This chicken salad combines the sweetness of grapes, crunchy celery, and bright lemon. It’s great to have on hand and ready to go for work lunches or an easy dinner.
This chicken salad is great to prepare on Sunday before the week so that you have it on hand. There’s nothing like waking up to a lunch ready to be packed or coming home to an easy dinner.
WHAT KIND OF CHICKEN TO USE
You can either use white or dark meat. I typically prefer dark meat but for this salad white seems to work rather well. It absorbs the flavors of the ingredients perfectly and has a nice robust texture.
The chicken taste great when it’s shredded. I love to use my Instant Pot to prep the chicken. It’s so easy to do. Just put the chicken in with a cup of water or broth and set to cook on high for 3 hours.
If you don’t have an Instant Pot you can also boil the chicken in either water or chicken broth (for more flavor) for about 15 minutes, or until cooked through. Drain and shred chicken with a fork.
Make sure to let the chicken cool off before you mix it with the other ingredients.
HOW TO SERVE
- wrapped in a Siete tortilla wrap
- in a sandwich on your favorite gluten-free bread or bagel. You can also make your own paleo bread or bagels!
- on greens as a light salad
Healthy Chicken & Grape Salad
Ingredients
- 2 celery stalks, finely chopped
- 1/2 small white onion, finely chopped
- 1/3 cup chopped grapes
- 1 tbsp fresh chopped dill
- 3 tbsp avocado mayonaise
- 2 tbsp fresh lemon juice
- 1/4 tsp salt
- 1/2 tsp black pepper omit for AIP
- 1/4 tsp garlic powder
- 1/2 tbsp apple cider vinegar
- 1/4 tsp raw honey omit for Whole30
- 1 lb cooked chicken
Instructions
- Cook the chicken in the oven with the some salt for about 20 minutes or until internal temperature reaches 165F. Or you can cook on high in the slow cooker with 1 cup of water or chicken broth for 3 hours.
- Shred or chop chicken. Mix all of the remaining ingredients together.
- Eat on top of salad. Saves in fridge for 2-3 days.
SHOP PRODUCTS AND INGREDIENTS
