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Gluten & Dairy Free Chicken, Noodle and Grape Salad

Angela Litzinger at test.angelaskitchen.com
Course chicken, dairy free, gluten free, pasta, Salad
Servings 8


  • 1 3/4 cup gf/cf mayo
  • 1/3 cup minced celery with leaves
  • 2 Tablespoons chopped fresh parsley or 2 t dried
  • 1 Tablespoon minced onion
  • 1 teaspoon lemon juice or cider vinegar
  • 1 clove minced or pressed garlic
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon salt optional
  • 1/8 teaspoon freshly ground black pepper
  • 3 cups of cooked diced chicken
  • 6 to 8 cups of cooked gluten free quinoa pagoda noodles
  • 1 cup sliced celery
  • 3 cups grapes I use 1/2 red and 1/2 green and you can cut them in half or leave whole
  • 1 cup of raw or toasted walnuts or slivered almonds or cashews optional


  • In a bowl mix together mayo, celery, parsley, onion, lemon juice, garlic, thyme, celery seed, salt and pepper.
  • In a large bowl, stir together cooked chicken, gluten free noodles, celery, grapes, and nuts. Carefully fold mayo mixture into chicken and noodles, evenly coating everything.
  • Chill, covered, until time to serve.