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Classic Chicken Salad with Grapes & Celery: Whole30, Paleo, Gluten-Free

This classic chicken salad is an easy meal prep recipe that’s Whole30, Paleo, gluten-free and can be made low carb! It’s made with grapes, celery and mayo and only a few other simple ingredients, making it a quick option to throw together. It’s perfect for storing in the fridge and enjoying over greens for lunches, for a gathering, or a family meal that takes under 30 minutes to make!

  • Author: Bailey
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: Serves 4 1x
  • Category: Chicken
  • Method: Salad
  • Cuisine: American
  • Diet: Gluten Free


  • 1.5 lbs chicken breasts, cooked and diced (2 large chicken breasts)
  • 1 cup red grapes, quartered
  • 1/2 cup mayo
  • 23 stalks celery, thinly sliced
  • 1/4 cup finely diced red onion or green onion
  • 3 tbsp chopped parsley (or to taste)
  • 2 tbsp red wine vinegar or apple cider vinegar
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • Optional: 1/2 cup pecan halves


  1. Poach chicken if you’re not using already cooked/leftover chicken in a pot of boiling water for 12 minutes. Let cool and then dice
  2. Chop or dice all of the fruit and vegetables and add them into a large mixing bowl with the mayo, chicken, vinegar, salt and pepper
  3. Stir to combine and taste. Add more salt, pepper or mayo to your preference. Refrigerate at least 30 minutes to let the flavors combine prior to eating
  4. Enjoy over a bed of greens, in lettuce cups, with sliced cucumbers or sliced bell peppers or by itself


  • You can use shredded chicken instead of diced if you prefer

Nutrition Facts:

  • Calories: 380
  • Fat: 25.6 g
  • Carbohydrates: 7.5 g
  • Fiber: .9 g
  • Protein: 39.4 g