Paleo & Whole30 Chicken Salad
This creamy whole30 chicken salad recipe is just as satisfying as the classic recipe! How to make chicken salad whole30 & paleo friendly with homemade avocado oil mayo, or your favorite whole30 compliant brand.
Ingredients
- 2 cups chicken breast cooked & shredded (~12oz)
- 1 cup grapes halved or quartered (or chopped apples)
- 3 stalks celery
- ¼ cup walnuts chopped (or pecans, or almonds)
- 2 green onions diced
- ½ cup homemade avocado oil mayo or your favorite Whole30 mayo*
- 1 Tbsp dijon mustard
- 1 Tbsp fresh tarragon or dill (or fresh herb of choice)
- 1 Tbsp lemon juice
- ½ tsp salt to taste
- ½ tsp pepper to taste
Instructions
To poach & shred chicken breast:
- Add boneless chicken breasts to a deep pot and cover with water.
- Bring to a boil. Reduce heat to medium-low and simmer for about 10 minutes, until chicken is no longer pink and reaches an internal temperature of 165°F or 74°C. (I recommend checking the temperature with a meat thermometer if you have one! Exact amount of time will depend on the size and number of breasts. Larger cuts may need 15 minutes.)
- Remove chicken from pot and rest until it’s cool enough to handle safely.
- Shred on a cutting board using 2 forks. Or, cut breasts in half, add to a bowl, and shred using a hand mixer! (This is weird, I know, but with a bit of patience it actually works and is super convenient!)
To prepare chicken salad:
- In a large bowl, whisk together mayo, mustard, tarragon, lemon juice and salt & pepper.
- Add shredded chicken, grapes, celery, walnuts, and green onion and toss to coat.
Video
Notes
*Note on Whole30 Mayo Brands:
When I want the convenience of a store-bought mayo, my favorite Whole30 compliant option is Sir Kensington’s avocado oil mayo! Whatever you choose, be sure to find an option made with no added sugars and a compliant oil like avocado oil—not soybean oil.
Nutrition
Serving: 0.5cup | Calories: 224kcal | Carbohydrates: 7g | Protein: 14g | Fat: 18g | Fiber: 1g | Sugar: 4g