French Onion Chicken Salad
This French onion chicken salad is the ultimate high-protein lunch that’s not boring, and made with actual caramelized onions. It’s dairy-free and gluten-free.
Why you’ll love this French Onion Chicken Salad
Chicken salad is a lunchtime classic for a reason! It’s perfect to prep ahead and make into a sandwich or enjoy with crackers. I love my perfect chicken salad with grapes or dill pickle chicken salad, but when I want to switch up the flavors I love this French onion chicken salad. Here’s why you are going to love it too…
- Quick and easy! From start to finish, it is a quick and simple recipe to make that sets you up with lunch for the week.
- French onion flavor! I love the French onion flavor profile from French onion pot roast to French onion spaghetti squash and this recipe is no different!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
How to make French Onion Chicken Salad
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Pat the chicken breast dry and season well on both sides.
Step Two. Sear the chicken for 2-3 minutes on each side to lightly brown the chicken then add the chicken broth and lemon juice to the pan and cover to cook. Remove the chicken then shred.
Step Three. Caramelize the onions then add the garlic and saute. Remove from the pan and allow to cool.
Step Four. Add the yogurt, mayo, vinegar, mustard, salt, pepper, and thyme, and onions to the bowl with the chicken.
Step Five. Mix until combined.
Step Six. Season further to taste and serve chilled with gluten free crackers or in a wrap or sandwich!
Recipe FAQS
Other Chicken Salad Recipes to Try…
If you tried this French Onion Chicken Salad or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
French Onion Chicken Salad
Want to save this for later?
Just drop your name and email below. Then we’ll email right to your inbox. ✉️
Ingredients
For the chicken
- 1 lb chicken breast
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- ½ tsp dried thyme
- Salt and pepper
- 1 tbsp avocado oil
- 1 cup chicken broth
- 1 tbsp lemon juice
- For the chicken salad
- 1 yellow onion, diced
For the chicken salad
- Prepared chicken, as prepared above
- ⅓ cup coconut yogurt
- 2 tbsp mayo
- 2 tsp white wine vinegar, sub lemon juice
- 2 tsp mustard
- Salt and pepper
- tsp dried dill
Instructions
- Pat the chicken breast dry and season well on both sides.
- Using a large deep pan with a lid, heat the avocado oil over medium heat. Sear the chicken for 2-3 minutes on each side to lightly brown the chicken.
- Reduce the heat to medium low and pour in the chicken broth and lemon juice. Cover the pan for 10 minutes before checking the internal temperature for 165 F.
- Remove the chicken from the pan and allow to rest for about 10 minutes before shredding in a stand mixer.
- Pour the shredded chicken onto a cutting board and chop further with a knife. You should have very small pieces of chicken. Pour the chicken into a mixing bowl and set aside.
- Using a medium skillet, heat the ghee over medium-low heat. Add the yellow onions to the pan and a pinch of salt. Stir the onion for about 20 minutes, allowing to cook caramelize. Add the garlic and saute for another 5 minutes. Remove from the pan and allow to cool.
- Add the yogurt, mayo, vinegar, mustard, salt, pepper, and thyme, and onions to the bowl with the chicken and toss to combine.
- Season further to taste and serve chilled with gluten free crackers or in a wrap or sandwich!
