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.
15m
PREP TIME
14m
COOK TIME
519
CALORIES
12
INGREDIENTS

Servings: 4

Ingredients

INSTRUCTIONS

  • 1 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.
  • 2 Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
  • 3 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.
  • 4 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.

TIPS AND TRICKS

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

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(per Serving)

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