Light, bright and creamy - my Waldorf Chicken Salad is so delicious, if I say so myself. This is one of my favorite things to make when I have leftovers from my Buttery Herb Roasted Chicken. This gluten free Chicken Salad is great for weekly meal prep or if you're hosting a group of people for lunch. It as a lot of good and good-for-you ingredients. Toast up your favorite gluten free bread for piling or it can be served with crackers or lettuce wraps.
What You'll Need:
• 2-3 cups shredded chicken
• 2 stalks celery
• 3 green onions
• 1/4 cup dried cranberries
• 1/3 cup walnuts
• 2 tbsp fresh dill
• 2 tbsp fresh parsley
• 2 heaping spoonfuls of mayo
• 1 tbsp yellow mustard
• 1/2 tsp dried dill
• 1/2 tsp onion powder
• 1/2 tsp red pepper flakes
• Salt & pepper to taste
How To:
≥≥ Start by chopping up your celery, green onion, dried cranberries and walnuts into a small dice. You want everything relatively the same size for texture. Next, dice up your fresh dill and parsley, finely.
≥≥ In a bowl, add all of the ingredients and combine. Omit red pepper flakes if you don't want a little kick of heat. Add salt and pepper to taste.
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