I am a big fan of homemade chicken salad. So when I grilled out the other night, I grilled an extra chicken breast for me to use for my chicken salad recipe. I simply didn’t want to use canned chicken because there are some additives. I just don’ t want to consume them!
So today, I cut my cooked chicken breast into 1 inch cubes. I put them in my food processor and pulsed it until it was broken down into smaller pieces. And it was perfect for chicken salad! It turned out beautifully with my homemade mayo….yum!
You can use this as a sandwich spread, on crackers, on a bed of lettuce, on half an avocado or in a wrap. It is a multi-purpose kind of meal!
This chicken salad is gluten and grain free. Use it on top of lettuce or wrapped in a lettuce leaf for a grain free meal or with gluten free crackers or a gluten free wrap for a gluten free meal. One of my personal favorite ways of eating this is to spread it on top of slices of cucumber. Filling, refreshing and just plain yummy!
- 1 cup cooked chicken breast, ground in food processor (approx. 1 breast)
- 1/4 cup celery, finely chopped
- 1/4 cup onion, finely chopped
- 1 tsp fresh lemon juice
- Dash black pepper
- 1/4 tsp unrefined sea salt
- 1/2 tbsp dill or sweet pickle relish
- 1/2 tsp organic Dijon mustard
- 1/4 cup homemade mayonnaise
- In a medium mixing bowl, add all ingredients.
- Mix until combined thoroughly.
- Cover and chill until ready to use.