Loaded Whole30 Chicken Salad

  • Author: charlottesmyth
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Lunch
  • Cuisine: American


Loaded with lots of fresh vegetables, bacon and herbs, this chicken salad is going to be your go to lunch for you and the kids. Wrap them in collard green leaves for a healthy delicious meal. 



1.5 lb. bone in chicken breast 

2 garlic cloves 

1 carrot (peeled and cut into large cubes)

1 celery stalk (cut into large cubes)

Unsalted chicken broth 

salt and pepper


2 scallions (finely chopped with the whites and greens separated)

1 celery stalk (peeled and finely diced)

1/2 a red bell pepper (finely diced)

1/2 a large cucumber or 1 baby cucumber (finely chopped)

2 tbsp. Freshly chopped cilantro leaves 

2 slices cooked bacon (diced)

salt and pepper


1 cup avocado mayo or any Whole30 compliant mayo

2 tbsp. Spicy brown mustard (regular mustard will work too) 

1 tbsp. Lemon juice 

3 tbsp. Almond milk (or half and half)

1/2 tsp. Garlic seasoning 


To begin, add the chicken, garlic, carrot, celery, and enough chicken broth to cover the chicken to a large enough pot. Season with a few pinches of salt and pepper. Bring it to a boil and lower the heat to medium. Cook the chicken for about 20-25 minutes until it’s cooked through.

Remove the chicken from the broth and let it cool. Strain the broth and transfer it to a container. Store the broth in the fridge for a few days or freeze it for when you need it. 

While the chicken cools, make the dressing. Add all the ingredients needed for the dressing to a bowl and whisk to combine until the mixture is smooth. 

Now, shred the chicken using your hands and discard the bones. Transfer the chicken along with the whites of the chopped scallions, the celery, bell pepper, cucumber, cilantro, and bacon. Pour the dressing over the chicken and vegetables a little at a time and toss to combine until all the vegetables and chicken are well coated with the dressing. Now, add the pepper flakes and season with a little salt and pepper to taste. Toss to combine. 

Serve the chicken salad in collard green wraps or over a bowl of greens. 

Store any leftovers in a glass container in the fridge for up to 3 days. 

Keywords: Loaded chicken salad, take to work lunch recipes, chicken salad