Gluten Free Chicken Salad

This ultimate gluten-free chicken salad is packed with tender, seasoned chicken breast, crunchy walnuts, and sweet grapes, all tossed in a creamy garlic mayo dressing. Perfect for sandwiches, lettuce wraps, or enjoying on its own, this easy-to-make chicken salad is versatile and delicious for any occasion.

Course Main Dishes

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 380kcal

Author Diane Gail

Ingredients

3 lbs chicken breast
2 tablespoons olive oil
salt to taste
black pepper to taste
granulated garlic to taste
1/2 cup mayonnaise
2 large garlic cloves crushed
1/2 cup walnuts chopped
1/2 cup black grapes quartered
1/3 cup red onion finely chopped
2 stalks celery finely chopped

US Customary - Metric

Instructions

Cook the Chicken
Heat olive oil in a skillet over medium heat.
Place the chicken in the skillet and season to taste with salt, pepper, and granulated garlic.
Cook for 5-7 minutes, then flip and season the other side.
Cook for another 5-7 minutes, or until the chicken is no longer pink inside.
Remove from heat and let the chicken cool completely.
Chop the Chicken
Once cooled, chop the chicken into small pieces.
Make the Dressing
In a small bowl, whisk together the mayonnaise, pressed garlic, salt, and pepper.
Mix well until smooth and creamy.
Assemble the Salad
In a large mixing bowl, combine the chopped chicken, walnuts, grapes, red onion, and celery.
Pour the dressing over the mixture and stir until evenly coated.
Chill and Serve
Cover and refrigerate for at least 30 minutes before serving.

Notes

Swap the Grapes: Replace black grapes with red grapes or chopped apples for a different flavor.
Chill for Better Flavor: Let the salad chill for at least 30 minutes to allow the flavors to blend.
Make It Ahead: This salad tastes even better the next day, making it perfect for meal prep.
Serve Multiple Ways: Enjoy it on its own, as a sandwich filling, or in lettuce wraps for a low-carb option.
Storage Tip: Store in an airtight container in the refrigerator for up to 3 days.

Nutrition