Easy Gluten Free Chicken Salad Recipe

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This easy gluten free chicken salad recipe is full of texture and flavor — tender chicken, crisp vegetables, juicy grapes, and meaty walnuts in every bite. It’s creamy without being heavy and makes a great lunch, light dinner, or snack straight from the fridge.

If you’re looking for more from-scratch recipes with clean, balanced flavors, you might also enjoy my chicken broth fondue or classic New York club sandwich.

A close-up of a chicken salad with diced chicken, black grapes, celery, and a creamy dressing, garnished with parsley, and served with crackers and walnuts on the side. Salt and pepper shakers are blurred in the background.

Introduction

I’ve had more than my share of plain ‘ol chicken salads — the kind made with just chopped meat and mayo — and they always leave me wanting something more. The chicken salad recipe I’m going to share with you today is one I picked up years ago from a small-town hoagie shop that knew how to do it right. They called it “Not Your Typical Picnic Chicken Salad,” and the name was spot on.

It’s been part of my summer season recipe collection ever since. The texture is layered, the flavor is bold and refreshing, and it’s just as good for lunch or dinner as it is for picnics, road trips, or topping a fresh garden salad. I’ve made it with grilled chicken, pan-seared chicken, and leftover chicken of all varieties — it never disappoints.

Why This Recipe Works

Packed with flavor and texture, with a simple combination of pantry and fridge staples.
Works with leftover chicken, from past meals or can be made with chicken fresh from the grill, stovetop, or oven.
Easily adaptable, with plenty of room to swap ingredients, while still keeping the bold flavor and satisfying texture that make this recipe stand out.
Perfect for lunch, dinner, road trips, or picnics — easy to prepare and convenient to serve.
Naturally gluten free, making it a reliable option for those with gluten sensitivity, and a great choice for anyone looking to reduce their gluten intake. For another gluten free favorite, try my gluten free farmhouse pancakes made with almond and coconut flour.

Ingredients For Gluten Free Chicken Salad

The ingredients used in this recipe are the perfect combination of flavors to make a truly stellar chicken salad.

Two bowls on a checkered cloth: one with chopped chicken, the other with chopped onion, celery, grapes, walnuts. Nearby are garlic cloves, mayonnaise in a small bowl, and salt & pepper shakers. Labels identify each ingredient.

Mayonnaise: I always use my own homemade mayonnaise for this recipe — it has a clean, rich flavor that makes a noticeable difference. You can use store-bought if you prefer.
Grapes: I prefer black grapes for their deep, sweet flavor and firm texture, but any seedless variety will work. This ingredient lifts the flavor of the whole dish.
Walnuts: These are my go-to for their slightly chewy bite and mild earthiness. Their texture is distinct from other nuts, and they compliment the creaminess of this dish perfectly.

See recipe card below for full information on ingredients and quantities.

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Variations and Substitutions

Swap the grapes, for chopped apple, dried cranberries, or golden raisins if you prefer.
Use a different crunch — cashews, sunflower seeds, or toasted almonds work well in place of walnuts.
Add some herbs — fresh parsley, dill, or chives are all great choices.
Add a flavor boost, with a squeeze of lemon juice or a spoonful of dijon mustard. You can even blend in a bit of my tangy mustard salad dressing for an extra punch of flavor.
Replace the celery, with bell peppers, shredded carrots, or thawed peas for something different.

How To Make Gluten Free Chicken Salad

This chicken salad comes together quickly with just a few simple steps and basic kitchen tools.

A brown bowl filled with chopped cooked chicken pieces sits on a blue and white checkered cloth; a knife with a wooden handle rests nearby on the cloth.

A small whisk rests in a bowl of creamy white dressing, surrounded by bowls of chopped chicken and celery on a blue plaid cloth, with salt and pepper shakers nearby.

Step 1: Heat olive oil in a skillet over medium heat. Season the chicken with salt and pepper and cook for 5–7 minutes per side, until fully cooked. Let cool completely.

Step 2: Chop the cooled chicken into small pieces. In a small bowl, whisk together the mayonnaise, pressed garlic, salt, and pepper until smooth and creamy.

A bowl of chicken salad with celery and grapes sits on a checkered cloth next to a bowl of creamy dressing, grapes, walnuts, a knife, and salt and pepper shakers on a wooden table.

A bowl of chicken salad with grapes, celery, and walnuts, garnished with parsley, sits on a checkered cloth next to salt and pepper shakers, a knife, grapes, and walnuts.

Step 3: Add the chopped chicken, grapes, celery, onion, and walnuts to a large mixing bowl and stir to combine.

Step 4: Pour the prepared mayonnaise mixture over the salad and mix well until everything is evenly coated.

Recipe FAQs

Can I use leftover chicken?

Yes — this recipe is ideal for using up cooked chicken from previous meals.

Can I make this dairy-free too?

Just swap in a dairy-free mayonnaise you trust — everything else is naturally dairy free.

How long does gluten free chicken salad keep?

It will stay fresh in the refrigerator for up to 4–5 days in an airtight container.

Can I use canned chicken?

It’s not my first choice, but yes you can use it — just drain it well and flake it before adding.

Serve

This salad works in so many different ways. For a gluten-free option, pile it onto toasted gluten-free bread, wrap it in lettuce leaves, or spoon it into a gluten-free tortilla for a quick wrap. You can also serve it in lettuce cups with crackers, grapes, and walnuts on the side for a light lunch.

For those who eat gluten, it’s fantastic on a croissant or English muffin — or try it with my homemade tortillas for a soft, flavorful wrap. A scoop of this chicken salad also pairs well with a fresh fruit cup or a handful of kettle-cooked potato chips. And of course, it’s just as delicious eaten straight from a bowl with a fork.

A bowl with chicken salad, black grapes, square crackers, lettuce, parsley, and nuts, placed on a checkered tablecloth next to salt and pepper shakers and a wooden spoon.

Expert Tips

Use cold chicken: Let the meat cool before chopping so the dressing doesn’t turn greasy.
Stick with seedless grapes: No one wants to bite into a seed when they’re expecting something juicy, sweet, and tender instead.
Toast the walnuts: A quick toast in a dry skillet deepens their flavor and brings out their natural richness — a small step that makes a noticeable difference.
Add the dressing gradually: You can always stir in more if needed, but you can’t take it out once it’s in.
Don’t freeze it: Mayo-based salads don’t thaw well — share extras or cut the batch down if needed.

Other Main Dish Recipes You’ll Love

slices hunter beef topped with scallions on a plate with mashed potatoes and mushrooms visible on the edge of the image. — Hunter Beef Recipe

double decker sandwich layered with turkey, bacon, lettuce, and tomatoes on a plate with chips and a pickle. — Classic New York Club Sandwich

chicken broth fondue topped with scallions in pot on table. — Chicken Broth Fondue Recipe

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This healthy gluten-free chicken salad is fresh, flavorful, and perfect for a light meal or a satisfying snack! Packed with wholesome ingredients, it’s a great choice for anyone looking for a healthier option without sacrificing taste. If you try this recipe, I’d love to hear your thoughts — please leave a review or share your experience in the comments below! And if you have any questions or need any tips while making it, feel free to ask — I’m always happy to help. Enjoy this delicious and nutritious salad!