I’m not kidding when I say I make this healthy chicken salad every week! I’ve found that meal prepping my breakfasts and lunches makes my day 1000x smoother with two kids running around, so I always make a week’s worth of chicken salad to have on hand.
I’ve touched on Whole30 before, but I generally try to eat as healthily as possible during the week (sticking to 99% of W30 principles) and leave myself a little wiggle room on the weekends – but nothing crazy! I’ve been making this healthy chicken salad recipe for several years now and I’ve tweaked it over time, landing on the current ingredients below 🙂
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Healthy Chicken Salad
- 1 lb of frozen or fresh chicken breasts (usually 3-4 pieces)
- 1 carton low-sodium chicken broth (32 oz)
- 2/3 cup red grapes, halved
- 1 medium apple, chopped
- 2 celery stalks, chopped
- 1/2 cup walnut pieces
- 1/3 to 1/2 cup soy yogurt*
*I switched to soy yogurt to avoid dairy while nursing (obviously still not Whole30 approved), but if you eat dairy, you can also use Greek yogurt (I used to use this and loved the flavor – but not W30 compliant), hummus (another great flavor combo!), mashed avocado or even mustard. Want to make this 100% Whole30 compliant? Use this compliant avocado mayonnaise.
- Pop your chicken (frozen or fresh) in the crock pot and top with the carton of chicken broth. You can also add spices, depending on your flavor preferences. Cook on high for 4 hours.
- When chicken is cooked, remove and shred. TIP: I put my chicken in my KitchenAid mixer and use the flat beater to shred it!
- Wash and chop the apple and celery and halve the grapes. Add directly to shredded chicken in the mixer bowl.
- Throw in the walnuts.
- Add in the yogurt/hummus/mayo/mustard of your choice.
- Turn your mixer back on and let it mix everything together – or you can use a spoon to mix!
I store mine in a large bowl/container for up to a week in the refrigerator. If you’re not into Whole30, you could enjoy your chicken salad with crackers or bread. But if you are following Whole30 or restricting refined carbs, serve yours on a salad or with a side of plantain chips – so yummy (and my favorite combo)!
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