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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)

  • 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


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


  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


  • Serving Size: 1 serving
  • Calories: 608
  • Fat: 44.3g
  • Carbohydrates: 23.7g
  • Fiber: 5g
  • Protein: 31g

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