This Whole30 chicken salad is the perfect recipe to whip together on a Sunday afternoon for meal prep. It’s packed with veggies, herbs, and homemade mayonnaise and gets better through the week as the flavours have time to develop. You can easily make this recipe your own by adding your own favourite herbs and spices, dried fruit, or even chopped nuts!
I love having it for lunch wrapped in butter lettuce, but it also makes the perfect afternoon snack on cucumber slices or even these crackers (if you’re not doing a Whole30). My biggest advice to my Whole30ers is to make sure their snacks are more like a mini-meal so it will keep them feeling full and satisfied. There’s nothing worse than trying to make a snack out of veggie sticks or apple slices and feeling starving an hour later. I always encourage my clients and Whole30ers to have snacks that include both fat and protein to keep them feeling full and satisfied. This recipe checks all the boxes and always helps tide me over until my next meal.
Each week I make a rough meal plan and decide what we’ll have for dinners through the week. Typically I try to make enough at dinner to have leftovers the next day for lunch, but that doesn’t always happen. This recipe is perfect to have pre-made for those days when you don’t have leftovers for lunch and need something quick and easy! There’s nothing more satisfying than having a fridge full of delicious and filling foods ready to go when you need something yummy to eat – pronto!
This gluten-free, dairy-free chicken salad recipe is perfect for a quick and easy lunch, or on top of cucumbers as a snack. Experiment with different herbs and spices to really make it your own. A total crowd pleaser and no one will ever know it’s Whole30 compatible.
- 2 cooked chicken breasts
- 1/2 red pepper, finely chopped
- 2 celery stalks, finely chopped
- 1/4 cup parsley, finely chopped
- 1/4 cup pecans, roughly chopped
- 1/2 cup mayonnaise
- 1 tbsp freshly squeezed lemon juice
- salt and pepper to taste
- Butter lettuce or cucumber for serving
- Shred the cooked chicken breasts with two forks or pulse in a food processor.
- Add remaining ingredients and mix well.
- Refrigerate in an airtight container for up to five days.
- Note: Try adding additional spices or herbs such as garlic powder, smoked paprika or fresh dill.