I developed this classic chicken salad recipe for daughter’s second birthday party. (Read more about her gluten free birthday party menu here) I wanted to make sure anyone and everyone would enjoy the food we provided without feeling deprived. It’s amazing to me how many people feel deprived without bread! I love my Curried Chicken Salad recipe and knew I had to make it. I decided to make a classic recipe as well so people had options.
To jazz up tmy salad, along with chicken I decided to use grapes, celery and jicama. We were already having chocolate dipped apple slices and I didn’t want to use apple again. The jicama added a nice crunch to the salad while the grapes added the sweetness the apples would normally give. I added parsley for the color and because parsley is a superfood. For a nice color contrast you can use red grapes but if you like green or purple grapes, it really doesn’t matter.
The recipe was a hit and I’m excited to share it with you. You can put this on top of a bed of spinach or pair with gluten free crackers. It’s great either way or by itself with a spoon (like I’m eating leftovers right now.)
This recipe is gluten free, dairy free, soy free, nut free, and if you use paleo mayo, Paleo.
Classic Chicken Salad
- 2 large chicken breasts
- 2 cups grapes
- 1/8 cup sweet yellow or red onion
- 6 stalks celery
- 1 cup diced jicama
- 2 tsp dried parsley flakes or 1/3 cup fresh chopped parsley
- 3/4 cup mayonnaise
- 1/4 tsp garlic salt
- 1/2 tsp lemon juice
- 1 tsp dijon mustard
- Boil your chicken until cooked completely, 20-30 minutes. Then dice into small pieces.
- Slice grapes in half.
- Finely dice onion.
- Dice jicama into half inch cubes.
- Cut celery into thin slices.
- Toss all of that into a bowl. Add mayo, mustard, parsley, garlic salt and lemon juice. Mix well.
- Chill for at least an hour before serving.