Whole30 Cranberry Walnut Chicken Salad
Elevate your meal prep game with this vibrant and protein-packed Whole30 Cranberry Walnut Chicken Salad, perfect for lunch or dinner! Featuring juicy oven-baked chicken breast, crunchy celery, and earthy walnuts, this recipe is a delightful balance of textures and flavors. Sweet, unsweetened dried cranberries add a pop of tangy goodness, while a creamy, Whole30-compliant mayonnaise dressing infused with dijon mustard and apple cider vinegar ties it all together. Served atop crisp mixed greens, this wholesome salad is not only nutritious but also incredibly satisfying, making it ideal for a paleo, Whole30, or clean-eating lifestyle. Ready in just 35 minutes, this easy chicken salad is your go-to option for healthy, flavorful meals!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
- 0.5 cup Whole30-compliant mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 3 pieces celery stalks, finely chopped
- 2 pieces green onions, sliced
- 0.5 cup dried cranberries (unsweetened)
- 0.5 cup walnuts, roughly chopped
- 4 cups mixed salad greens
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a baking sheet and brush them with olive oil, then season with sea salt and ground black pepper.
Bake the chicken in the preheated oven for about 20 minutes, or until fully cooked. Let it cool slightly.
While the chicken is baking, prepare the dressing in a large bowl by whisking together the Whole30-compliant mayonnaise, dijon mustard, and apple cider vinegar until well combined.
Chop the baked chicken into bite-sized pieces and add it to the bowl with the dressing.
Add the finely chopped celery, sliced green onions, dried cranberries, and walnuts to the bowl.
Gently mix all the ingredients together until the chicken and other ingredients are evenly coated with the dressing.
Taste and adjust seasoning if needed with additional salt and pepper.
Serve the chicken salad over a bed of mixed salad greens, and enjoy!
Nutrition Facts
Calories |
2339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 3764 mg | 164% | |
| Total Carbohydrate | 86.1 g | 31% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 64.2 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1987 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
