When you need a quick lunch or an easy dish to bring to a summer potluck, you can make this 5-Ingredient Chicken Salad recipe that is dairy-free, paleo, and Whole30-compliant! This dish is full of flavor, with only five simple ingredients.
Well, I don’t know how it got to be almost summer, but I’m not complaining. Summer and fall are definitely my favorite times of year. I adore the 4th of July, but I also just love longer days, warm evenings, and that all-around more easy-going feeling about the summer season.
Do you have any trips planned this summer? I have a few short ones all within California, but nothing big like last year to Iceland or the river boat cruise we did in Europe two years ago. Honestly, I’m kind of happy not having to deal with jet lag and customs and all that. I’m super grateful to have had the travel experiences I’ve had, but not anxious to go anywhere anytime soon. Instead, I’ll be at home puttering around my kitchen and little California beach town! You’re welcome to visit, ha!
Consider this recipe as one of your go-tos for a quick summer meal or to take along for beach days.
If you have cooked chicken on hand, you can literally make this salad in 10 minutes or less. Pack it up in a cooler bag with some lemon poppy seed energy bites, some grain-free nacho tortilla chips, and a green juice and you’ve just made an epic picnic meal, my friend.
If you want to make it for a party, then you’ll need to double or triple the recipe. But, the proportions will stay the same. The ingredients are literally just cooked shredded chicken, grapes, fresh dill, prepared mayo (make sure it’s Whole30 compliant, I recommend this one), and lemon juice. Add salt and pepper to taste.
When choosing chicken to cook at home, I highly recommend purchasing organic, pasture-raised varieties. Yes, this will be more expensive than most chicken, but it’s really important! A natural label on chicken is meaningless; it’s important to get both organic and pasture-raised. To ensure I get poultry that meets these requirements, I use and recommend buying from U.S. Wellness Meats (affiliate link included).
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Here’s the printable recipe for my 5-Ingredient Dairy-Free Chicken Salad:Print
The easiest chicken salad recipe you’ll ever find. Dairy-free, paleo, Whole30.
- 1 cup shredded cooked chicken, from about 1 large cooked chicken breasts or 2 medium chicken thighs.
- ¼ cup red or green grapes, sliced in half
- 2 tablespoons chopped fresh dill
- 1 tablespoon freshly-squeezed lemon juice
- 1 tablespoon prepared mayonnaise
- Combine the chicken, grapes, dill, lemon juice, and mayonnaise in a medium glass bowl.
- Use a spatula to gently mix the ingredients together, until the chicken is coated with the mayonnaise.
- Serve cold or at room temperature. Store any leftovers in the refrigerator for 2-3 days.
You can easily double or triple this recipe for additional servings.
Feel free to add 1/2 cup of chopped celery. If you like spicy flavors, you can also add 1/4 teaspoon of dijon mustard.
Happy almost summer!!!
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