Description
A quick and easy gluten-free chicken salad recipe suitable for lunch.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1/2 cup mayonnaise
- 1/4 cup celery, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
- Salt to taste
- Black pepper to taste
- Lettuce leaves for serving
Instructions
- Place the shredded chicken in a medium bowl.
- Add the mayonnaise, celery, red onion, Dijon mustard, and lemon juice to the bowl.
- Mix all ingredients together until well combined.
- Season with salt and pepper to your preference.
- Serve the chicken salad on top of lettuce leaves.
Notes
- You can substitute Greek yogurt for half the mayonnaise for a lighter version.
- Add chopped grapes or dried cranberries for sweetness if desired.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Lunch
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 21
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 28
- Cholesterol: 90
Keywords: gluten free, chicken salad, lunch, quick, easy, mayonnaise, shredded chicken