Chicken Salad

This is one of my go-to’s for camping, picnics, etc.  It is so simple and versatile.  It’s hard to find a sandwich bread on a store shelf that is gluten, dairy, and egg free and that won’t crumble apart around your sandwich and baking bread takes awhile, so this is my normal solution.  If you are really in a hurry, you can use canned chicken.

Ingredients:

1 cup cooked and shredded chicken.

~1/4 c. regular or vegan mayonnaise (Vegannaise and EarthBalance have vegan mayos and I think there are more brands out now)

1/4 c. craisins

salt and pepper to taste

dash of onion powder

1-2 tsp celery seed

Optional:  add-ins such as chopped celery, onion, green onion, etc.

Directions:

Shred chicken.  Add mayonnaise until it is the moistness you like in your chicken salad. Add salt and pepper to taste as well as onion powder and celery seed if desired. Add in mix-ins such as craisins, celery, etc.  May be eaten with crackers, inside half an avocado, on a sandwich, or just by itself.

Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too. View all posts by glutenfreeveganish