Gluten-Free Chicken Salad Three Ways

Chicken salad is so refreshing in summer. It’s also quick and easy to make, and very versatile. You can serve chicken salad as lettuce wraps, spread it on sandwiches, or dip it with chips and crackers.

We don’t measure our basic chicken salad recipe. We throw in a dollop of this and a handful of that.

Ingredients:

1 (13 oz) can of chicken,

Large spoonful of mayonnaise (we use “Just Mayo” which is gluten-free, dairy-free, egg-free and non-GMO. We particularly wanted to get away from soybean oil.) EDIT: we can't find "Just Mayo" any more, so we use another organic mayo, such as "The Ojai Cook" that has soy and eggs, but no dairy.

Small spoonful mustard

1 stalk cut-up celery

Handful of dried cranberries

Optional: onions and/or cashews

Directions:

Mix all ingredients in a bowl. Taste and adjust as needed.

If you use a gluten-free, dairy-free, egg-free mayo, then this recipe is also gf, df, and egg-free. If you don’t add cashews, it’s also nut-free.

Serve three ways:

Lettuce wraps with romaine lettuce.

On a sandwich, chicken salad tastes great with a slice of cheddar cheese, sweet pickles, and lettuce. (The gluten-free bread pictured is made from Pamela’s Bread mix. Read about more gluten free breads I’ve tried here.)

For gluten-free crackers, we enjoy Van’s crackers, which are sturdy enough to hold a heap of chicken salad without snapping. Corn chips will work in a pinch, but they tend to break when scooping chicken salad. Van’s come in a variety of flavors, including The Perfect Ten, which is everything flavored, and Fire-Roasted Veggie which sounds spicy but isn’t. Van’s crackers are gluten-free, dairy-free, corn-free, non-GMO etc. (See the ingredients in the photo.)

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