Whole30 Chicken Salad Recipe (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 cups of cooked chicken breast, diced (from about 10-12 oz raw chicken)
02 - 1 cup fresh celery, finely chopped
03 - 1 cup high-quality avocado oil mayonnaise
04 - ½ cup fresh blueberries
05 - ⅓ cup toasted pecans, roughly chopped
06 - 3 tablespoons fresh herbs (thyme, basil, mint, or parsley work beautifully)

→ Seasonings & Serving

07 - Sea salt to taste
08 - Freshly cracked black pepper
09 - Crisp lettuce cups or apple slices for serving

# Instructions:

01 - Get a large mixing bowl ready and make sure all your ingredients are prepped and within reach. If you need to cook chicken from scratch or toast pecans, take care of that first.
02 - Add the diced chicken, chopped celery, mayonnaise, fresh blueberries, toasted pecans, and herbs to your mixing bowl. Gently fold everything together until each piece is nicely coated with the creamy mayo.
03 - Give it a taste and add a pinch of sea salt and some freshly ground pepper if needed. Spoon the salad into lettuce cups or serve alongside crisp apple slices for a refreshing crunch.

# Notes:

01 - This chicken salad keeps beautifully in the fridge for up to 5 days, making it perfect for meal prep or quick lunches throughout the week.
02 - For the best flavor, make sure your pecans are toasted - it really brings out their nutty richness and adds amazing texture to every bite.
03 - You can easily swap the blueberries and pecans for halved grapes and walnuts if you prefer a more traditional chicken salad flavor.
04 - When choosing mayonnaise, look for one made with avocado oil for the cleanest ingredients, especially if following Whole30 guidelines.