This recipe for Whole30 Chicken Salad is an easy make-ahead meal idea. It’s so versatile! Use Primal Kitchen mayo for a Whole30 and Paleo friendly variation, or make it with my avocado mayo (aka ‘no mayo’) for an AIP version. Regardless of how you make it, this recipe is also low carb and keto friendly. Make it with lettuce wraps or these quick 1-ingredient Sweet Potato Buns! Get the recipe below.
I’m a chicken salad fanatic. Whether it’s straight from the bowl, wrapped in lettuce, or stuffed between two Sweet Potato Buns, you can count me in.
If you’re looking for a simple recipe for Paleo and Whole30 Chicken Salad, you’ve come to the right place. Read on, my friend.
How to make Whole30 Chicken Salad
This Paleo and Whole30 Chicken Salad is so easy to quickly pull together. You can grill or bake chicken breasts, or you can press the easy button and use canned shredded chicken.
Chop or slice all veggies according to the description next to the ingredient listed below. Add all vegetables in a large bowl with cooked chicken (chopped or shredded), and stir to combine.
In a small bowl, whisk together the mayonnaise, lemon juice, and sea salt. Add this mayonnaise mixture to the chicken mixture and stir together with a rubber spatula until all ingredients are evenly coated.
To serve this salad, you can make it into lettuce wraps with slices of fresh tomato, or pile it on top of a sweet potato bun for a chicken salad sandwich.
Is Chicken Salad Whole30?
It depends on the mayonnaise you use! Not all mayo is created equal, as most store bought mayonnaise includes pro-inflammatory oils like canola or safflower oil, lots of preservatives, and even sugar! The Whole30 mayo I use is Primal Kitchen, however you can also make a homemade mayo.
Can Paleo Chicken Salad be frozen?
Honestly, I wouldn’t. I would guess that freezing the mayo in this chicken salad recipe (regardless of the brand or recipe you use) would separate when frozen and then thawed.
The good news is, this Paleo Chicken Salad recipe is so quick and easy, you’ll find time even on a busy night to make a batch!
Store any leftovers in a sealed container in the fridge for 5 days.
Can I add ____ to this recipe?
Fill in the blank with any ingredient you want, and you’re likely able to make it happen successfully! I’ve included bacon, broccoli, grapes, walnuts, basil, hearts of palm, and pickles (not all of these all at once) to this Paleo Chicken Salad and they all worked really well.
While we’re discussing ingredients, here are the non-negotiables:
Chicken (I mean, it is Whole30 Chicken Salad!)
Yep, the chicken is pretty much a non-negotiable in this recipe. While you can make variations of this recipe using shredded chicken, rotisserie chicken, grilled chicken, or baked chicken, you do truly need chicken in order for it to be Chicken Salad.
Mayonnaise (although you can use this egg-free mayo for AIP!)
The next non-negotiable for a Paleo Chicken Salad is a healthy mayonnaise. You can purchase store bought (this one from Primal Kitchen is made with avocado oil) or make your own at home. There are even egg-free mayo recipes linked below that you can use if you’re following the AIP diet. My personal egg-free mayo is this one, although I might be biased.
The final non-negotiable you’ll want is to add a few crunchy veggies for texture. I love the celery, radish, cucumber combo I’ve included in this recipe, but feel free to add anything you want! Cherry tomatoes and red bell pepper would be great if you tolerate nightshade vegetables, and I’m planning to add fresh basil leaves, hearts of palm, and broccoli florets next time I make it.
Whole30 Chicken Salad (Paleo & AIP)
- 4 cups about 3 pounds cooked chicken, shredded or chopped
- 1 stalk celery cut into ¼” pieces
- ¼ cup green onions thinly sliced (about 4-5 green onions)
- ¼ cup radishes thinly sliced
- ½ cup cucumber chopped into ¼ in pieces
- ¼ cup fresh cilantro finely diced
- ¼ cup apple chopped into ¼ in pieces (omit for low carb or keto)
- 1 cup mayonnaise I prefer Primal Kitchen for a Whole30 option (substitute with one of these egg-free mayonnaise, or my Cilantro Lime Mayo for the AIP diet)
- Juice of 1 lemon about 2 teaspoons
- 2 teaspoons sea salt
- Toss together the chicken, celery, green onions, radishes, cucumber, and cilantro in a large bowl.
- In a small bowl, whisk together the mayonnaise, lemon juice, and sea salt to taste. Add to the chicken mixture and stir gently with a rubber spatula until combined. Refrigerate until ready to serve.