Gluten-Free Chicken Salad Sandwich on Bread
By the Gluten Free Recipes team ·
Enjoy a creamy and flavorful chicken salad nestled between soft, gluten-free bread slices. This sandwich offers a satisfying crunch from fresh celery and a bright zest from lemon, making it a perfect quick and wholesome meal.
At a glance: This easy lunch recipe yields 4 servings in about 30 minutes (5 min prep, 25 min cook). It uses 9 ingredients — including cooked chicken, celery, red onion — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chicken Salad Sandwich on Bread: When preparing this lunch recipe, always ensure that all packaged ingredients, including mayonnaise and mustard, are certified gluten-free. Be mindful of shared utensils and preparation surfaces to prevent cross-contamination with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Chicken Salad Sandwich on Bread: This recipe is naturally gluten-free by using certified gluten-free mayonnaise, Dijon mustard, and bread. It avoids all gluten-containing grains and ingredients.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 1/2 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/3 cup gluten-free mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (ensure GF)
- Salt and black pepper to taste
- 8 slices gluten-free bread
- Optional: lettuce leaves, tomato slices
Instructions
- 1
In a medium bowl, combine the shredded or diced cooked chicken, finely diced celery, and finely diced red onion. Ensure the chicken was cooked without any gluten-containing seasonings or broths.
- 2
Add the gluten-free mayonnaise, fresh lemon juice, and gluten-free Dijon mustard to the chicken mixture. Stir gently until all ingredients are well combined and the chicken is evenly coated in the creamy dressing.
- 3
Season the chicken salad generously with salt and freshly ground black pepper to your preference. Taste and adjust seasonings as needed, ensuring a balanced flavor profile.
- 4
Lightly toast the gluten-free bread slices until they are golden brown and slightly firm, about 2-3 minutes per side in a toaster or under a broiler. This step prevents the bread from becoming soggy.
- 5
Assemble the sandwiches by spreading a generous portion of the chicken salad onto four of the toasted gluten-free bread slices. Top with optional lettuce leaves or tomato slices, then cover with the remaining bread slices. Serve immediately for the best texture and flavor.
Nutrition (per serving)
Tips & Notes
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
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