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Not My Mom’s Chicken Salad

Posted By Heather On August 22, 2009 @ 6:28 pm In Lunch,Recipes,Salads,What's for Dinner? | 12 Comments


IMG_4235x [3]In an effort to use up leftover chicken in the refrigerator, I decided to make a chicken salad. I intended to make my mom’s wonderful recipe, but found that I was missing some key ingredients from it. So, I started to modify the recipe to use up the ingredients I had in the kitchen and accommodate the gluten-free diet, too. By the time I was done tweaking, it was nothing like the salad my mom used to make. It turned out just as good, but with a completely different taste. It made a tasty chicken salad sandwich (on gluten-free bread, of course), but was also great just served on green leaf lettuce.

Chicken Salad Recipe


3/4 Cup Mayonnaise
3/4 tsp curry powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
2 garlic cloves, minced
2 TBSP apple cider vinegar
1 tsp salt

2 Cups chicken, cooked and chopped
2 TBSP onion, finely chopped
2 hard-cooked eggs, chopped
1/4 Cup sweet pickle relish
1 Cup red seedless grapes, each cut in half
1/2 Cup (about 3 oz.) pine nuts, lightly toasted


  1. Mix dressing ingredients well and refrigerate.
  2. Combine all salad ingredients, except the pine nuts. Pour dressing over salad ingredients and mix well, but gently.
  3. Serve on gluten-free bread, rolls, or a bed of lettuce.
  4. Sprinkle toasted pine nuts on top.

Additional Notes:

  • To toast the pine nuts, place in a small dry skillet over medium-low heat. Using a spoon or spatula, push them around in the skillet for about five minutes – just until they’re golden and fragrant. Don’t walk away, they can burn quickly if the heat gets too high.
  • This is best after chilling in the refrigerator overnight, so go ahead and mix it all up the day before. However, to keep the pine nuts a little crispier, you may want to wait until just before serving to sprinkle on the pine nuts.
  • Makes 4-6 sandwiches or salads.

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