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.