Whole30 Chicken Salad
A light, Whole30-compliant chicken salad with mayonnaise, celery, dill, and sweet seedless grapes.
Equipment
- Medium pot
- strainer or colander
- Mixing Bowl
- Knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 2/3 cup chicken stock
- 2/3 cup water
- 4 oz boneless skinless chicken breast
- 1/4 cup Whole30 mayonnaise
- 3 tablespoons celery thinly sliced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Dijon mustard make sure it's Whole30-approved
- 1/8 teaspoon salt
- 1/8 teaspoon dried dill
- 1/4 cup red seedless grapes thinly sliced
Instructions
- In a medium pot combine the chicken stock and water and bring to a gentle boil.
- Add the chicken breast, reduce the heat to simmer, and cook until no longer pink in the center, about 10–12 minutes.
- Remove the chicken and drain; let it cool briefly, then shred or chop into bite-sized pieces.
- In a mixing bowl whisk together the Whole30 mayonnaise, lemon juice, Dijon mustard, salt, and dried dill until smooth.
- Add the sliced celery to the dressing and stir to combine.
- Fold in the shredded chicken and sliced grapes until everything is evenly coated with the dressing.
- Serve immediately or chill briefly before serving.
Notes
- Use a Whole30-compliant mayonnaise and mustard.
- Thinly slice grapes for small, even bites.
- Adjust salt to taste.
- Shred chicken finely for easier mixing.