Gluten-free Chicken Salad Dip

Gluten-free Chicken Salad Dip

Gluten-free Chicken Salad Dip
  • 9 ounces cooked chicken breast (I used Perdue Short Cuts Original Roasted chicken), diced
  • ⅓ cup yellow onions, minced
  • ⅓ cup celery, minced
  • ⅓ cup red pepper, minced
  • ⅓ cup mayonnaise
  • 6 oz cream cheese
  • ⅓ cup sour cream
  • shredded cheddar optional, for when serving
  • Saffron Road Chickbean Crisps and/or BeanStalks for dipping
  1. All of the solid ingredients in this recipe will be diced or minced. Try to cut them as small as you can. If your cuts are too big the taste will still be great but it won’t be as easy to dip.
  2. Dice the chicken and place into the mixing bowl.
  3. One at a time, mince the yellow onion, celery and red pepper and add to the mixing bowl.
  4. Add the mayonnaise and stir.
  5. Add the sour cream and stir.
  6. Add the cream cheese and stir well.
  7. Serve with Saffron Road Legume Snacks immediately.


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