The BEST Whole30 + Keto Chicken Salad

The BEST Whole30 + Keto Chicken Salad

from tasteslovely.com
45 min
6 servings

This is the BEST Whole30 + Keto Chicken Salad Recipe and is packed with vegetables and herbs. Serve as a wrap on lettuce.

Ingredients

  • 2 pounds chicken breasts and/or thighs
  • 1 tablespoon olive oil
  • 2 teaspoons salt + 2 teaspoons pepper
  • 4 stalks of celery
  • 1 red bell pepper (ribs and seeds removed)
  • 1 bunch scallions (sliced)
  • 1 cup parsley (chopped)
  • 1 cup roasted almonds (chopped)
  • 1/2 cup mayonnaise (or more to taste)
  • 1 tablespoon dijon mustard
  • salt + pepper to taste

Directions

  1. 1

    Preheat your oven to 425ºF.

  2. 2

    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.

  3. 3

    When the chicken is cool enough to handle, break it into large chunks and pulse in your food processor until finely chopped. Transfer the chopped chicken to a large mixing bowl.

  4. 4

    Then, use your food processor to finely chop the celery and then the bell pepper. Transfer to the same large mixing bowl.

  5. 5

    Add in the scallions, parsley, almonds, mayonnaise and dijon mustard. Stir to combine. Salt + pepper to taste, and add more mayonnaise if desired.

  6. 6

    Serve on butter lettuce, wrapped in collard greens, or scoop on top of baby greens.

  7. 7

    Will keep in an airtight container refrigerated for 5 days.