Feeds 4

I must admit something embarrassing. Whenever I think of chicken salad, I think of the recipe for Waldorf salad that a customer keeps screaming at Basil Fawlty: chicken, apples, celery, and walnuts! I have that frantic scene locked in my head. Chicken salad = Fawlty Towers. Except, I went back to see that scene again to write this headnote (and get a little comic relief) and realized there's no chicken in a Waldorf salad. Oops. Well, this one's still great.


  • 3 cups cubed cooked chicken, taken from roasted legs and thighs
  • 2 large green apples, peeled and cubed
  • 1/2 cup golden raisins
  • 2 tablespoons finely chopped fresh tarragon
  • 1 cup mayonnaise
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons cold water
  • Grated zest of 1 lemon
  • Kosher salt and freshly ground black pepper
  • Butter lettuce leaves, for serving

Assembling the salad: Combine the chicken, apples, raisins, and tarragon in a large bowl.

Making the dressing: In a small bowl, whisk together the mayonnaise, vinegar, water, and zest. Season with salt and pepper. (We like lots of pepper here.) Finishing the salad. Dollop the dressing on the chicken salad and toss to coat. Refrigerate for at least 1 hour before serving in lettuce cups.

Excerpted from Gluten-Free Girl Every Day © 2013 by Shauna James Ahern with Daniel Ahern. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.