This classic chicken salad is an easy meal prep recipe that’s Whole30, Paleo, gluten-free and low carb! It’s made with grapes, celery and mayo and only a few other simple ingredients, making it a quick option to throw together, and is a great way to use leftover chicken. It’s perfect for storing in the fridge and enjoying over greens for lunches, for a gathering, or a family meal that takes under 30 minutes to make!
Whole30 Chicken Salad Ingredients
You only need a few fresh ingredients and a few pantry staple ingredients to make this classic chicken salad. You’ll need a few stalks of celery, red grapes, 2 large chicken breasts (or 1.5 pounds), red onion, red wine vinegar (or apple cider vinegar), salt, pepper and mayo. I use the Whole30 Approved mayo from Primal Kitchen, which you can get on their website, Thrive Market or Amazon, along with most major grocery stores. You can also make your own really easily using this homemade mayo recipe.
Related: Whole30 Items From Thrive Market, Whole30 Items at Target, Whole30 Items at Walmart
How to Make This Chicken Salad with Grapes & Celery
The first thing you’ll want to do is cook your chicken if you’re not using leftover chicken breasts. You can do this quickly by bringing a pot of salted water to a boil, and placing the chicken in it to poach. Poaching chicken this way takes about 12 minutes, give or take a few minutes depending on the size of the chicken breasts. You can also bake it on a baking sheet on 350 degrees F. for 30-35 minutes. If you’re needing to cook the chicken, take that time to chop the grapes, celery, onion and parsley.
Next, you’ll dice the chicken breasts. You can also shred it instead. This is more of a preference, so do it as you like best! Then prep the vegetables and grapes by dicing. Add the chicken and produce into a large mixing bowl as you go, and then once everything is chopped, add in the mayo, vinegar, salt and pepper.
Stir everything really well until it’s evenly combined and coated with the mayo. Give it a taste and add more salt or pepper as desired. Personally, I like to salt and pepper more right before I eat a serving, but it’s a very individual preference for chicken salad!
That’s all there is to it. You’ll want to place the chicken salad into the refrigerator for at least a half hour prior to eating to let it chill and let the flavors marinade together. Serve over greens, in lettuce cups or wraps, or with sliced bell peppers or cucumbers!
Ingredient Substitutions and Additions
There’s many options for things you can swap out or add with this salad. Sliced green onions are great in place of red onion. Walnuts or pecan pieces are an awesome addition that I incorporate often. Blueberries can replace the grapes, and diced turkey breast can be used in place of the chicken. You can totally make it your own and use what you have on hand.
Other Whole30 Chicken Salad Recipes You’ll Love:
Harvest Chicken Salad with Apples & Cranberries
PrintClassic Chicken Salad with Grapes & Celery: Whole30, Paleo, Gluten-Free
This classic chicken salad is an easy meal prep recipe that’s Whole30, Paleo, gluten-free and can be made low carb! It’s made with grapes, celery and mayo and only a few other simple ingredients, making it a quick option to throw together. It’s perfect for storing in the fridge and enjoying over greens for lunches, for a gathering, or a family meal that takes under 30 minutes to make!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Chicken
- Method: Salad
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1.5 lbs chicken breasts, cooked and diced (2 large chicken breasts)
- 1 cup red grapes, quartered
- 1/2 cup mayo
- 2–3 stalks celery, thinly sliced
- 1/4 cup finely diced red onion or green onion
- 3 tbsp chopped parsley (or to taste)
- 2 tbsp red wine vinegar or apple cider vinegar
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Optional: 1/2 cup pecan halves
Instructions
- Poach chicken if you’re not using already cooked/leftover chicken in a pot of boiling water for 12 minutes. Let cool and then dice
- Chop or dice all of the fruit and vegetables and add them into a large mixing bowl with the mayo, chicken, vinegar, salt and pepper
- Stir to combine and taste. Add more salt, pepper or mayo to your preference. Refrigerate at least 30 minutes to let the flavors combine prior to eating
- Enjoy over a bed of greens, in lettuce cups, with sliced cucumbers or sliced bell peppers or by itself
Notes
- You can use shredded chicken instead of diced if you prefer
Nutrition Facts:
- Calories: 380
- Fat: 25.6 g
- Carbohydrates: 7.5 g
- Fiber: .9 g
- Protein: 39.4 g
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Ronda says
Yum! One of my new favorites. Making this for summer potlucks. Saving in our recipe binder!
Kim says
So good to have on hand for quick meals and perfect to pack for lunch. When I am making chicken I usually make a couple leftover chicken breasts on purpose so I can make a version of this delicious and super simple to make chicken salad.
paleobailey says
I’m so happy you enjoyed it! This is one of my favorites to keep around, too!
Sarah says
This chicken salad is delicious! I ate this salad over a bed of spinach. I highly recommend this recipe! 🙂
paleobailey says
I’m so glad you love it! It’s one of my faves! Thank you so much for taking the time to leave a review! <3 - B