Chicken Salad [GF + DF]

Need a new easy delicious addition to your meal prep menu? This Chicken Salad takes minutes to put together and is unimaginably versatile. It makes the perfect addition to salads, sandwichs, buddha bowls, wraps and so much more!

Forget plain chicken salad! This recipe combines fruit and veggies to bring balance to your rushed lunch at work or easy dinner after a long day!

Don’t forget to use Just Mayo to give your chicken salad just the right blend of sweetness and acidity.

What are you waiting for? Go make a batch of this gluten and dairy-free chicken salad! But don’t forget to tag me ‘@thhproject‘ on Instagram with your creation!😉

Chicken Salad [GF + DF]

Prep time: 10 minutes

Total time: 10 minutes

Yield: 4 to 6 servings


Mixing bowl
Sharp knife


1 1/2 cups cooked chicken**
1 stalk celery
1/2 cup green apple
2 green onions
1/4 cup dried cranberries
1/4 cup Just Mayo
8 twists of pepper grinder
4 twists of sea salt grinder


  1. Cut chicken into small cubes. Add to your mixing bowl.
  2. Chop the celery, apple, and green onions into small pieces. Add to chicken.
  3. Mix in dried cranberries and Just Mayo.
  4. Season with pepper and salt. Mix a last time before serving.
  5. Serve cold in a sandwich, wrap, on a salad, in a buddha bowl, or however else you desire. Enjoy! Store leftovers in a sealed container in the fridge for up to 1 week.


**I use boiled chicken. To prepare, place a rinsed whole chicken in a large pot and add enough water so 3/4 of chicken is covered. Heat over low heat for about 45 minutes. Chicken is done when you see no pink when cutting into the center.


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