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A plate with 4 leaves of lettuce filled with a paleo chicken salad.
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5 from 1 vote

Whole30 Chicken Salad

This mayo free chicken salad recipe is full of flavor and crunch. A creamy dill tahini dressing covers chopped chicken, grapes, celery, walnuts and raisins. A great meal prep option, or satisfying and quick lunch!
Prep Time10 mins
Total Time10 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 436kcal


  • 1 pound roasted chicken
  • 1 cup celery diced
  • 1/2 cup red grapes halved
  • 1/2 cup Italian parsley chopped
  • 1/4 cup walnuts chopped
  • 2 tablespoons golden raisins

Creamy Dill Tahini Dressing

  • 1/4 cup tahini
  • 4 tablespoons lemon juice
  • 4 tablespoons white wine vinegar
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon dijon mustard (check for added sugars for Whole30 compliant)
  • 1/4 teaspoon sea salt


  • Prepare the dressing by adding all the ingredients to a blender, and processing until smooth and creamy. Set aside.
  • Chop the chicken in small bite sized pieces, and add to a bowl. Add the chopped parsley, celery, grapes, walnuts and raisins.
  • Mix the dressing into the salad ingredients, and season with sea salt and pepper if necessary.
  • Serve on crunchy lettuce leaves for a Whole30 or low carb meal, or on your favorite bread or crackers.



Calories: 436kcal | Carbohydrates: 15g | Protein: 31g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 270mg | Potassium: 513mg | Fiber: 2g | Sugar: 8g | Vitamin A: 225IU | Vitamin C: 8.1mg | Calcium: 56mg | Iron: 2.6mg