organic ingredients. Ensure any dried spices are labeled certified gluten free and any packaged items are labeled gluten free.

Ingredients needed to make chicken salad on a cutting board - chicken, celery, green onions, mayonnaise, mustard, salt and pepper
Image by: Thora Toft
  1. This dish is made with cooked chicken, celery, green onion, mayonnaise, yellow or dijon mustard, sea salt and black pepepr.
Pro tips for perfect Chicken Salad:
  • Leftover chicken works great for this salad. You can use any part that you like to eat cold.
  • If you want to make chicken just for this salad, you can poach it - we've included the direction in the recipe below.
Substitutions and Notes:
  • Optional Additions: You can add your favorite add ons - grapes, toasted almonds or pecans, tiny broccoli florets, peas, dried fruit, etc.
  • Mayonnaise: You can make your own Mayo or for added flavor you can make Homemade Ranch Dressing as the base.
  • Dairy Free: Ensure the packaged or homemade ingredients are dairy free, such as the cooked chicken or the mayonnaise
Chicken salad on a bed of lettuce on a cutting board
Image by: Thora Toft
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Helpful Tips Above
To help you make it perfectly the first time!
Creamy Chicken Salad
A classic salad or sandwich filling that's a great way of using up leftover chicken. Make a batch ahead of time for a quick prep lunch for your family or your guests.
Prep time: 25 minutes Cook time: 25 minutes (if not using leftovers) Makes: 4 side salad servings - 4 sandwiches - 2 main dish servings Difficulty: Medium
Gluten free Dairy free option Egg free Grain free Soy free
Ingredients:
2 cups Cooked chicken, chopped (cold)
1 stalk Celery, chopped
1 Green onion, chopped
1/2 cup Homemade Mayonnaise
1 teaspoon Homemade Yellow Mustard or dijon mustard
1/2 teaspoon Sea salt
1/2 teaspoon Black pepper
Optional - add one or more if desired:
1/2 cup Red seedless grapes, halved
1/2 cup Toasted almonds or pecans
1/2 cup Very small broccoli florets
1/2 cup Fresh peas, steamed and chilled
1/2 cup Dried fruit, such as cranberries
Variation - using poached chicken:
1 Lemon, zested into wide strips, and juice
2 Bay leaves
2 teaspoons Fresh or dried thyme
1 tablespoon Whole black peppercorns, or 1/2 teaspoon ground
Pinch Sea salt
Substitutions and Notes:
  • Added Ingredients: Add in your favorite extras, such as grapes or toasted nuts.
  • Mayonnaise: For some added flavor you can use Homemade Ranch Dressing instead of Mayonnaise.
  • Dairy Free: Ensure all the ingredients are dairy free.
Directions:
If you want to poach chicken instead of using leftovers:
  1. Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a generous pinch of salt in a medium saucepan. Add cold water to cover the chicken by about 1/2 inch. Bring to barely a simmer over medium heat (don't boil) and cook for about 7 minutes, until the thickest part of the chicken registers 160 degrees F (use a meat thermometer inserted into the thickest part to ensure correct doneness).
  2. When done, remove the chicken and let cool on a cutting board. Chop and let chill in the fridge until you're ready to make the salad. The chicken should be cold.
Making the salad:
  1. Chop or shred the cold chicken. If making poached chicken for your salad, prepare it ahead of time so that it's fully chilled.
  2. Chop the celery and green onions.
  3. In a medium sized bowl, combine the mayonnaise, celery, green onions, mustard, salt and pepper and mix well.
  4. Combine the chicken with any additional ingredients you're adding. Add chicken to mayo mixture and stir to completely coat the chicken with dressing.
  5. Store tightly covered for up to 3 days in the fridge. This doesn't freeze well.
  6. Serve on a bed of lettuce as a meal or side dish, or serve on fresh bread or hoagie buns.

Enjoy!

Note: Use all organic ingredients. Ensure all the dried spices are labeled certified gluten free and any packaged or jarred ingredients are labeled gluten free.

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