Gluten-Free Grilled Chicken Salad

Add chunks of grilled chicken to celery, dried cranberries and pecans for a chicken salad that would be perfect for a summer luncheon.

Serves: 4
15 mins Prep time 14 mins Cook time
15 mins Prep time
14 mins Cook time
  • Mix Gravy Mix, vinegar and oil in small bowl with wire whisk until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.

  • Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

  • Grill chicken on well-oiled grill grates over medium heat 5 to 7 minutes per side or until cooked through. Cool chicken slightly then cut into bite-size chunks.

  • Mix mayonnaise, orange juice and mustard in large bowl until well blended. Add chicken, celery, cranberries and pecans; mix well. Serve chicken salad on lettuce leaves and tomato slices.

Cooking tip

Serving Suggestion: Serve chicken salad on gluten-free bread slices or rolls.

Nutrition information

(Amount per serving)

  • Calories: 519Cholesterol: 84mg
  • Sodium: 429mgProtein: 29g
  • Total Fat: 35gFiber: 2g
  • Carbohydrate: 22g

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