Ingredients
Scale
- 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