Paleo Chicken Salad
This paleo chicken salad is the perfect thing to serve for lunch or bring to a picnic or get-together. Plus, it fits a variety of diets because it can be made dairy-free, whole30, egg-free, and even keto and low-carb!
When I make chicken salads, I add toasted nuts for crunch and chopped red grapes for pops of sweetness. And even though grapes aren't typically considered low-carb, once distributed throughout the recipe, the carbs are still low enough to be a keto recipe.
Start by making the shredded chicken. You can use leftover cooked chicken, rotisserie chicken, or use my Easy Shredded Chicken Recipe In The Instant Pot Or Stove.
Then toast the nuts. I used chopped walnuts, but any nut will work. For lower-carbs, I recommend pecans. Place them in a 300-degree oven for 7 to 8 minutes, or until fragrant. Set aside.
Add all of the paleo chicken salad ingredients to a large bowl. This includes the shredded chicken, finely chopped onion, toasted nuts, chopped grapes, salt, pepper, and mayo. Mix all the ingredients really well then allow to rest in the fridge for 30 minutes to an hour.
I recommend using my dairy-free Whole30 No-Fail 5-Minute Mayo or a very mild tasting mayo such as Vegenaise. Vegenaise is vegan, so this is a great option to make this egg-free as well!
Swipe up to learn how to make this Paleo Chicken Salad