Paleo & Keto Chicken Salad

Chicken salad is the perfect thing to serve for lunch or bring to a picnic or get-together. It can be served plain, over lettuce, or on toasted gluten free bread. It can be made in only a matter of minutes and is a great make-ahead recipe!  

What To Add To Chicken Salad

When I make chicken salads, I add toasted nuts for crunch and chopped red grapes for pops of sweetness. Depending on what you like though, there are many options. Here are a few other options and add-ins in place of the grapes and nuts:

• Hard Boiled Eggs & Dill Pickles
• Chopped Celery With Toasted Almonds & A Tbsp. Or Two Of Lemon Juice
• Various Dried or Fresh Fruit, such as raisins, cranberries, or apples instead of or in addition to the red grapes.

Tips For A Perfect Chicken Salad

• The recipe calls for walnuts, but you can use any nuts you prefer.
• For reduced carbs you can omit the grapes, however I highly recommend them! They add a nice burst of sweetness.
• Feel free to use a rotisserie chicken from the store if you’re looking to save time. Just be sure to remove the skin and shred the chicken.
• This recipe only takes a few minutes to mix together, but it really needs to rest in the fridge for 30 minutes to an hour so all the flavors can have time to combine.
• It can be eaten plain, over lettuce, with gluten free crackers (or Keto Crackers!), or served on gluten free bread.
• When making the version below with grapes and nuts, I always serve mine with balsamic vinegar or vinaigrette. It adds a tart sweetness and depth of flavor that just can’t be beat!

Looking for more Keto recipes? Check out Keto Cooking Christian’s Jalapeno Popper Egg Salad recipe!

Chicken Salad Sandwiches

This Paleo & Keto Chicken Salad is both creamy and crunchy with small bursts of sweetness from grapes and balsamic vinegar and packed with flavor. 

Print Pin Rate

Course: dairy free, Dinner, Entree, gluten free, keto, lunch, paleo

Cuisine: American

Prep Time: 15 minutes

Cook Time: 8 minutes

Resting Time: 30 minutes

Total Time: 53 minutes

Servings: 6 servings

Calories: 452kcal

Author: Cassidy Stauffer

Ingredients

• 1 1/2 lbs Cooked, Shredded Chicken
• 1/2 C Chopped Grapes
• 1/4 C Finely Chopped Onions
• 1/2 C Chopped Walnuts
• 3/4 C Homemade Mayonnaise or Veganaisse for egg free
• 1/2 - 1 Tsp. Sea Salt to taste
• 1/4 - 1/2 Tsp. Black Pepper to taste
• Balsamic Vinegar or Balsamic Vinaigrette
• Lettuce or Gluten Free Bread

Instructions

• Preheat oven to 300 degrees. Line a large baking sheet with parchment paper or a silpat baking mat. Spread the chopped walnuts on the baking sheet and toast for 7 to 8 minutes, or until fragrant. Set aside and allow to cool.
• Chop the grapes and onion.
• Add the shredded chicken, Veganaise or homemade mayo (link above), grapes, onion, walnuts, salt, and pepper to a large mixing bowl and mix well. Taste and adjust salt and pepper as needed.
• Cover and place in refrigerator at least 30 minutes, preferably an hour.
• Serve over toasted gluten free bread with balsamic vinegar or vinaigrette OR over lettuce with balsamic vinegar or balsamic vinaigrette.
• Chicken salad can be stored covered in the refrigerator for 3 to 4 days. Do not leave at room temperature for more than 2 hours.

Notes

Carbs can be reduced by omitting the grapes, however I highly recommend them! They add a pleasant burst of sweetness 🙂 

Calories: 452kcal | Carbohydrates: 4g | Protein: 37g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 108mg | Sodium: 262mg | Potassium: 367mg | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 0.9mg | Calcium: 29mg | Iron: 1.6mg

Nutritional information is approximate and may vary.

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