If you’re short on time or not, this Whole30 Chicken Salad is a must! Tender chicken, bursts of sweet grapes, and the right amount of crunch!
Who is ready for LUNCH?
I don’t know about you, but I am always ready for lunch 😁
Especially when lunch is the easiest, yummiest chicken salad that is just everything you need it to be.
Busy? It’s quick! Got time? More time to chew and savor the tender chicken with juicy bursts of sweet grapes!
I might be biased since I just made this recipe (and the homemade whole30 mayo to go with it!) but this is my FAVORITE chicken salad.
More than curry easy dairy free paleo chicken salad. And I love curry, so that is sayin’ SOMETHING.
Also, more than healthy Greek yogurt chicken salad without mayo….and the use of real mayo is probably what makes this one better. 😉
Why this is the BEST Keto & Whole30 Chicken Salad
Salad, in my mind, needs to be interesting and I mix things up ALL THE TIME when it comes to my salad game. A regular salad with just lettuce just doesn’t keep me interested if that’s all that I eat, time and time again! Some of my favorite salads on the blog are balsamic grilled vegetable salad as well as crab avocado salad because they’re different, unconventional, and SO delicious! Today’s chicken salad whole30 is delicious, protein and healthy fat packed (hello Keto-friendly), not to mention flavorful AND is super simple to whip up for lunch! You will LOVE it!
Chicken Salad Ingredients
Doesn’t it just make you do a little happy dance when you find a recipe that you immediately crave, and you check the fridge and pantry to find ALL the ingredients already there? It’s the best feeling there is! This paleo salad includes a handful of healthy ingredients, many of which you probably have in the fridge. Here’s what you’ll need:
- Chicken Stock
- Boneless Skinless Chicken Breast
- Fresh lemon juice
- Dijon Mustard
- Dried Dill
- Red Seedless Grapes
How to make Whole30 Chicken Salad
Combine the chicken stock and water in a medium sized pot and bring it to a boil. Add the chicken and turn down the heat a little bit, cooking until the chicken is no longer pink inside. Drain the chicken and chop it into small bite sized pieces.
In a large bowl, mix together all the ingredients except for the grapes and chicken. Make sure everything is well incorporated! Fold in the grapes and chicken gently once everything else is mixed well.
Serve it up and DEVOUR!
What kind of Chicken to use
This whole30 salad recipe calls for boneless, skinless chicken breast and is boiled then chopped up in the recipe. However, if you want to use grilled, baked, rotisserie, or pan fried chicken breast, you totally can! Simply chop whatever cooked chicken breast you have into bite sized pieces and voila! If you have chicken thighs, they will work well in this salad as well!
If you want to mix up this salad a bit to suit your needs or preferences, feel free! For example, you can switch out the red grapes for green grapes if you prefer them. Chop up some celery and throw it in for a bit of extra crunch and delicious flavor, or add in a dash or 5 of your favorite hot sauce to add some heat!
Ways to serve Chicken Salad
This chicken salad recipe is SO versatile- you can serve it so many different ways and each are unique and SO yum! Serve it as lettuce wraps, and similar to low carb pizza lettuce wraps or chicken larb gai lettuce wraps, it’ll be so tasty! You could also serve it over a warm baked sweet potato or over greens to make your salad even more healthy and delicious. It would also be amazing on crackers or on a sandwich if you don’t need it to be whole30!
How long does Chicken Salad keep?
This chicken salad recipe will keep, stored in an airtight container in the fridge, for about 3-5 days! It’s a great meal to prepare ahead of time for those busy days!
More easy healthy lunch recipes
- high protein hummus chicken salad
- healthy egg salad grilled cheese sandwich
- paleo Mediterranean tuna salad with olives
- 2/3 Cup Chicken stock
- 2/3 Cup Water
- 4 oz Boneless skinless chicken breast
- 1/4 Cup Whole30 Mayo
- 3 Tbsp Celery, thinly sliced
- 1 tsp Fresh lemon juice
- 1/2 tsp Dijon mustard (make sure its whole30)
- 1/8 tsp Salt
- 1/8 tsp Drilled dill
- 1/4 Cup Red seedless grapes, thinly sliced
- 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 mixed.
- Fold in the chicken and grapes until well coated.
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