Paleo + Whole30 Apricot and Almond Chicken Salad Recipe – a light and flavorful chicken salad with green apple, dried apricots and crunchy almonds. My favorite meal prep lunch for the week! Gluten free, grain free, dairy free, sugar free, soy free, clean eating.
I’ve already shared how much I love a good chicken salad. It is honestly my lunch almost every single day. I love that I can make a big batch on Sundays, and have a healthy and protein packed lunch ready in just 2 minutes during the week. When you have a 2.5 year old and a newborn, a fast and healthy lunch is exactly what you need in your life.
I’ve shared my paleo + whole30 lemon basil chicken salad, my paleo + whole30 green apple and cranberry chicken salad, and my paleo + whole30 curried chicken salad. And now I’ve started adding in this paleo + whole30 almond and apricot chicken salad variation.
By using my food processor, this paleo + whole30 apricot and almond chicken salad comes together so quickly. The food processor chops all the vegetables, apples and dried fruit for me. I add all the chopped ingredients into a bowl, add in some of my homemade paleo + whole30 mayonnaise (have you made this yet? It is SO GOOD and easy!), stir, and my lunch is ready for the week!
I rotate between serving this paleo + whole30 apricot and almond chicken salad in butter lettuce cups, or a scoop on top of baby green lettuce. Both ways are delicious, healthy and so easy to throw together. It just depends on what I’m in the mood for that day.
And I enjoy it guilt free because I am getting tons of protein, and my lunch is paleo, whole30, gluten free, grain free, dairy free, sugar free, soy free, clean eating, real food.Print
2 teaspoons olive oil
1 large green apple, cored and cut into 1″ chunks (I leave the skin on)
(4) 6″ long celery stalks, trimmed and cut into 2″ chunks
1.5 cups dried apricots (read the label to make sure the only ingredient is dried apricot)
1 cup roasted, unsalted slivered almonds
Butter lettuce leaves or mixed greens for serving
Kitchen Equipment Needed:
Parchment paper or aluminum foil
Food processor with S-blade attachment
Preheat oven to 425ºF, and line a rimmed baking sheet with parchment paper (for easy cleanup). Drizzle the chicken breasts with olive oil, and season with 1 teaspoon of salt and pepper. Roast until the chicken reaches an internal temperature of 165ºF, about 15-20 minutes depending on the thickness of your chicken. Remove from oven, and allow to rest until cool enough to touch. Then chop into 1″ chunks.
Pulse the apples until finely chopped. Transfer to the same bowl as the celery.
Pulse the chicken until finely chopped. Transfer to the same bowl as the apple and celery.
Pulse the dried apricot until finely chopped. Transfer to the same bowl as the celery, apple and chicken.
Transfer to an airtight container and refrigerate. Best eaten at least 1 hour after refrigerating so the flavors can marinate. Will keep refrigerated for 1 week.
Ways To Enjoy
Scoop served on top of spring greens. No dressing needed, or toss the greens with desired dressing.
Scoop into butter lettuce cups and eat like lettuce wraps.
Eat it scooped on to cucumber slices, celery slices, carrot sticks, etc.
Not paleo/whole30, but this is obviously great on bread as a sandwich or in a tortilla as a wrap too! (This is how my husband eats it)
More Paleo/Whole30 Chicken Salad Recipes:
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