Gluten-Free, Dairy-Free Luscious and Creamy Chicken Salad Recipe
Victoria
Leftover chicken screams to be made into a chicken salad! Flavorful and creamy, this chicken salad is delicious served in a salad, or with gluten-free bread or crackers.
1tbspparsley, fresh, fine chop, or use 1 tsp dried
1/4tsptarragon, fresh, fine chop, or use 1/2 tsp dried
3/4cupmayonnaise
2tbspSimple Truth Plant Based Sour Cream
1/2tspDijon mustard
1/2tspWorcestershire sauce
dashfish sauce, optional
Kosher salt and pepper to taste
splashlemon juice
The Process
Slice the roasted chicken into small pieces and add to a medium-sized mixing bowl. Finely dice the celery and red onion, and finely chop the parsley and tarragon add to the bowl with the chicken. You may want to add more or less of the celery and red onion to suit your taste.
In a small mixing bowl, measure and add the mayo, sour cream, Dijon mustard, Worcestershire sauce, and fish sauce. Add the parsley and tarragon and mix to combine. Taste and season with kosher salt and pepper as desired.
Add half of the sauce you just made to the chicken and mix to combine. Keep adding sauce until you have achieved the consistency you desire. You may or may not use all the sauce.
Taste and add Kosher salt and pepper as desired. Squeeze a bit of lemon over the salad and mix to combine.
Eat right out of the bowl, add to a salad, make a sandwich with your favorite gluten-free bread or serve with gluten-free crackers. See my favorite cracker in the equipment section.