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.
chicken breasts and/or thighs
salt + 2 teaspoons pepper
stalks of celery
red bell pepper
ribs and seeds removed
or more to taste
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.
is cool enough to handle, break it into large chunks and pulse in your
until finely chopped. Transfer the chopped
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!