Gluten Free Chicken Salad Recipe (easy and delicious)
An easy and delicious chicken salad recipe full of robust flavor and pops of crunchy texture! The perfect blend of savory and sweet!
I make this easy chicken salad recipe almost every week because it’s such an easy dish to throw together, and it makes the perfect make-ahead lunch or a light dinner! I love that it is high in protein and has healthy fats, both helping to keep me full and energized in the busy days of teaching and mothering. I know there are a TON of chicken salad recipes out there, but I love this one because it combines the sweetness of the cinnamon, apple and grapes, with the savory flavor of the onion powder and mayo – it’s quite the duo and the perfect combination of flavors. There is also a fun texture and crunch with the pecans, which just makes it so satisfying to enjoy this delicious chicken salad recipe!
What You Need for the Salad Ingredients:
- shredded chicken (I have used a store-bought rotisserie chicken and I have used grilled chicken breast – both worked great)
- fuji or honey crisp apple
- red grapes
- chopped pecans
- mayo
- greek yogurt (you could also substitute sour cream here)
- cinnamon
- onion powder (you could use red onion or green onions, but my husband doesn’t like onion chunks, but he likes the flavor, so using the powder achieves what I needed for this recipe)
- lemon juice
- salt
- black pepper
- fresh herbs or Traeger veggie rub
Why You will Love this Recipe:
- it comes together quick
- it is a nutritious meal
- high in protein
- high in healthy fats
- it has a wonderful sweet and savory combination
- there is a lovely added texture with the pecans and apples
- this recipe makes a big batch, so it lasts all week (about 3-4 days) for lunches
- it’s versatile – you can eat it on sandwich bread, with crackers or on lettuce wraps
- you can swap out the apple and grapes with more seasonal ingredients depending on the year (like dried cranberries in the Fall!)
Step by Step:
- First, you will want to shred the chicken. I have used rotisserie chicken meat before, as well as, chicken breasts or chicken thighs that I seasoned, rubbed in olive oil, and cooked in the oven, or on the grilled – all worked perfectly and tasted yummy. PRO TIP: The easiest and quickest way to shred chicken is in the Kitchen Aid or stand mixer. Add all the meat to a large bowl, and using the paddle attachment, turn the mixer to low. Slowly increase the speed until medium speed and mix only until the chicken is shredded (it won’t take long!). You could also use a food processor, just be careful to not over shred into a mush!
- Next I like to mix up the creamy dressing. In a medium bowl you will combine and whisk together the mayo, greek yogurt, cinnamon, onion powder, lemon juice and seasonings. For seasonings I will sometimes use the Traeger “Fin and Feather” blend. Or if I have herb growing in the garden, I will always use those as my first option. A little thyme and a little rosemary are my favorite. Set aside.
- In a large mixing bowl, stir and fold to combine the shredded chicken, apple pieces, juicy grapes, and pecans. (you could also throw in some celery for an extra crunch!)
- Lastly, pour the dressing over the chicken mixture and fold to incorporate.
- I typically make this on Sunday afternoons so I can meal prep lunches for my husband and me for the week. I will divide the salad into several different glass airtight containers
- Enjoy!
Favorite Ways to Eat!
- on a croissant with a nice cheddar cheese (maybe slightly toasted if you’re feeling adventurous) PS I have seen some gluten free croissant brands, typically in the freezer section.
- on a panini with your favorite gluten-free bread + crispy bacon + havarti cheese = YUM (chicken salad sandwiches are always a win in my house)
- on a wrap but include the above goodness AND add in some leafy greens like arugula!
- on crackers for a quick and easy lunch! Maybe with some slices of cheese!
- on romaine lettuce or butter lettuce wrap – I love how this makes for such a light lunch or dinner, while still keeping the hunger at bay!
- on toasted bread with a slice of avocado toast – I will be posting my gluten free sandwich bread recipe SOON! It’s soo good!
Storage
- store in an airtight container, in the refrigerator for up to 4 days
- does not do well when frozen 🙁
The first time I made chicken salad I was about 10 years old. My grandparents had bought me my first cookbook for my birthday because I was showing an interest in baking and cooking. I still have this cookbook and bust it out in the summers when I want the boys to get into the kitchen. It has easy to make recipes but they encourage kids to get in the kitchen, get messy, make mistakes, learn and HAVE FUN! Anyways, that chicken salad recipe holds a sweet spot in my heart, and this gluten-free chicken salad recipe is loosely based on it. It called for cinnamon, which I thought was strange, but the sweet of the cinnamon and the tangy of the mayo and greek yogurt, really work! Savory and sweet!
This is one of my favorite meals! So an easy meal, so versatile, so filling and so YUMMY! The ultimate chicken salad recipe! Check out the recipe card below for the best chicken salad !
Gluten Free Chicken Salad
Ingredients
- 1 rotisserie chicken
- 1 fuji or honey crisp apple, chopped
- ½ cup red or green grapes, diced
- ½ cup pecans, chopped
- ½ cup mayo
- ¼ cup Greek Yogurt
- ½ tsp cinnamon
- ½ tsp onion powder
- 1 tbsp fresh lemon juice
- salt
- pepper
Instructions
- First, you will want to shred the chicken. I have used rotisserie chicken meat before, as well as, chicken breasts or chicken thighs that I seasoned, rubbed in olive oil, and cooked in the oven, or on the grilled – all worked perfectly and tasted yummy. PRO TIP: The easiest and quickest way to shred chicken is in the Kitchen Aid or stand mixer. Add all the meat to a large bowl, and using the paddle attachment, turn the mixer to low. Slowly increase the speed until medium speed and mix only until the chicken is shredded (it won’t take long!). You could also use a food processor, just be careful to not over shred into a mush!
- Next I like to mix up the creamy dressing. In a medium bowl you will combine and whisk together the mayo, greek yogurt, cinnamon, onion powder, lemon juice and seasonings. For seasonings I will sometimes use the Traeger “Fin and Feather” blend. Or if I have herb growing in the garden, I will always use those as my first option. A little thyme and a little rosemary are my favorite. Set aside.
- In a large mixing bowl, stir and fold to combine the shredded chicken, apple pieces, juicy grapes, and pecans. (you could also throw in some celery for an extra crunch!)
- Lastly, pour the dressing over the chicken mixture and fold to incorporate.
- I typically make this on Sunday afternoons so I can meal prep lunches for my husband and me for the week. I will divide the salad into several different glass airtight containers
- Enjoy!
