We had a week of warm(er) weather, the sun was out, and it got me thinking about summer, which then got me thinking about summer food, which then got me thinking about chicken salad. I love chicken salad. Not only is it super yummy, but it is one of those things you can make a ton of on Sunday, and then eat it for lunch throughout the week.
My favorite chicken salad recipe is this recipe for Crunchy Dill Chicken Salad Lettuce Wraps — and when made with homemade mayonnaise, it’s Whole30 approved too!
The “crunch” in this chicken salad comes from halved red grapes, diced celery, and toasted slivered almonds. The grapes make it juicier and lighter, the celery adds serious crunch, and the toasted almonds add so much rich flavor.
Making Crunchy Dill Chicken Salad Lettuce Wraps
Whenever I make chicken salad, I always make enough for us to have it for at least three lunches during the week. But that also took into account eating chips and other things with it. During Whole30, we just had the Crunchy Dill Chicken Salad Lettuce Wraps and fresh berries, so it didn’t go quite as far. Next time I need to make an even bigger batch!
For my chicken salad, I used one whole package of boneless, skinless chicken breasts, 4 large celery stalks, half of a large bunch of grapes, a small package of slivered almonds, a little more than 1/3 cup mayo, and about 2 teaspoons dill.
The hardest part of this recipe is boiling and shredding the chicken. I hate doing that, so I make Brian do it for me. Once the chicken is shredded, I pop it in the refrigerator to chill and chop the celery, halve the grapes, and toast the almonds. Then all you have to do is combine everything in a large bowl, mix it up until it begins to stick together, and serve it in lettuce wraps.
NOTE: While you can use any store-bought mayonnaise, this Whole30 Mayo Recipe is to die for! The fresh lemony flavor of the mayo together with the dill in the crunchy chicken salad tastes amazing. I’m definitely making this again and again, and yes, I’ll make my own mayo every time.
Crunchy Dill Chicken Salad Lettuce Wraps
Red grapes, celery, and toasted almonds give this light and creamy dill chicken salad tons of flavor and a delicious crunch.
- Boneless, skinless chicken breasts
- Red grapes, halved
- Celery, diced
- Slivered almonds, toasted
- Sea salt and black pepper to taste
- Boil chicken breasts and shred into medium-size pieces. Chop the celery, halve the grapes, and toast the slivered almonds.
- Combine the chicken, celery, grapes, and almonds in a large bowl. Add mayo, dill, sea salt, and black pepper, and stir until coasted well and ingredients begin to stick together.
- Serve cold in lettuce wraps.
While you can use any store-bought mayonnaise, this Whole30 Mayo Recipe is to die for and will make this crunchy chicken salad taste even better!
I used 1 lb chicken, 4 celery stalks, half of a large bunch of grapes, a small package of slivered almonds, a little more than 1/3 cup mayo, and about 2 teaspoons dill.