why make this recipe
Whole30 Chicken Salad is a perfect choice for anyone looking for a healthy, delicious, and satisfying meal. This salad is packed with protein from the chicken and full of flavor thanks to fresh herbs and crunchy vegetables. It’s a great option for lunch or dinner and fits perfectly into the Whole30 program, as it’s free from grains, dairy, and added sugars. Plus, it’s easy to prepare and can be enjoyed on its own or as a filling in lettuce wraps or sandwiches.
how to make Whole30 Chicken Salad
Ingredients:
- 1½ pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 bay leaf
- 2 celery stalks, finely diced
- ½ cup red onion, finely diced
- â…“ cup Whole30 compliant mayonnaise
- 1 tablespoon Whole30 compliant Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
Directions:
- Place chicken in a pot and cover with water. Add half the salt, half the pepper, and the bay leaf.
- Bring to a gentle simmer, cover, and cook for 14 to 16 minutes until the chicken is cooked through.
- Remove the chicken from the pot and let it cool for 15 minutes. Then shred or dice it evenly.
- In a bowl, whisk together the mayonnaise, mustard, lemon juice, olive oil, garlic powder, and the remaining salt and pepper.
- Gently fold the chicken into the dressing.
- Add diced celery and red onion, and mix lightly.
- Fold in the parsley and dill.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
how to serve Whole30 Chicken Salad
You can serve Whole30 Chicken Salad in many ways. Enjoy it on a bed of greens for a light meal, or scoop it into lettuce leaves for a refreshing wrap. It’s also great on a plate alongside some fresh veggies or as a side dish to grilled meats. Make it your own by adding your favorite toppings or serving it with a slice of avocado.
how to store Whole30 Chicken Salad
Store any leftover Whole30 Chicken Salad in an airtight container in the refrigerator. It will last for about 3 to 4 days. If you need to, you can also freeze portions of the salad, but it’s best enjoyed fresh.
tips to make Whole30 Chicken Salad
- For added crunch, include chopped nuts like almonds or walnuts.
- For a little extra flavor, try adding some diced pickles or capers to the mix.
- Adjust the seasoning according to your taste. Add more herbs or spices if you like.
- Use leftover cooked chicken to save time on preparing this dish.
variation
You can easily make substitutions based on what you have available. For instance, you can use shredded rotisserie chicken for quicker prep. If you want a spicier kick, add some diced jalapeños or a dash of hot sauce to the dressing.
FAQs
-
Can I make this recipe ahead of time?
Yes! You can prepare the salad a day in advance. Just make sure to chill it before serving. -
Is this chicken salad gluten-free?
Absolutely! This whole recipe is gluten-free and fits into the Whole30 guidelines. -
Can I use other meats?
Yes! Feel free to substitute chicken with shredded turkey or even canned tuna, as long as the ingredients are Whole30 compliant.
Whole30 Chicken Salad
A healthy and delicious Whole30 Chicken Salad packed with protein and fresh flavors, perfect for lunch or dinner.
- Total Time: 61 minutes
- Yield: 4 servings 1x
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 1 bay leaf
- 2 celery stalks, finely diced
- ½ cup red onion, finely diced
- â…“ cup Whole30 compliant mayonnaise
- 1 tablespoon Whole30 compliant Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
Instructions
- Place chicken in a pot and cover with water. Add half the salt, half the pepper, and the bay leaf.
- Bring to a gentle simmer, cover, and cook for 14 to 16 minutes until the chicken is cooked through.
- Remove the chicken from the pot and let it cool for 15 minutes. Then shred or dice it evenly.
- In a bowl, whisk together the mayonnaise, mustard, lemon juice, olive oil, garlic powder, and the remaining salt and pepper.
- Gently fold the chicken into the dressing.
- Add diced celery and red onion, and mix lightly.
- Fold in the parsley and dill.
- Chill the salad in the refrigerator for at least 30 minutes before serving.
Notes
For a crunch, add chopped nuts like almonds or walnuts. Use leftover cooked chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Whole30
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
