Chicken salad will always be one of my favorite meals to prep for the week. It is so easy and packed with both flavor and nutrients. This Harvest Chicken salad is my current favorite flavor combination. The tarragon is what really makes it stand out! You and your family will love this Paleo and Whole30 meal.
What You Need:
- Chicken - I love to keep things easy and use a rotisserie chicken
- Apples - Fuji or Gala apples are my favorite for this salad
- Dried Cranberries - I use this one to keep it Whole30 compliant
- Pecans - I love the pecans with the cranberry and tarragon, but you can switch it up too!
- Celery - I just love the crunch it adds
- Green Onion - It adds great onion flavor without being too strong
- Mayo - This is my favorite Whole30 compliant brand
- Apple Cider Vinegar - Just a splash brings it all together
- Tarragon - This is such a fresh and beautiful herb that pairs so nicely with the flavors in this chicken salad
I love to prep this chicken salad on Sunday so that it is ready for lunch throughout the week. I usually double the recipe because my husband and I love it so much. We enjoy this salad straight out of the bowl, served over fresh greens or even in a lettuce cup. It will stay fresh in your fridge for up to 5 days and you can add a little mayo in if it dries out at all.
You Might Also Like:
- Easy Shredded Chicken Salad
- Curry Chicken Salad
- Whole30 + Keto Southwestern Coleslaw
- Easy Keto Egg Salad
- Whole30 + Keto Wedge Salad
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Whole30 Harvest Chicken Salad
A delicious and fresh chicken salad that is packed with flavor and loaded with nutrients!
Ingredients
- 2 cups Cooked Chicken shredded or cubed
- 1 Gala Apple cubed
- ¼ cup Celery chopped
- 2 Tbls Dried Cranberries
- ¼ cup Pecan Halves
- ½ cup Mayo
- 1 tsp Apple Cider Vinegar
- 2 Tbls Fresh Tarragon chopped
- 2 Tbls Green Onion chopped
- ½ tsp Salt
- ¼ tsp Fresh Cracked Black Pepper
Instructions
- In a large bowl combine the chicken, apple, celery, pecans and cranberries. Toss to combine
- In a small bowl, add the mayo, vinegar, tarragon, green onions and salt/pepper. Stir to combine and add to the salad. Toss everything together and let chill in the fridge for 30 minutes before enjoying
- Eat on its own, served over fresh greens or in a lettuce wrap
Notes
Can stay fresh for up to 5 days in the fridge
Nutrition
Calories: 414kcalCarbohydrates: 16gProtein: 19gFat: 31gSaturated Fat: 5gCholesterol: 64mgSodium: 239mgPotassium: 359mgFiber: 3gSugar: 7gVitamin A: 277IUVitamin C: 4mgCalcium: 58mgIron: 2mg
Tried this recipe?Mention @thebetteredblondie
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