Deep in the heat of summer and multiple burgers and hot dogs in, another refreshing dinner and portable lunch option is chicken salad. This dish is naturally gluten-free and is quite simple to make. You can have this as a dinner option, which is best paired with pasta salad, or you can pack as a work-day lunch. I like to switch-up the daily lunch menu by making a pound or two of chicken salad on Sunday for the upcoming week.
- 3-4 boneless, skinless chicken breasts
- 2 cloves of garlic (whole)
- 1 – 2 stalks of celery
- 1 small onion
- 1 T. of parsley
- Mayonnaise (enough to your liking)
- Banana pepper rings – as a garnish
- Trim and cut chicken into 1-in cubes. Place chicken and peeled garlic in boiling water until cooked thoroughly.
- While chicken is cooking begin dicing up onion and celery. Place in food processor and pulse a few times until finely chopped.
- Once chicken is cooked, drain and let cool for a few minutes. Then add chicken to food processor and pulse until finely chopped. Note: you may have to do this in batches depending on the size of your food processor.
- Once chicken and veggies are nicely chopped up, place in large mixing bowl and add in parsley, pepper, salt and mayonnaise.
You can eat this as a sandwich with your favorite gluten-free bread (as pictured) or you can put it in a corn wrap or use tortilla chips. Top chicken salad with banana pepper rings, and however you prefer to eat it you will have a satisfying meal.