Gluten-Free, Casein-Free Chicken Salad
Recipe type: Entree
A great way to use up leftover chicken (or maybe even turkey?).
- 2 cups cooked chicken, chopped
- ½ cup red cabbage, chopped
- ½ cup red pepper, chopped
- 3 green onions, chopped
- 3-4 Tbsp gluten-free mayonnaise
- Salt and Pepper, to taste
- Combine chicken, cabbage, red pepper, green onions, and mayonnaise in a medium bowl. Season with salt and pepper and serve.
This recipe was found in “Cooking Gluten-Free!” by Karen Robertson.