Chicken: I used boiled skinless boneless chicken breast and cut the chicken meat into cubes. Alternatively, you may also use shredded boiled chicken or shredded rotisserie chicken if you prefer.

Grapes: I like using red grapes for contrast in color. Alternatively, you may also use green grapes. Seedless grapes makes eating easier, but if you don’t mind the seeds, feel free to use normal grapes instead.

Celery: Diced celery adds a refreshing crunch and taste to the chicken salad.

Sliced Almonds: Adding sliced almonds adds extra contrast in texture to the creamy chicken salad. Alternatively, you may swap out the almonds for other nuts (such as chopped walnuts, cashew nuts, or pistachio nuts).

Green Onions: Chopped green onions add a fresh savory taste to the salad. Alternatively, you may also use chopped fresh chives if you prefer.

Mayonnaise: I used mayonnaise as a dairy-free binder in this chicken salad. Alternatively, you can also use vegan mayonnaise if you wish to keep the recipe egg-free. If you are not lactose-intolerant, feel free to use cream cheese if you prefer.

Mustard: I like using Dijon mustard, but yellow mustard or honey mustard will work just as well.

Lemon Juice: Make sure to add the lemon juice for a refreshing and tart citrus taste. Fresh lemon juice is best, but if you don’t have fresh, bottled lemon juice will work too.

Ground Black Pepper: I like adding a sprinkle of ground black pepper for a little kick of spice. However, if you rather not have the heat, feel free to leave it out.

Storing: To store, place any leftover gluten-free chicken salad in an airtight container and store in the refrigerator for up to 3 days.