This Simple Gluten Free Chicken Salad With Herbs is fresh and full of flavor. Made with rotisserie chicken, crisp vegetables, and a Dijon-mayo dressing, it is perfect for a quick meal. Mediterranean-inspired and dairy-free, this recipe comes together in minutes.
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Succulent chicken, crisp veggies, and a zesty dressing come together to create a delightful dish that can be enjoyed as a light lunch or a satisfying dinner that is sure to become a favorite in your kitchen.
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I'm always looking for ways to use up leftover chicken, whether it's from the grill, a rotisserie, or the extra from making stock. One of my favorite go-to options is this healthy, gluten-free chicken salad. It's simple, fresh, and perfect to keep in the fridge for the week. Serve it in lettuce cups, over greens, or straight from the container when no one's looking.
My typical chicken recipes are Grilled Chicken Kabobs, Middle Eastern Chicken, Tuscan Lemon Chicken, or Dijon Mustard Chicken. I usually have leftover chicken that I then use for this recipe.
Ingredients
For this recipe, I chose ingredients that we fairly common for chicken salad recipes. Why? I wanted to create a base recipe that would be easy for you to "riff" off of.
Ingredient Notes:
- Mayonnaise - I use avocado oil mayonnaise. This brand is my favorite! Just make sure it is Whole 30 compliant.
- Chicken - For the chicken in this recipe, I used the Whole Foods Organic Rotisserie Chicken. It's my go-to chicken as it does not have a lot of added ingredients.
See the recipe card for quantities.
Variations
If you're looking to enhance the flavor of your rotisserie chicken salad, here are a couple of simple ideas:
- Add fresh grapes: Seedless grapes, especially green grapes, can add a burst of sweetness and a nice texture to the salad.
- Add dried fruit: Dried Cranberries will create texture and flavor.
- Use a variety of fresh herbs: A bit of tarragon adds a unique anise-like flavor, while parsley adds a bright and herbaceous flavor.
- Add spice: Try mixing curry powder, garlic powder, onion powder, and lemon zest into the dressing for a bit of heat and tang or add a splash of lemon juice!
- Use a variety of vegetables: Try adding 2-3 Persian cucumbers, or sliced cherry tomatoes to the salad for a refreshing summer crunch.
- Drizzle with olive oil: Finish the salad with a drizzle of high-quality olive oil for added richness and flavor.
- Add nuts for crunch: Add almonds, sunflower seeds, or pumpkin seeds for a nutty crunch factor in your salad.
How To Make Gluten Free Chicken Salad: Step-By-Step
Step 1. Take any chicken you are using off of any bones it may have. Rough chop the chicken or shred the chicken, if you desire.
Step 2. Clean the celery and the scallion (green onion). Roughly chop the celery and the scallion to your liking. I prefer slightly larger chunks as it adds more texture.
Step 3. For the dill weed, take the dill off of any large stems so you are only using the herb itself and not the stem. You can throw away the stem or save them for soups. Roughly chop the dill weed. You do not want to pieces to be too small.
Step 4. Combine all of the ingredients, including the mustard and mayonnaise into a bowl. Stir until completely blended. Taste the mixture and salt and pepper as needed.
Serving Suggestions
Here are a couple of other simple serving suggestions for your chicken salad:
- Serve on a bed of lettuce: For a light and refreshing option, serve the chicken salad over a bed of fresh greens. My favorite lettuce is arugula but butter lettuce or romaine works nicely.
- Make chicken salad sandwiches: Use your favorite bread (gluten-free if you would like) and spread a generous portion of chicken salad in between for a delicious sandwich.
- Make chicken salad pita sandwiches: Pita is a routine bread favorite in our home! Add lettuce and tomatoes for more deliciousness.
- Serve with crackers: Pair the chicken salad with your favorite crackers for a light and easy snack.
- Use as a dip: Dice your chicken into small bites or shred your chicken to make a dip. I have even thrown my chicken into my Cuisinart and blended the ingredients to make them small and dippable. Serve the chicken salad as a dip with cut-up veggies, such as carrots and cucumbers.
Recipe Tips:
- Chill the salad before eating - While the salad is delicious right away, chilling the salad for 30 minutes will allow the flavors to meld together.
- Mayonnaise - Don't be afraid to adjust the mayo or Dijon to your liking. Personally I like more Dijon and less mayo.
Frequently Asked Questions
Chicken salad can be a healthy choice, depending on the ingredients used and the dressing or mayonnaise used in the recipe. I have subbed out the mayonnaise dressing for the Zesty Apple Cider Vinaigrette on occasion. Opting for lean chicken breast, plenty of fresh vegetables, and a light dressing or vinaigrette can make for a nutritious and balanced meal.
Yes, chicken salad is a great make-ahead dish. You can prepare it a day in advance and store it in the refrigerator until ready to serve. This allows the flavors to meld together, enhancing the taste.
Yes! You can use any part of the chicken as long as it is cooked ahead of time. I actually like using the thigh, I'm a dark meat gal, as it adds some moisture.
Soups To Serve With Your Chicken Salad
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Thank you!
Gwen
Simple Gluten Free Chicken Salad With Herbs
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Ingredients
- 2 chicken breasts cooked and chopped
- 2 celery stalks chopped
- 3 tablespoon mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon fresh dill weed chopped
- 1 green onion chopped
- salt & pepper to taste
Instructions
- Chop the cooked chicken and place in a mixing bowl.
- Chop the celery, dill weed, and the green onion and place in the mixing bowl with the chicken.
- Add the dijon mustard, and the mayonnaise.
- Mix and then add salt and pepper to taste.
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