Whole30 Spicy Chicken Salad
Get ready to spice up your meal prep with this Whole30 Spicy Chicken Salad—a bold, protein-packed dish that’s perfect for clean eating! Featuring tender, oven-baked chicken breasts seasoned with paprika, garlic powder, and a hint of cayenne pepper, this flavorful salad is tossed in a zesty dressing made with Whole30-compliant mayonnaise, Dijon mustard, lime juice, and olive oil. Crunchy celery, tangy red onion, and fresh cilantro bring texture and brightness, while the optional romaine lettuce wraps or greens make this dish as versatile as it is delicious. Ready in just 35 minutes, this easy recipe offers a satisfying combination of heat and freshness, ideal for light lunches, quick dinners, or meal prepping. It’s gluten-free, dairy-free, and packed with wholesome, nutrient-rich ingredients that’ll keep you coming back for more!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Whole30-compliant mayonnaise (store-bought or homemade)
- 1 tablespoon Dijon mustard (Whole30-compliant)
- 1 tablespoon Fresh lime juice
- 2 stalks Celery, finely chopped
- 0.25 cup Red onion, finely diced
- 2 tablespoons Fresh cilantro, chopped
- 4 cups Romaine lettuce leaves or other greens (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Rub the chicken breasts with 1 tablespoon of olive oil, then evenly coat them with the paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Place the seasoned chicken breasts on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for 18-20 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes to cool. Once cooled, shred the chicken using two forks or chop it into bite-sized pieces.
In a large mixing bowl, whisk together the Whole30-compliant mayonnaise, Dijon mustard, lime juice, and 1 tablespoon of olive oil until smooth and creamy.
Add the shredded chicken, celery, red onion, and cilantro to the bowl with the dressing. Toss everything together until evenly coated.
Taste and adjust seasoning with additional salt or cayenne pepper, if desired.
Serve the spicy chicken salad in lettuce leaves as wraps, on top of greens, or enjoy it on its own. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 571 mg | 12% | |
*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.
