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Chicken salad, yum!

I’ve been making chicken salad a lot recently.  It’s so easy to make, yet it’s such a great and versatile food.  We’ve had it as a main course, on sandwiches, and in savory crepes.  And you can make it in just about any variety you desire.

The basic recipe is to take some cooked (and cooled) chicken breasts, pop them in a food processor chop finely, add mayonnaise to get the texture you’d like, and add some salt and pepper. It’s really that simple.

For a few of my favorite variations, you can try adding the following:

  • A couple of pickles and some of the brine from the pickle jar (to be fair, we add a pickle or two to almost all of the varieties… we LOVE pickles)
  • Chili powder, paprika, crushed red pepper, and a bit of hot sauce
  • Course-ground “country style” mustard and honey
  • Add yogurt in place of about half of the mayonnaise

So good!  We’re having it on sandwiches tomorrow.  🙂

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