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Writer's pictureAbby Brown

Chicken Salad - Allergy Free CookBook

Updated: Sep 19

Chicken salad is a common summer dish, and in the gluten community, it is eaten on bread or crackers. It becomes a dish the gluten free household may avoid. It doesn't have to be. Chicken salad can be just as good on gluten free crackers, or even as a scoop beside pickles, chips, and typical summer fare. Other options include gluten free wraps, or using a plain pizza crust as a base. Chicken salad can be made with, or without, onions and pickles. Boil the eggs the night before and allow it to soak for a few hours before eating.


Pre Cook Preparation:

Marinate: No, though it is better after 12 hours of refrigeration

A. Set timer to boil eggs for one hour before meal preparation

B. Set timer to one hour while eggs boil

C. Eggs need to cool before shelling

D. Set timer for 10 to 15 minutes of preparation time


Meal Adaptations:

Physical Accommodations:

Frozen or canned vegetables can be used

Sit on a stool while stirring


Visual Accommodations:

Colored chopping boards


Potential Food Allergy or Intolerance:

Chicken

Crackers

Crumbs (gluten)

Eggs

Mayonnaise

Onion

Pepper

Relish

Spices


Meatless Preparation Avoid:

Chicken

Eggs

Substitute with: ________________


Utensils:

Chopping board

Mixing bowl

Paring knife

Wooden spoon

Pan: 2 to 3 quart sauce pan


Ingredients:


Meat:

1 cup of chopped chicken,

4 boiled eggs.


Vegetables:

1/4 cup chopped onion

Optional:

6 ounces of peas


Other ingredients:

1/4 cup chopped celery

1/2 cup of mayonnaise (adjust as needed)

2 tablespoons of pickle relish (or diced pickles)

Dash of salt

Spices, such as pepper, to taste

(Commonly includes: garlic powder, lemon pepper)

Optional:

Cracker crumbs (gluten free)


Preparation time: 10 minutes


Preparation:

1. Boil at full boil for 10 minutes 4 eggs.

Takes about 45 minutes to an hour.

2. Chop and add to medium sized mixing bowl:

1/4 cup of celery

1 cup of chicken

4 boiled eggs

1/2 cup of mayonnaise (adjust as needed)

1/4 cup of onions

2 tablespoons of pickles

Optional:

6 ounces of peas

Spices, such as pepper, to taste

Commonly: garlic powder, lemon pepper

3. Mix well with a wooden spoon.

4. Add more mayonnaise, if needed.

5. If too moist, crumble, and add a few gluten free crackers until moisture level is correct.


Cook Temperature: None


Cook Time: None


Servings: 4


Storage Solutions: Square containers in individual servings

Counter safe: 30 minutes and place in the fridge

Fridge safe: 3 to 5 days * Per FDA Storage Chart link in Resources

Freezer safe: Don't freeze * Per FDA Storage Chart link in Resources


Reheat Instructions:

Allow to warm on plate for 3 to 5 minutes before eating.








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