Gluten-Free Creamy Garlic Chicken Salad

Every gluten-free cook knows that the price for alternative food is phenomenally high. We like to savor every bite, and so the thought of tossing out leftovers is a painful one. In the spirit of food reconstitution, here is a good recipe for that homemade roast chicken you served last night. It will only take you about 15 minutes to prepare, so get out your mini food processor and grab those left-overs. This dish is gluten and corn free, suitable for the Feingold dieter, and casein free. Just De-bone the chicken to your satisfaction, and then assemble the following foods:

Ingredients:

1 cup of cooked chicken pieces (dark and white–it doesn’t matter)

1/4 cup carrots (baby carrots is perfect, if not slice your pieces)

1/4 cup celery (I dice them so that the processor can get the pieces extremely small)

1/4 cup chopped lettuce (any kind will do, the more colorful the better)

1 tablespoon of pine nuts (completely optional, but a nice texture and flavor)

3 tablespoons of Spectrum Organic Roasted Garlic Mayonnaise

salt and/or pepper to taste (I omit these, but you may want to add them)

Directions:

Throw the chicken into your food processing machine and pulse (or a Kitchen Aid mixer will do). When it is chopped into a nice texture and consistency, remove. Pulse the additional ingredients together. You want your ingredients to be chopped into very tiny pieces, almost resembling a pesto-like paste. Then add them to the chicken. Measure 3 heaping tablespoons of Spectrum’s Organic Roasted Garlic Mayonnaise (or any other brand made with apple cider vinegar in lieu of white vinegar). Mix all ingredients together, then serve with additional salad. There you have it, a tasty lunch in less than 20 minutes. Makes two 1/2 cup servings. Can be prepared ahead of time and stored in the refrigerator.

Note:
Spectrum’s Garlic Mayonnaise is one brand I found that did not contain distilled white vinegar or other possible corn-based vinegars. We recently tried Trader Joe’s Real Mayonnaise, made with apple cider vinegar and distilled vinegar. We did not get a reaction from it, so we have added it to our list of possible mayonnaise brands. Both Mayonnaise brands do contain soy, however.

Update:
Many months later I am still using this chicken salad recipe as part of my regular repertoire. I have altered this recipe on many occasions, omitting ingredients I don’t have on hand and throwing in ones that I need to ‘use’ up before they expire. It is a handy go-to when you need something quick and easy to store. Over the months I have found this dish to be a great resource in getting my boys to eat fresh veggies that they normally wouldn’t be inclined to eat. I have hidden asparagus, spinach, broccoli, etc., in my chicken salads and they have been none-the-wiser. The trick is to only add enough for nutritional value and not too much as to compromise flavor.

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Tags: Chicken, Garlic, Gluten-free, Recipe, Salad, Spectrum Mayonnaise

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Caryn Talty

The editor of this website has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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