Gluten Free Crunchy Chicken Salad Recipe

Gluten Free Crunchy Chicken Salad Recipe

by Carol Kicinski on June 14, 2018

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We’re in full-on salad season and while “salad” in the traditional sense may mean leafy greens and bottled dressing, there are thousands of ways to make salads. Chicken salads and tuna salads are some of my favorite lunches to make ahead during the warmer months. For me, what makes any salad pop – whether that be a leafy salad or chicken/tuna salad – is the use of new and interesting ingredients and a bit of crunch. If you agree, this Gluten Free Crunchy Chicken Salad recipe will soon become a new favorite.

What gives this salad it’s “pop” are crunchy pickled vegetables from Tillen Farms and a flavorful dressing made with buttermilk. I’ve recently found all sorts of ways to use these veggies, from Vegetable Bruschetta to Pickled Vegetable Pakoras, but this salad really highlights the asparagus and carrots in a delicious way!

I’ve also added cashews for some extra crunch. Serve this chicken salad in butter lettuce and you’ve got yourself a lovely summer lunch.

Gluten-Free Crunchy Chicken salad recipe

Gluten Free Crunchy Chicken Salad Recipe

Ingredients

½ cup mayonnaise
½ cup buttermilk
Kosher or fine sea salt
Freshly ground black pepper
1 jar Tillen Farms Pickled Classic Asparagus (mild or spicy) plus 1 tablespoon of the brine
1 jar Tillen Farms Pickled Crunchy Carrots, drained
4 cups cooked and shredded chicken (from a rotisserie chicken)
1 bunch radishes, cleaned and sliced
½ cup fresh herbs (such as basil, parsley, dill), chopped
1 cup toasted cashews
1 head butter lettuce

Directions

In a large mixing bowl, combine the mayonnaise, buttermilk, ½ teaspoon salt, ½ teaspoon pepper, and the tablespoon of asparagus brine. Whisk well.

Chop the asparagus and carrots and add to the dressing along with the chicken, radishes, and herbs. Toss to coat. Taste and add more salt and pepper, if desired. Can be made a day ahead. Cover and refrigerate.

Just before serving, add the cashews. Separate the lettuce leaves and serve alongside the salad for making lettuce cups.

Servings

A gluten free recipe that serves 4-6.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Salads & Dressings

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