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Whole30 Chicken Salad

  • Author: Amanda Miller
  • Prep Time: 10
  • Total Time: 10
  • Yield: 6 1x
  • Category: Lunch/Snack


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


  1. Shred the cooked chicken breasts with two forks or pulse in a food processor.
  2. Add remaining ingredients and mix well.
  3. Refrigerate in an airtight container for up to five days.
  4. Note: Try adding additional spices or herbs such as garlic powder, smoked paprika or fresh dill.