Whole 30 Chicken Salad

by Jun 15, 2018

The fastest way to make this dish is to just buy a mayonnaise that is Whole 30 compliant. These mayos typically cost over $8 for a small jar so we included instructions to make your own mayo in this recipe. You can double the mayo ingredients and make a bigger batch for using on other things throughout the week!

Whole 30 Chicken Salad

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Prep Day


  • 3 chicken breasts boneless, skinless
  • 1/2 cup grapes
  • 1 celery stalk
  • 1/4 cup red onion
  • 1/4 cup walnuts
  • ¼ cup fresh parsley
  • 1 1/4 cup olive oil
  • 1 egg
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 2 teaspoons lemon juice


  1. Bring egg and Dijon mustard up to room temperature so they will emulsify when making your mayonnaise. If these items are cold, you’re not going to get the nice texture of mayo when you blend them.

  2. Poach: Fill a large pot full of water and add chicken breasts. Bring to a boil, then turn heat off. Cover pot and let sit for 12 minutes or until chicken is fully cooked and there is no pink.
  3. Make mayonnaise: (while chicken cooks) add egg, Dijon mustard, ¼ cup olive oil, and salt in food processor, blender or bowl if using immersion blender. Blend on low until combined. SLOWLY add in 1 cup of olive oil over a 3 minute time period. If you dump it all in quickly then the texture will be all screwed up.

  4. Drain: pot into colander and let chicken cool.
  5. Prep: finely chop celery, red onion, and parsley. Cut grapes in half.
  6. Cut: chicken into small cubes once it’s cooled.
  7. Mix: chicken, mayonnaise, celery, red onion, parsley and walnuts in bowl and refrigerate.

Whole 30 chicken salad recipe #whole30 #paleo #lowcarb


Want To Save Time On Meal Planning & Prep?

Get a free trial of our online meal planner.

Meal planning is about to get a whole lot easier!