Easy Gluten Free Loaded Chicken Salad

My loaded gluten free chicken salad is simple, comforting, and packed with texture — the kind of recipe you’ll make once and keep coming back to. It’s made with tender shredded chicken, crisp apple, crunchy celery, red onion, and walnuts. It’s familiar, flavorful, and perfect for easy lunches, light dinners, or meal prep without feeling boring or repetitive.

Chicken salad is one of those recipes that doesn’t need much to be great, but the right mix-ins make all the difference. The apple adds a subtle sweetness, the celery keeps things crisp, the red onion adds bite, and the walnuts bring just enough crunch to make it feel “loaded.” The dressing is classic — mayo and Dijon mustard — seasoned simply with salt and pepper so all the textures and flavors shine.

This recipe is naturally gluten free and easy to customize depending on what you have on hand. It’s also a great way to use up leftover chicken, whether that’s a roasted chicken breast, meal-prepped chicken, or even rotisserie chicken.

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 2

Ingredients:

1 Chicken Breast, cooked and shredded

1 cup of Chicken Broth

½ an Apple, chopped

¼ cup of Red Onion, diced

1 Celery Stalk, diced

¼ cup Walnuts, chopped

1/2 cup Mayonnaise or Greek Yogurt

1 Tbsp. Dijon mustard

Salt and Pepper to taste

Instructions:

1. Start with a fully cooked chicken breast. If it’s freshly cooked, let it cool slightly, then shred it using two forks or your hands. Shredded chicken gives this salad the best texture and helps it soak up flavor.

2. Place the shredded chicken in a bowl and pour the chicken broth over it. Toss gently to coat. This step keeps the chicken moist and flavorful and prevents the salad from feeling dry, especially after chilling.

3. Chop the apple into small bite-sized pieces. Dice the red onion and celery evenly so they distribute well throughout the salad. Roughly chop the walnuts for a little crunch in every bite.

4. Add the apple, red onion, celery, and walnuts to the bowl with the chicken. Toss gently to combine.

5. Add mayonnaise — start with a few spoonfuls and add more as needed — along with the Dijon mustard. Season with salt and pepper. Stir until everything is coated and creamy, adjusting mayo and seasoning to taste.

6. Refrigerate the chicken salad for at least 15–20 minutes before serving. This helps the flavors meld and gives the salad the best texture.

Tips for the Best Loaded Chicken Salad

• Don’t skip the broth: Tossing the chicken with broth makes a big difference in moisture and flavor.

• Dice small: Smaller pieces mean more balanced bites and better texture throughout.

• Use a crisp apple: Honeycrisp or Fuji work well and won’t get mushy.

• Toast the walnuts: Toasting them for a few minutes in a dry skillet adds extra depth and crunch.

• Go easy on the mayo at first: You can always add more, but it’s easier to build than fix an overdressed salad.

Serving Ideas

This loaded gluten-free chicken salad is extremely versatile. Serve it:

• On gluten-free bread or rolls

• In lettuce cups for a lighter option

• With gluten-free crackers on a snack board

• Scooped over mixed greens

• Straight from the bowl (no judgment)