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Gluten-Free Chicken Salad

We want to take it back to basics with a low fat, gluten-free chicken salad that is versatile enough to complement any meal, any time of year! If you have a half hour, then your have enough time to toss this delightful side dish, though it also works well as a healthy work lunch.

(Serves: 3-4)
  • 1 tablespoon Massel Concentrated Liquid Stock, chicken flavor
  • 4 chicken thigh fillets
  • 1 medium onion, chopped
  • 18 button mushrooms, sliced
  • 2 tomatoes, chopped
  • 1 medium-sized red capsicum, chopped
  • 3 tablespoons mayonnaise (dressing)
  • 1 tablespoon sour cream (dressing)
  • 1 teaspoon Massel All-Purpose Bouillon and Seasoning Granules, chicken flavor (dressing)
  1. Rub the tablespoon of Concentrated Liquid Stock over the chicken. Let stand for 5 minutes so that the flavor can be absorbed.
  2. In a stovetop pan, fry whole chicken thigh fillets in butter until cooked through and browned. Remove from pan to allow for some slight cooling, then chop into bite-sized pieces.
  3. In the same pan, fry the chopped onion and mushrooms until tender. Let the vegetables cool.
  4. Chop red capsicum and tomatoes into small pieces and put into a serving bowl.
  5. Add all ingredients and stir until well combined.
  6. For the dressing, combine the mayonnaise, sour cream and seasoning granules, and add to the chicken mixture.
  7. Refrigerate the full salad for one (1) hour, and serve as a side dish salad or on toast as a finger food.
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Recipe Name
Gluten-Free Chicken Salad
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