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Chicken salad in a bowl on a wood background near dishes of salt, pepper, and dates.
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Whole30 Chicken Salad

This Whole30 Chicken Salad is perfect for Whole30 meal prep and makes a great lunch or dinner! It’s both easy and delicious and sweet and savory! Packed with flavor and crunch from the bacon, apples, dates, and celery!
Course Dinner, Lunch
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 351kcal

Ingredients

  • lb Chicken Breast Boneless, Skinless
  • C Chicken Bone Broth
  • 1 tsp Garlic Powder
  • ½ tsp Salt
  • ½ tsp Pepper
  • 5 Pieces Whole30 Compliant Bacon cooked and chopped
  • 4 Stalks Celery diced
  • 1 Large Apple diced
  • 4 Large Dates diced
  • ½ C Whole30 Compliant Mayo
  • ¼ C Apple Cider Vinegar

Instructions

  • Season chicken breast with salt, pepper, and garlic powder.
  • Add chicken and bone broth to instant pot.
  • Seal valve and cook on high pressure for 15 minutes.  Allow to naturally release for 5 minutes before manually releasing.  Chop or shred chicken, draining remaining liquid.
  • Add chicken and all other ingredients to a medium sized bowl.
  • Mix until well combined.
  • Enjoy!

Notes

Ingredient Notes
  • Chicken Bone Broth - The bone broth is used to keep the chicken moist while cooking if using the crock pot or instant pot method.
  • Bacon - Be sure to check the ingredients to ensure the bacon is Whole30 compatible. Check out this Oven Bacon post for all the info on Whole30 bacon and some of my favorite brands including Butcherbox.
  • Apple - your favorite kind of apple will work great for this recipe.
  • Whole30 Compliant Mayo - Again check the ingredients, some of my favorite Whole30 approved brands are Tessemae’s and Primal Kitchen. You can also always make your own!
Additional Ways to Make Shredded Chicken
  • Crock Pot - Add the chicken and bone broth to a crock pot and allow to cook on low for 4-6 hours.
  • In the Oven - Rub the chicken breast with olive oil or avocado oil and sprinkle with seasonings. Bake the chicken in the oven at 400F for 20-25 minutes until chicken reaches an internal temperature of 165F.
  • Boil - Season chicken breast with salt and pepper and place in a pot filled with ½ chicken bone broth and ½ water. Bring to a boil and then lower heat and allow to simmer for 12-15 minutes until chicken reaches a temperature of 165F.
Serving & Storage Notes
  • This chicken salad is best kept in an airtight container in the fridge for up to 4 days.
  • Whole30 Chicken Salad is great served atop butter, green leaf, or iceberg lettuce. If you're not on a Whole30, this salad is great served between your favorite slices of bread. It can also be added to a green salad and served with your favorite dressing alongside these Air Fryer Sweet Potatoes or simply eaten by the forkful straight from the bowl!

Nutrition

Calories: 351kcal | Carbohydrates: 8g | Protein: 27g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 759mg | Potassium: 577mg | Fiber: 1g | Sugar: 6g | Vitamin A: 82IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg