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Shredded Chicken Salad (Whole30 and Paleo)

This easy shredded chicken salad recipe is so easy to make, and a great way to use leftover chicken or rotisserie chicken. It’s made in under 20 minutes, with fewer than 10 ingredients and is awesome for lunch meal prep or shredded chicken salads. This salad is also Whole30, gluten free, dairy free, paleo and keto.

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


  • 4 cups shredded chicken (approximately 2 chicken breasts)
  • 3/4 cup Primal Kitchen Avocado Oil Mayo
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 1 cup diced celery (about 2 stalks)
  • 1/2 cup sliced almonds
  • 1/3 cup chopped green onions
  • 1/3 cup chopped parsley, or to taste
  • Pepper to taste


  1. Combine all of the ingredients in a large mixing bowl
  2. Stir to combine and taste to add more salt and pepper as desired
  3. Cover and refrigerate for at least 1 hour prior to serving to let the flavors come together. Serve over greens, in wraps, on sandwiches, or on it’s own