ForkwiseChicken Salad
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 3¼ cup boneless, skinless chicken breast
- ¼ cup chopped celery
- 1 tbsp lemon juice
- ½ tsp onion powder
- ⅛ tsp salt
- 3 tbsp reduced-fat mayonnaise
Method
- Bake chicken, cut into cubes, and refrigerate.
- In a large bowl, combine the rest of the ingredients. Add chilled chicken, and mix well.
Tip: To reduce sodium, omit the ⅛ tsp of added salt. New sodium content for each serving is 120 mg.
Video
Video by Food Network, hosted on YouTube. The video may show different brands or ingredients – follow the gluten-free ingredient list on this page.
Recipe source: NIH National Heart, Lung, and Blood Institute · Public domain (U.S. Government work) · NHLBI – Stay Young At Heart · Reformatted; ingredient quantities parsed
Photo: Chicken salad with eggs by T. Bjornstad (CC BY-SA 4.0) · source
