Creamy Chicken Salad

[GLUTEN-FREE, DAIRY-FREE, SOY-FREE, LOW-FODMAP]

This easy recipe is perfect for a make-ahead lunch dish. It's creamy, light, healthy, and bursting with flavor. And the best part is that it's gluten-free, dairy-free, soy-free, and low-FODMAP!

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We love our chicken salad, but we have to be super careful of the ingredients. In addition, my kids are super picky when it comes to chicken salad texture - it has to be super creamy and tender. Since our big family is always on the go, I need a quick and easy recipe that's healthy. This chicken salad fits the bill on all counts.

The great thing about chicken salad recipes is that you can make them your own by adding various mix-ins such as grapes, nuts, and carrots. What we love about this recipe is the addition of rosemary. We use organic rosemary, but fresh chopped rosemary is just as good. As for chicken, we often get it already shredded from the health food grocery store (Sprouts, Fresh Market, Whole Foods), but rotisserie chicken works just as well. You could even use chicken that you grilled. This recipe tastes best after it has been refrigerated for about an hour to allow the flavors to blend well.

Creamy Chicken Salad

Ingredients:

• 1-pound cooked chicken, shredded

• 1 cup mayonnaise -- we love Duke's brand because it contains very few added ingredients; you can use light mayonnaise as well

• 1 tsp chopped rosemary (heaping)

• 1 1/2 tsp chives

• 3/4 tsp salt

• 1 Tbsp lemon juice

• 1/4 shredded carrots (optional)

• 2 Tbsp chopped pecans (optional)

• 2 Tbsp chopped grapes (optional)

Instructions:

1. Mix all seasonings together in a medium-sized bowl.

2. Add shredded chicken and mix well.

3. Refrigerate about 1-2 hours before serving.