Description
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.
Ingredients
Scale
- 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
Instructions
- 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.