Chicken Salad

Chicken Salad is tangy, crisp, and the perfect bite for any lunch or gathering. This hypoallergenic/allergen-friendly recipe includes the elimination of mayonnaise and eggs, and the addition of Dijon Mustard. This will be a newfound flavor you can’t resist!

Allergen-Friendly

Chicken Salad was always a recipe I loved, but after discovering most restaurant and store recipes had mayonnaise or eggs or both, I quickly was turned off by this.

Being egg-free is hard especially when you factor in that not only can you not eat eggs, but you cannot have mayonnaise either, as it is made with eggs.

After discovering that Dijon Mustard packs just the right amount of tartness, this recipe was formed.

You will NOT miss having either mayonnaise or eggs, and this recipe is easily adaptable to be nut-free as well (if needed).

The Ingredients

• Boneless, Skinless Chicken Breasts, Shredded
• Salt and Pepper to Taste
• Olive Oil
• Celery Ribs sliced thinly
• Fresh Dill, chopped
• Dijon Mustard
• Walnuts or Pecans, chopped

Ingredients on the Cutting Board

Chopped Ingredients

Mixing It Up

Cook the Chicken

1. First, preheat your oven to 350 degrees Fahrenheit.
2. Then, arrange the chicken breasts in a casserole or baking dish. Season both sides of the chicken with salt and pepper and drizzle 1 tsp. of Olive Oil on each side. Bake in the preheated oven for 30-40 minutes.
3. Once the chicken has fully cooked, remove it from the oven and allow it to cool to room temperature (about 20 minutes).
4. Using two forks, shred the chicken. Place in a bowl off to the side.
   • You can do this part a day before making it, and/or you can substitute this for store-bought shredded Rotisserie Chicken.

Mix Up the Chicken Salad

1. Next, place the shredded Chicken, Dijon mustard, celery, walnuts or pecans, and fresh Dill in a large, glass bowl. Using a Silicone Spatula, mix all the ingredients together. Season with Salt and Pepper.
2. Then, cover the bowl with plastic wrap and place it into the refrigerator for about 2 hours. This will allow them some time to incorporate all of the delicious flavors.
3. Finally, serve!
   • In my opinion, this Chicken Salad is best served cold. If you’re serving it at a luncheon, you can consider serving the salad in a bowl with an ice bath underneath to keep it cool.

Ways to Serve the Chicken Salad

1. Serve the Chicken Salad on top of sliced cucumbers for a healthy appetizer,
2. Serve on top of your favorite dinner rolls to create Chicken Salad Sliders,
3. Serve in between Sourdough Sliced Bread with your favorite sliced cheese to create a Chicken Salad Melt,
4. Serve on top of fresh salad greens, or
5. Serve the Chicken Salad alone with your favorite side such as fresh fruit and/or homemade chips.

Ways to Store It

Chicken Salad is best stored in a leak-proof airtight container for 3-to-5 days in the refrigerator. This makes the perfect make-ahead lunch!

If you’ve served your Chicken Salad at a luncheon, leave it out for no more than 2 hours at room temperature prior to storing it in an airtight container and putting it in the refrigerator to keep. However, if it has been out for more than 2 hours (especially with mayonnaise), you’ll want to discard the salad.

If it has a lot of greens, fruits, and/or nuts within it, consider storing it in a larger container as it won’t squish or crunch the additional ingredients.

Recommended Products

Chicken Salad

Yield: 8 Servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 1 hour

Total Time: 2 hours

Chicken Salad is tangy, crisp, and the perfect bite for any lunch or gathering. This hypoallergenic/allergen-friendly recipe includes the elimination of mayonnaise and eggs and the addition of Dijon Mustard. This will be a newfound flavor you can’t resist!

Print

Ingredients

• 1 lb. of Boneless, Skinless Chicken Breasts, Shredded
• Salt and Pepper to Taste
• 1 tsp. Olive Oil
• 4-5 Celery Ribs, sliced thinly
• 1 tbsp. Fresh Dill, chopped
• 1/4 c. Dijon Mustard
• 2-to-3 tbsp. Walnuts or Pecans, chopped

Instructions

1. First, preheat your oven to 350 degrees Fahrenheit.
2. Then, arrange the chicken breasts in a casserole or baking dish. Season both sides of the chicken with salt and pepper and drizzle 1 tsp. of Olive Oil on each side. Bake in the preheated oven for 30-40 minutes.
3. Once the chicken has fully cooked, remove it from the oven and allow it to cool to room temperature (about 20 minutes).
4. Next, place the shredded Chicken, Dijon Mustard, Celery, Walnuts or Pecans, and fresh Dill in a large, glass bowl. Using a Silicone Spatula, mix all the ingredients together. Season with Salt and Pepper.
5. Then, cover the bowl with plastic wrap and place it into the refrigerator for about 2 hours. This will allow some time to incorporate all of the delicious flavors.
6. Serve cold and enjoy!

Notes

Chicken Salad tastes best when it's had some time to refrigerate and rest prior to serving. Consider refrigerating your Chicken Salad for at least 1 hour prior to serving.