I usually prefer chicken breasts, in gluten free chicken salad sandwiches, but I had a little left over dark meat chicken on hand, and because it was dark meat every time I looked at it, it reminded me of turkey. I then began to crave one of my old favorites, turkey, cream cheese and cranberry sauce sandwiches, which I have not had in years. But I usually like to eat a bit lighter than that for lunch, especially with all the appetizers I tested recently. Greek yogurt makes a great low-fat substitute for cream cheese, as well as mayonnaise, in sandwiches. Since I had dried cranberries on hand makes this recipe came close to my old favorite, but I added in a little feta cheese, which wasn’t really noticeable, but added flavor. A little added celery, walnuts and a touch of agave syrup did the trick! Get creative and make your own adjustments to this easy recipe. Perhaps some onion. What will you use?
Gluten Free Chicken Salad Recipe
A gluten free chicken salad recipe made with non-fat Greek yogurt, dried cranberries, optional feta cheese, and sweetened with agave - a wonderful combination!
- 1/3 cup cooked chicken, finely chopped
- 1 1/2 Tablespoons crumbled feta cheese (optional)
- 3 Tablespoons celery, finely chopped
- 2 Tablespoons walnuts, finely chopped
- 1 1/2 Tablespoons dried cranberries
- 1/4 cup non-fat Greek yogurt
- 1 teaspoon agave syrup
- Fine sea salt and fresh ground black pepper to taste
- Add chicken, celery, walnuts, feta and cranberries in a bowl.
- Add a little sea salt and pepper.
- In a cup, blend yogurt and agave; add to chicken bowl.
- Stir; taste; and add additional salt and pepper if desired.
- Add yogurt mixture to chicken mixture and stir well.
- Add chicken salad to whole grain gluten-free bread; top with chopped lettuce or chopped celery leaves; cut in half and plate.
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Based upon using regular plain yogurt instead of non-fat Greek yogurt (not including bread).
Read about why you should soak your nuts and more before eating.