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Home Uncategorized Shredded Chicken Salad (Paleo, Whole30)

Shredded Chicken Salad (Paleo, Whole30)

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This Whole30 Shredded Chicken Salad is the perfect meal prep recipe! Fresh, crunchy, savory, and slightly sweet for a totally satisfying easy paleo meal. Double the chicken recipe — you can have some warm right away for dinner and make the rest into this delicious chicken salad. This shredded chicken salad is a meal prep dream.

Table of Contents

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1 Easy Whole30 Chicken Salad
2 Step by Step Chicken Salad
3 How to make the most of your meal prep
4 Variations for this easy Shredded Chicken Salad recipe:
5 Shredded Chicken Salad (Paleo, Whole30, Keto)

Easy Whole30 Chicken Salad

This shredded chicken salad has it all: it’s fresh, it’s crunchy, it’s sweet and savory. And as a bonus, it’s 100% paleo and good for you!

This chicken salad is so easy to prepare. Just season your chicken and pop it in the oven. While the chicken roasts, dice up all your veggies and put all your ingredients in a large bowl. When the chicken is done, shred with a hand mixer (yes, best hack ever) and mix everything up.

Two black bowls with a shredded chicken salad sitting on top of a bed of arugula, garnished with crackers. The bowls sit on a wooden cutting board with two forks, a gray and white striped cloth napkin, and a large bowl of shredded chicken salad to the side.

Step by Step Chicken Salad

Ingredients for shredded chicken salad sit in a teal bowl: finely diced celery and red onion, minced fresh parsley, chopped pitted dates, and raw sunflower seeds.
Dice up all your veggies and measure your ingredients.
Freshly cooked, slightly caramelized seasoned chicken breasts sit in a large metal bowl.
Cook your chicken or have it read.
Freshly cooked (and steaming) seasoned chicken breasts sit in a large metal bowl. The chicken is being shredded with a hand mixer.
Shred the chicken.
A large teal bowl with shredded chicken salad.
Mix it all together with mayo.

How to make the most of your meal prep

I’ll let you in on a secret: I actually bought the pre-diced celery and red onion from the store. Yup, I’m in full-on “EASY BUTTON” mode these days. You can do it, too! I also used Primal Kitchen Mayo, but you can make your own if you like (here is my recipe for One Minute Mayo).

A cracker piled with shredded chicken salad. In the background is a lunch time scene: A black bowl with a shredded chicken salad sitting on top of a bed of arugula, garnished with crackers. In the background sits a gray and white striped cloth napkin, a bottle of Pellegrino mineral water, and a large bowl of shredded chicken salad to the side.

Variations for this easy Shredded Chicken Salad recipe:

  • Use red or white onion — red gives it a bit of color, but it’s based on your preference/what you have on hand.
  • Omit the dates or use dried cranberries.
  • Sub sunflower seeds for any chopped nut or seed you like (except sesame, it won’t work here).
  • You can use any chicken you have on hand and mix it in, although mine is herb-roasted for extra flavor.
Two black bowls with a shredded chicken salad sitting on top of a bed of arugula, garnished with crackers. The bowls sit on a wooden cutting board with two forks, a gray and white striped cloth napkin, and a large bowl of shredded chicken salad in a large teal bowl on the side.
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Two black bowls with a shredded chicken salad sitting on top of a bed of arugula, garnished with crackers. The bowls sit on a wooden cutting board with two forks, a gray and white striped cloth napkin, and a large bowl of shredded chicken salad to the side.

Shredded Chicken Salad (Paleo, Whole30, Keto)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews
  • Author: Cristina Curp
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 5 servings 1x
  • Category: Entree
  • Method: Roast and Mix
  • Cuisine: Chicken
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Ingredients

For the Chicken

  • 1 1/2 pounds boneless, skinless chicken breast
  • 1 teaspoon Real Salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried cilantro
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (I use this one)

For the Salad

  • 1 1/2 cups diced red onion
  • 1 1/2 cups diced celery
  • 1/2 cup chopped pitted dates
  • 1/2 cup raw sunflower seeds
  • 1/4 cup minced parsley
  • 2/3 cup avocado oil mayo
  • 2 tablespoon dijon mustard

Instructions

  1. Pre-heat the oven to 400°F. Unwrap your chicken and pat it dry. Toss in a large bowl with all of the seasonings, then coat with olive oil.
  2. Place on a sheet pan and roast for 20 minutes or until fully cooked. (You can double the chicken recipe to make leftovers easily).
  3. While the chicken cooks, measure out the salad ingredients and combine in a bowl, but do not mix.
  4. When the chicken is done cooking, transfer it to a large bowl or the bowl of your stand mixer. Use the paddle attachment of your stand mixer or a hand mixer and shred the chicken. Trust me, just let her rip: the chicken will shred perfectly and quickly.
  5. Add the shredded chicken to the bowl with the salad ingredients and mix well. Store in the fridge for up to 5 days. Best served chilled with paleo crackers (I like Simple Mills Rosemary Crackers or Mary’s Gone Crackers from Thrive Market)

Recipe Notes:

  • net carbs for serving: 18.7g

Nutrition

  • Serving Size: 1 serving
  • Calories: 608
  • Fat: 44.3g
  • Carbohydrates: 23.7g
  • Fiber: 5g
  • Protein: 31g
Two black bowls with a shredded chicken salad sitting on top of a bed of arugula, garnished with crackers. The bowls sit on a wooden cutting board with two forks, a gray and white striped cloth napkin, and a large bowl of shredded chicken salad to the side. Across the top of the image is a dark teal transparent band with text that reads "Easy and Delicious! SHREDDED CHICKEN SALAD paleo - Whole30 - keto"

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About Cristina Curp, FNTP

Hey There! I'm Cristina and I believe that you can heal your body through food! After living with a painful autoimmune disease and obesity most of my life, I said enough! I jumped head first into the world of ancestral health, and learned how to optimize my diet to get the most out of life! Read More...

Find me on Instagram, Facebook, YouTube, and Pinterest

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5 Comments

  2. Marsha says

    SO good! Thank you for sharing. I swapped the parsley for cilantro, yum! Can’t wait to make this with leftover turkey at Thanksgiving. Until then, I’ll be making this all summer long. I appreciate you!!

    Reply

  3. Erin says

    Yum! Thank you for this! I only had whole frozen chicken, so i plopped it in the instant pot for 40 minutes, then pulled it. The hand mixer for shredding the chicken is a dream. Also ran out of celery so I used cucumbers, added the needed crunch.
    This is so creamy and full of flavor!! Thank you!



    Reply