gluten-free chicken salad sandwiches

the kids all laughed at me when i shared my name for these: little pillows.  it’s silly, but it’s the best way i know how to describe the grain-free “bread” we served with our gluten-free chicken salad sandwiches at a recent sunset beach picnic.  that, or you could refer to them as little clouds, because they are heavenly (yes, i know, i am cheesy).


Gluten Free chicken salad sandwich recipe b


i will tell you, this bread is super-light and fluffy, really more suited for an open-face sandwich or perfect for serving alongside a main dish.  still, i think they looked pretty cute in the white paper bags with washi-tape, don’t you?


Gluten Free chicken salad sandwich recipe c


here’s the recipe for you!

Gluten-free Chicken Salad Sandwiches


  • 2 cups chopped, cooked chicken
  • 1 fresh mango, peeled and cut into bite-size cubes
  • 1/4 cup organic mayonnaise
  • 1 heaping tablespoon whole-grain mustard
  • 1 tablespoon lime juice
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon fresh cracked pepper
  • For Dressing:
  • 1 orange, peeled
  • 1 tablespoon orange or apple cider vinegar
  • 2 tomatillos, quartered
  • 2 avocados, peeled and pitted
  • 3 green onions, whites and stems, roots removed
  • 1/4 to 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon coarse sea salt
  • 2 tablespoons lime juice
  • 1/4 cup olive oil
  • For bread:
  • 4 ounces softened cream cheese
  • 3 eggs, separated
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon fresh cracked pepper
  • 1/8 teaspoon garlic salt


  1. Place chicken and mango in a mixing bowl.
  2. Lightly toss with mayo, mustard, lime juice, sea salt, and pepper.
  3. For dressing:
  4. Combine dressing ingredients in a high-speed blender in order listed; blend for 30 seconds.
  5. For bread:
  6. Preheat oven to 325 degrees.
  7. Using a hand mixer, beat egg whites and cream of tartar until they form stiff peaks.
  8. In a separate bowl, combine egg yolks with cream cheese, pepper, and garlic salt.
  9. Gently fold yolks into whites, being careful not to deflate whites.
  10. Scoop batter (it will be very wet and loose) onto a parchment-lined cookie sheet.
  11. Bake for 20-30 minutes (begin checking at 20 minutes), and remove from oven when golden and no longer wet on top.
  12. Let bread "pillows" cool on cookie sheet for at least ten minutes before removing to serve.
  13. To serve, scoop a generous portion of chicken salad on each bread "pillow."
  14. Drizzle with dressing.
  15. Serve open-faced, or top with an additional bread "pillow."


for the cooked chicken, we used this recipe.  because, really, it makes chicken taste amazing.


Gluten Free chicken salad sandwich recipe a


my a-girl made her own version of chicken-salad by serving this in lettuce wraps.  our friend lauren also whipped up a wonderful chicken salad served on Udi’s Gluten-Free bread.  which version would be your favorite?  (the “little pillows” were inspired by a recipe from live fabuless, which i can no longer find!)


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1 Comment

  1. […] i served them on fresh butter crunch lettuce as little wraps. momma did hers on little gluten-free bread puffs. […]

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