Gluten Free Dairy Free Chicken Salad Recipe
  • 2 Organic Chicken Breasts
  • ½ White Onion (Chopped)
  • 16 Cherry Tomatoes (Diced)
  • 1 tbsp. Fresh Squeezed Lemon Juice
  • ½ Cup Spectrum Canola Mayonnaise
  • 1 tsp. Turmeric
  • 1 tbsp. Dill
  • 4 tbsp. Bread & Butter Pickles (Chopped)
  • Salt
  • Pepper
  1. Turn stove top burner on high heat. Place chicken in pan and cover with water to poach. Boil chicken for approximately 20 to 30 minutes, flipping with tongs every 10 minutes. When water is close to evaporating, turn heat to low. Cook for another 5 to 10 minutes, or until chicken is cooked through. Remove from heat. Let cool.
  2. Cut chicken into small pieces. Add chicken to medium mixing bowl. Add chopped white onion, diced cherry tomatoes, fresh squeezed lemon juice, mayonnaise, turmeric, dill, and diced bread and butter pickles to mixing bowl. Stir well. Add salt and pepper to taste. Best served with gluten-free tortilla chips.
Recipe by Real Advice Gal at