Cape Cod Chicken Salad
Enjoy this slightly sweet and crunchy salad on your favorite gluten free bread for a delicious sandwich, or as a dip with crackers. P.S. I like to toast my GF bread before building my sandwich. It helps hold the chicken salad and won’t get soggy before you’re done.
Cape Cod Chicken Salad
Ingredients
Ingredients:
- 2 12.5 oz Canned Chicken
- 1 Cup Mayo
- ¼ Cup Honey
- 2 tsp Lemon Juice
- ½ Cup Dried Cranberries Chopped
- ½ Cup Pecans, Walnuts, or Almonds Chopped
- Salt & Pepper To Taste
Sandwich Supplies:
- Romaine Lettuce
- Your Favorite Gluten Free Bread
Instructions
Instructions:
- In a large mixing bowl, stir together mayo, honey, and lemon juice until smooth.
- Drain and shred canned chicken. Add chicken into mayo mixture.
- Stir in chopped dried cranberries and chopped nuts. Mix until combined.
- Chill in fridge to let everything combine, or serve immediately with lettuce and gluten free bread for a delicious sandwich!
Notes
- I like a lot of filling for my sandwiches! If you reduce the amount per sandwich, you might be able to stretch the recipe to feed 8 people. This recipe is also easy to double.
- Not a fan of canned chicken? Simply cook and shred you own chicken any way you like, or cut the chicken into bite size pieces for a more chunky salad.
- Substitutions: use 1 cup of greek yogurt instead of mayo, or use 1 cup of fresh, cut grapes instead of dried cranberries.
- Some separation my occur while in the fridge, but just mix up the salad and enjoy.