HEALTH, PALEO, RECIPIES, WHOLE30 Sonoma Chicken Salad November 26, 2018

Something I like to have on hand during a Whole30 is tuna salad.  It’s something I can whip up quickly and if you make enough, which is easy to do, I can get a few lunches out of it.  But as you can imagine, it can get old pretty fast if you ate tuna salad everyday for lunch.  So a few nights ago, my husband asked me if I could make some chicken salad instead.  I really love Sonoma chicken salad because it has a nice sweet from the grapes and a nice crunch from the nuts (and celery that I add).  It’s also great on it’s own or on top of a bed of greens.  However, aside from having to remembering to buy and cook the chicken ahead of time, most recipes have some sweetener in it, which is a no-go on a Whole30.  So I put my “testing kitchen” gloves on, and got to work.  I used Primal Kitchen Mayo to make my life easier.  I also used Whole Foods’, PLAIN, rotisserie chicken.  That makes things really quick and easy, but the chicken is nice and juicy so I know it will taste great.  I’ll include the cooking instructions if you can’t find a compliant chicken.  Hint: most grocery stores add sugar in their rotisserie chickens.  Insert eye-roll here.




  • 1-2 cups of cooked chicken, cut into pieces
  • 1 cup of green or red grapes, sliced in half
  • 1/2 cup walnuts or pecans
  • 2-3 stalks of celery, chopped
  • 1/4 cup mayo
  • 1-2 tablespoons of lemon juice
  • 1-2 tablespoons chopped chives
  • salt and pepper to taste


Put your chicken, nuts, celery and grapes in a bowl.  Mix mayo and lemon juice together in a separate bowl and put over chicken mixture.  Top with chives and add salt  and pepper to taste.

If you can’t find clean rotisserie chicken, you can cook 2-3 (depending on size and preference) chicken breasts in your pressure cooker, I use the Instant Pot to keep things simple.  Just add the chicken and a little water (cover the chicken half way), and set to “Pressure Cook” for 6 min.  Let the pressure release naturally for at least 5 min.  Otherwise, preheat your oven to 375°F and place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil, and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.



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