Gluten Free Crunchy Chicken Salad Recipe

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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 Chicken Salad Recipe.jpg

5 from 1 vote

Gluten Free Crunchy Chicken Salad Recipe

By Gluten Free & More
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings
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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

Instructions 

  • 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.

Nutrition

Calories: 643kcalCarbohydrates: 27gProtein: 42gFat: 40gSaturated Fat: 9gCholesterol: 114mgSodium: 473mgPotassium: 683mgFiber: 3gSugar: 13gVitamin A: 6195IUVitamin C: 8.8mgCalcium: 86mgIron: 5.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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