I love being able to make a big batch of this chicken salad for the family. We all love it. It’s easy, healthy and delicious. Win, win, win. I especially love to make it when we are doing a round of Whole 30 because being prepared helps avoid disasters, like feeling so hungry that you are drooling over your kids graham crackers (true story).
This is my favorite option to pack for work for both my husband and I because it’s easy to eat and you don’t have to heat it up. I pack the chicken salad in an airtight container and then put the lettuce in a baggie with a paper towel to keep it fresh (then assemble when I’m ready to eat). Or I just eat it straight out of the container with a fork 🙂
I use Primal Kitchen mayo to keep this Whole 30 compliant, but you can make your own too! You can also use whatever fruits, veggies, and herbs that you have in your fridge and pantry to make this dish your own.
I love to eat this salad in radicchio cups, but you can serve it over any kind of lettuce.
For the chicken in the recipe I just roasted a batch of chicken thighs with Avocado Oil , salt and pepper, then diced it up. You could also use a rotisserie chicken to make it easier, but if you are doing a round of Whole 30, be sure to check the ingredients, a lot of them use soybean oil and sugar in the seasoning.
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