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Chicken Salad

Chicken Salad

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.

Chicken Salad

  • 3-4 boneless, skinless chicken breasts
  • 2 cloves of garlic (whole)
  • 1 – 2 stalks of celery
  • 1 small onion
  • 1 T. of parsley
  • Pepper
  • Salt
  • Mayonnaise (enough to your liking)
  • Banana pepper rings – as a garnish
  1. Trim and cut chicken into 1-in cubes.  Place chicken and peeled garlic in boiling water until cooked thoroughly.
  2. While chicken is cooking begin dicing up onion and celery.  Place in food processor and pulse a few times until finely chopped.
  3. 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.
  4. 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.

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