Chicken salad is a favorite around here. My gluten-free son particularly likes it and will eat it at home or at school as a snack. It’s naturally gluten and dairy free and I choose to use a soy free mayonnaise.
A friend of many recently made chicken salad with almonds and raisins. I really enjoyed it. Raisins are not a favorite of mine, but I like the sweetness they add to this salad and the almonds give it nice crunch. So, I thought I would come up with a recipe that included ingredient amounts since this month’s challenge is to create a gluten-free salad.
You can, of course, vary ingredient amounts to taste. I have a son who does not like a lot of mayonnaise, and so I went easy on it. You may want to add more.
I used leftover chicken breasts that I had cooked in the crock pot. With a large crock pot, it’s easy to cook enough for dinner and have plenty leftover for another meal or chicken salad.
You can use any cooked chicken you like, but I prefer white meat for this recipe.
- 4 cups cooked cubed chicken breasts
- 1/2 cup mayonnaise
- 1/2 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup sliced almonds
- 1/4 cup raisins
- Place the cubed chicken in a large bowl.
- Sprinkle the onion powder, garlic powder, salt and pepper on top and toss to combine.
- Add the mayonnaise and stir to coat the chicken well.
- Add the almonds and raisins and toss.