Made with tender chicken breast, celery, red grapes, and the perfect dressing–this creamy and crave-worthy Whole30 chicken salad is an instant favorite.
When I tell people that I practically live on salads in the summer, they often ask, “Are salads really satisfying? Don’t you feel ravenous after an hour, desperately reaching for anything to tide you over until dinner? And aren’t salads boring? What’s there to love about a plate of lettuce?”
As far as I’m concerned, a proper salad has requirements. It can’t merely be a plate of greens; it needs to be interesting and strike the perfect balance of flavor and texture.
This Whole30 chicken salad has become a favorite in our house, and not just in the summertime. On chillier days when you’re looking for something light yet substantial, this chicken salad is an excellent option. Made with fresh ingredients like celery, grapes, tender chicken, and a tangy Dijon and mayo dressing, it’s a rich blend of sweet and savory. If you’re up for trying an easy, Whole30-friendly mayonnaise recipe at home and foregoing the store bought stuff, I highly recommend trying this delicious Whole30 Mayo.
Is This Whole30 Chicken Salad healthy?
Owing to the chicken breast, this salad contains around 14g of protein. Despite the low-fat craze of the 1990s, I am staunchly of the opinion that mayonnaise remains one of the most useful ingredients when making salad dressings at home. A little tends to go a long way and it provides a richness hard to come by without it. For added nutrients and flavor, this is delicious on a bed of peppery arugula or your favorite greens.
Build a Better Salad
Though this simple salad is perfect as is, there’s nothing stopping you from using this salad recipe as a springboard for further experimentation. You could add chopped apple and a handful of toasted, chopped walnuts. Feel free to test out some of your favorite nuts here. You could add additional veggies – grated carrot or chopped, raw broccoli florets. If you’re not fond of mustard, you could leave it out, add a dash of curry powder, replace the dill with cilantro, and add a small pinch of nigella seeds (black cumin). I sometimes use whatever fresh herbs I happen to have on hand. If you’d like to add a little heat to this chicken salad, add a pinch of red chili flakes or a dash of cayenne pepper.
How To Make Ahead and Store
Store in an airtight container in the fridge for up to 4 days. I don’t recommend freezing this chicken salad once it’s been fully assembled, but you can store the cooked chicken breast in the freezer for up to 6 months.
Serving Suggestions
This chicken salad recipe is extremely versatile. It’s perfect on a bed of salad greens or in your favorite wrap. If you’re not following the Whole30 diet, it makes a great sandwich on toasted sourdough or whole-grain bread. You can also use it in a wrap made with Keto Tortillas or Gluten-Free Tortillas. Potatoes, whether these Steamed Sweet Potatoes or Quick Baked Potatoes, are another tasty option.
Ingredients
- 2/3 cup chicken stock
- 2/3 cup water
- 4 oz boneless skinless chicken breast
- 1/4 cup Whole30 mayonnaise
- 3 tablespoons celery thinly sliced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Dijon mustard (make sure its Whole30-approved)
- 1/8 teaspoon salt
- 1/8 teaspoon dried dill
- 1/4 cup red seedless grapes thinly sliced
Instructions
- In a medium pot, combine the stock and water and bring to a boil. Add in the chicken, reduce the heat slightly and cook until the chicken is no longer pink inside, about 10-12 minutes.
- Drain the chicken and shred or chop into pieces.
- Mix all the ingredients, except the grapes and chicken, in a small bowl until well combined.
- Fold in the chicken and grapes until well coated.
- DEVOUR!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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