I absolutely love recipes that are so easy and delicious they are particularly foolproof. Loaded Whole30 Chicken salad is one of those recipes. It’s completely customizable and incredibly easy. Wrap it up in collard green leaves and it makes the perfect take to work lunch. You don’t need to heat them up, and it’s convenient enough to eat right at your desk.
So before we get into this recipe, can we just take a moment to talk about Game of Thrones last night? Are you a fan? Did you watch? It was possibly the best hour and a half of television I’ve ever seen! I went through so many emotions all at once! At certain points during the episode, I was sad, angry, terrified, happy and 100% wanted more!
Game of Thrones brings something different to television. There’s such a strong sense of togetherness. People of all different races, sexual orientations, religions, classes, and ages come together to enjoy wonderful television every week. I am really going to miss the show. And the fact that there are so many incredibly strong and bad-ass women on television every Sunday is the cherry on top.
I just need everyone to take a few moments (actually a lot of moments) to give it up for Ayra Stark! She’s always been my favorite character and to see her be the one to get rid of the night king was nothing but epic. My emotions are still all over the place. But I’ll be ok. I think. I’m still trying to process a lot from that episode and I definitely have to go back and rewatch it. But for now, what an hour and a half of television. Thank you Game of Thrones.
This loaded Whole30 Chicken Salad is exactly what you’ve been looking for to add to your lunch rotation.
Ok so, enough about GOT. Let’s get into this recipe! Like I said before chicken salad is incredibly customizable. So I would suggest substituting some of the ingredients in this recipe is you aren’t a fan of them. You know that’s always my goal with every recipe I put out. I want to make sure you are able to make them your own. So if you don’t like bacon, omit it. Use parsley instead of cilantro if that is not something you enjoy. Make it you own and don’t be afraid to experiment.
To serve, I love wrapping my chicken salad in collard green wraps. See how I make them HERE.
Let’s get cooking
Let’s get cooking
LOADED WHOLE30 CHICKEN SALAD
Loaded with lots of fresh vegetables, bacon and herbs, this chicken salad is going to be your go to lunch for you and the kids. Wrap them in collard green leaves for a healthy delicious meal.
Loaded with lots of fresh vegetables, bacon and herbs, this chicken salad is going to be your go to lunch for you and the kids. Wrap them in collard green leaves for a healthy delicious meal.
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
Yields:4 SERVES
1X
2X
3X
Ingredients
-
1.5
lb. bone in chicken breast
-
2
garlic cloves
-
1
carrot (peeled and cut into large cubes)
-
1
celery stalk (cut into large cubes)
-
Unsalted chicken broth
-
salt and pepper
-
OTHER INGREDIENTS:
-
2
scallions (finely chopped with the whites and greens separated)
-
1
celery stalk (peeled and finely diced)
-
1/2
a red bell pepper (finely diced)
-
1/2
a large cucumber or 1 baby cucumber (finely chopped)
-
2
tbsp. Freshly chopped cilantro leaves
-
2
slices cooked bacon (diced)
-
salt and pepper
-
DRESSING:
-
1
cup avocado mayo or any Whole30 compliant mayo
-
2
tbsp. Spicy brown mustard (regular mustard will work too)
-
1
tbsp. Lemon juice
-
3
tbsp. Almond milk (or half and half)
-
1/2
tsp. Garlic seasoning
Instructions
- To begin, add the chicken, garlic, carrot, celery, and enough chicken broth to cover the chicken to a large enough pot. Season with a few pinches of salt and pepper. Bring it to a boil and lower the heat to medium. Cook the chicken for about 20-25 minutes until it’s cooked through.
- Remove the chicken from the broth and let it cool. Strain the broth and transfer it to a container. Store the broth in the fridge for a few days or freeze it for when you need it.
- While the chicken cools, make the dressing. Add all the ingredients needed for the dressing to a bowl and whisk to combine until the mixture is smooth.
- Now, shred the chicken using your hands and discard the bones. Transfer the chicken along with the whites of the chopped scallions, the celery, bell pepper, cucumber, cilantro, and bacon. Pour the dressing over the chicken and vegetables a little at a time and toss to combine until all the vegetables and chicken are well coated with the dressing. Now, add the pepper flakes and season with a little salt and pepper to taste. Toss to combine.
- Serve the chicken salad in collard green wraps or over a bowl of greens.
- Store any leftovers in a glass container in the fridge for up to 3 days.
This was so good! Perfect combo of crunchy, creamy, and flavorful chicken salad! Added some jalapenos for some heat 😉 Been eating it straight, but I am trying it over some diced sweet potatoes tonight!
Thank you so much Victoria! I’m so happy you enjoyed it ?
This taste is perfectly combined with such a proposal of serving the dish, as the lettuce gives a special delicate taste.
So glad I came across this recipe — this chicken salad is delicious, easy to make, & so satisfying! I’m planning on making this multiple times during my August Whole30. 🙂
This makes me so happy! That is always my goal. To make healthy eating easy and delicious and I’m so glad one of my recipes will be helpful during your Whole30!! You got this!