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5 from 44 ratings

The BEST Whole30 + Keto Chicken Salad

This is the BEST Whole30 + Keto Chicken Salad Recipe and is packed with vegetables and herbs. Serve as a wrap on lettuce. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 371
Author: Natalie


  • 2 pounds chicken breasts and/or thighs
  • 1 tablespoon olive oil
  • 2 teaspoons salt + 2 teaspoons pepper
  • 4 stalks of celery
  • 1 red bell pepper ribs and seeds removed
  • 1 bunch scallions sliced
  • 1 cup parsley chopped
  • 1 cup roasted almonds chopped
  • 1/2 cup mayonnaise or more to taste
  • 1 tablespoon dijon mustard
  • salt + pepper to taste


  • Preheat your oven to 425ºF.
  • Pound your chicken to an even thickness. Place on the baking sheet, drizzle with olive oil, salt and pepper. Roast for 20-25 minutes, until the chicken has an internal temperature of 165ºF. Rest until cool enough to handle.
  • When the chicken is cool enough to handle, break it into large chunks and pulse in your food processor until finely chopped. Transfer the chopped chicken to a large mixing bowl.
  • Then, use your food processor to finely chop the celery and then the bell pepper. Transfer to the same large mixing bowl.
  • Add in the scallions, parsley, almonds, mayonnaise and dijon mustard. Stir to combine. Salt + pepper to taste, and add more mayonnaise if desired.
  • Serve on butter lettuce, wrapped in collard greens, or scoop on top of baby greens.
  • Will keep in an airtight container refrigerated for 5 days.



Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator. Enjoy cold. I've eaten this up to 5 days after making it and the chicken salad wasn't soggy at all!


Calories: 371 | Total Carbs: 7.4g | Protein: 18g | Fat: 31.2g | Fiber: 3.8g | Net Carbs: 4g