Whole30 Shredded Chicken Salad
Elevate your mealtime with this crave-worthy Whole30 Shredded Chicken Salad, a perfect blend of vibrant, nutrient-packed veggies and protein-rich shredded chicken. This wholesome recipe features tender baked chicken breasts, colorful crunchy vegetables like carrots, celery, and cucumber, and a creamy homemade dressing made with Whole30-compliant mayonnaise, Dijon mustard, and zesty lemon juice. Topped with chopped pecans for added texture and served over a bed of fresh mixed greens, this salad is not just a healthy option but also bursting with flavor. Ready in just 40 minutes, it’s ideal for meal prep, a light lunch, or a quick dinner that fits seamlessly into your Whole30 plan. Make this easy, gluten-free, and dairy-free recipe your go-to for a nutritious and satisfying meal.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Red onion
- 2 pieces Celery stalks
- 1 large Carrot
- 1 small Cucumber
- 0.25 cup Fresh parsley
- 0.5 cup Whole30-compliant mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 0.5 cup Pecans
- 4 cups Mixed greens
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt, black pepper, and garlic powder.
Bake in the preheated oven for 18-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is baking, chop the red onion, celery, carrot, cucumber, and parsley into small, bite-sized pieces. Combine in a large mixing bowl.
Remove the chicken from the oven and let it cool for a few minutes. Once cool enough to handle, shred the chicken using two forks or your hands.
Add the shredded chicken to the bowl with the chopped vegetables.
In a small bowl, whisk together the Whole30-compliant mayonnaise, Dijon mustard, and lemon juice until smooth.
Pour the dressing over the chicken and vegetable mixture. Toss everything together until well combined.
Chop the pecans roughly and sprinkle them into the chicken salad.
Serve a portion of the chicken salad atop a bed of mixed greens for a refreshing meal.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 3814 mg | 166% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 12.8 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2291 mg | 49% | |
*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.
