This Paleo and Whole30 Harvest Chicken Salad is packed with so much flavor and is a breeze to throw together. A savory sweet combo that’s great for easy make-ahead lunches yet fancy enough to serve to guests.
Every year after Thanksgiving, usually either on Saturday or Sunday, I tell myself that I’m DONE with leftovers.
Enough is enough, right?! Except that even after the last of the leftovers are gone and I’m sure there’s NO chance I’ll crave anything harvest-y for awhile, well, I start craving leftovers all over again.
Which is why it always feels like the perfect time to make a good, harvest chicken salad (or turkey salad!) with all the yumminess of Thanksgiving. All the yumminess, less of the “stuffed” feeling, you know?! A delicious, Whole30 harvest chicken salad is where it’s at!
This one is super simple but really flavorful at the same time. First, we have cooked chicken OR leftover turkey – whatever you feel like.
Second, we have chopped apples, shredded brussels sprouts, and dried cranberries. Of course, you can throw in other chopped veggies too if you want – the more the merrier when it comes to veggies in this chicken salad!
Third, we’re making an easy herbed aioli with homemade mayo, fresh garlic and herbs. If you haven’t tried making my FAST and delicious homemade mayo recipe yet, now is the time!
The secret to making FAST homemade mayo is an immersion blender. It allows you to literally just put all the ingredients in a tall container or jar, and blend it all up in under a minute!
Homemade mayo totally changes the game whether you’re doing a Whole30 or just eating paleo, since it’s the base for so many dips, dressings, and even sauces. I’ve had this immersion blender for 5 years and it still works perfectly!
Chicken salad of any kind is one of those things my family goes wild over every time. Funny because it’s also one of the easiest to prepare!
It’s also perfect to make ahead of time for weekday lunches, but even “fancy” enough to serve to guests.
Serve it with a green salad, fruit, or in lettuce wraps – it makes a great light meal that’s packed with protein, good fats, veggies and fruit.
I hope you’re ready for a fast, tasty, and healthy harvest chicken salad – let’s go!
Harvest Chicken Salad with Herbed Aioli {Paleo, Whole30}
Harvest Chicken Salad with Herbed Aioli
Ingredients
Herbed aioli:
- 2/3 cup homemade mayo
- 1 tsp fresh rosemary minced
- 1/2 tsp fresh sage minced
- 1/2 tsp thyme minced
- 2 cloves garlic minced
- 1/4 tsp Onion powder
- 1/2 tsp lemon juice
Salad:
- 1 lb chicken breast cooked and chopped or shredded 3 cups cooked
- 1 med apple diced
- 1/3 cup Brussels sprouts chopped or shredded
- 1/4 cup dried cranberries no added sugar
- Sea salt and pepper to taste
Instructions
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Whisk together all aioli ingredients and set aside. In a large bowl, toss together the salad ingredients (without the salt and pepper) and then stir in the aioli until well combined. Taste and season with salt and pepper as desired. Enjoy!
Nutrition
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Want More Paleo and Whole30 Lunch Ideas? Try One of These!
Whole30 Chicken Salad with Bacon and Scallions
Bacon Scallion Egg Salad Lettuce Wraps
BLT Chicken Salad with Peppercorn Ranch
Chicken Salad with Dates and Walnuts
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I love your recipes,,,,,
How long will this salad last in the fridge?
This chicken salad came out great! Omitted the Brussels sprouts due to sensitive stomach, and used chopped grapes instead of dried cranberries (what I had in the fridge). Served over a bed of fresh baby spinach- delicious! Will make again!
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Are the Brussel sprouts raw? I’ve only ever had Brussel sprouts cooked:)
This would taste amazing wrapped in lettuce, I bet. Later this week, I believe I will attempt to make this again for the daycare children.