This Whole30 Chicken Salad is creamy, crunchy and lightly sweet—perfect for summer picnics, packed lunches, or meal prep. Make a batch at the start of the week and enjoy it on a bed of greens, with gluten-free crackers, alongside fresh vegetables, or simply in a bowl.
Chicken salad was one of my childhood favorites, but many store-bought versions upset my stomach when I began following paleo and Whole30 principles. This recipe is my better alternative—rich and satisfying without the usual additives. If you enjoy creamy protein salads, you might also like my Dill Pickle Egg Salad.
I keep chicken salad in the fridge for quick meals during busy weeks, travel, or meetings. Sweet grapes, crisp celery, and almond slivers balance the savory, creamy base, and it’s always a hit with my family and meal-prep clients in Pittsburgh. It also pairs well at summer gatherings—try it alongside a simple cucumber and watermelon salad for a refreshing spread.
Why You’ll Love This Recipe
- Simple to make and full of flavor.
- Balanced texture and taste: creamy avocado mayo, savory chicken, sweet grapes, and crunchy celery and almonds.
- Kid-friendly and easy to pack for lunches.
- Naturally gluten-free, dairy-free, Whole30, paleo, keto-friendly, soy-free, and free of refined sugar.
- Pairs nicely with salads like a hearty kale salad for a satisfying meal.
- Make ahead for grab-and-go lunches all week.
Ingredients
- Cooked chicken breasts — use pre-cooked chicken for convenience. Leftover roasted or poached chicken works well.
- Avocado mayo — a paleo-friendly mayo made with avocado or olive oil for a clean, creamy base.
- Celery — chopped for crunch.
- Purple (or green) grapes — add a burst of sweetness; keep them whole to avoid mushiness.
- Almond slivers — for extra texture (omit or substitute if you have a nut allergy).
- Sea salt — to taste.
See the recipe card below for exact measurements and full instructions.
Substitutions and Variations
- Swap almond slivers for your favorite nut or seed, or leave them out for a nut-free version.
- If you prefer smaller bites, shred or finely dice the chicken. A stand mixer can quickly shred cooked chicken for you.
If you experiment with other swaps, share your results in the comments so others can benefit from your tweaks.
Step by Step Instructions
Equipment Needed
- Mixing bowl — glass or other non-reactive bowls work best and are easy to clean.
- Sharp knife and cutting board for chopping chicken and celery.
Expert Tip
- If you don’t have pre-cooked chicken: Season breasts lightly with salt, pepper, and garlic powder and bake at 350°F (175°C) until the internal temperature reaches 165°F (74°C). Alternatively, cook in an Instant Pot with a cup of bone broth on high pressure for 8 minutes, or poach on the stovetop in bone broth until done.
- Choose firm grapes: Firmer grapes hold up better during storage. Use green or purple depending on taste and availability.
- Adjust salt to taste: If serving multiple people, consider leaving salt out and letting each person season their portion.
Recipe FAQ
No — the salad keeps its texture through the week. Almond slivers may soften slightly but generally won’t become soggy.
Use the Instant Pot with bone broth on high pressure for about 8 minutes, bake at 350°F until the internal temperature reads 165°F, or poach on the stovetop. Cooking times depend on thickness—check doneness by cutting into the breast to ensure no pink remains.
Serve it on a bed of mixed greens, with celery sticks, zucchini slices, or your favorite gluten-free or almond-flour crackers. It also pairs well with fresh salads and vegetable sides.
Storage Instructions
- Store in an airtight container in the refrigerator for up to 5 days.
Other Whole30 Chicken Recipes You Will Love
-
Paleo Curry Chicken Salad (Gluten Free, Dairy Free)
-
Crispy Garlic AIP Chicken Thighs
-
Dairy Free Buffalo Chicken Dip
-
Pepperoni Pizza Chicken (Paleo, Whole30, Keto)
Are you interested in getting a list of my go-to healthy alternatives?
Download your FREE guide below
Whole30 Chicken Salad
716kcal
Pin Recipe
Equipment
-
sharp knife
-
cutting board
Ingredients
- 2 pound chicken breast cooked
- 1/2 cup purple grapes washed, leave whole
- 1 1/2 cup celery chopped
- 1/2 cup almond slivers
- 1 1/2 cup avocado mayo add extra 1/2 cup if you prefer it creamier
- 1/2 tsp sea salt
Instructions
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Chop the cooked chicken into cubes. In a large bowl, combine chicken, avocado mayo, chopped celery, whole grapes, almond slivers, and sea salt. Stir until everything is evenly coated. Taste and adjust salt if needed. Serve chilled with celery sticks, zucchini slices, or gluten-free crackers.
Notes
Nutrition: Nutrition facts are estimates based on five servings and are not guaranteed.
Servings: Makes approximately 5 servings.
Calories: 716kcal