It’s often said “you can’t please everyone.” Fortunately, that old adage doesn’t apply to this Chicken Salad recipe. This classic, Keto-Friendly, Primal recipe is extremely easy to customize: just add in the spices and mix-ins to make this lunchtime favorite your own. Try the original Chicken Salad with Primal Kitchen Mayo, or level up to Curry Chicken, or Chicken Fajita salad for extra bold flavor.
A creamy mix of mayo, chicken, Dijon Mustard, and a few veggies is perfect for sandwiches, salads, wraps, and lettuce cups. This salad will stay fresh for a few days, so it’s ideal for meal prepping or busy weeks. You can even purchase rotisserie chicken for an even lower-effort upgrade.
Chicken Salad Sandwich
Find instructions for the tasty, rich base we used to make this delicious sandwich at the bottom of the webpage. Add romaine lettuce and a sliced tomato to your favorite gluten-free bread for a crunchy, veggie-forward, Primal and Paleo take on this iconic lunch dish. Follow along with the video below for step-by-step instructions for making this dish in just minutes.
Curry Chicken Salad
Spice it up! Give lettuce cups an extra kick with these easy add-ons to the classic recipe listed below. Add a tablespoon of curry powder, a tablespoon of Primal Kitchen Unsweetened and Organic Ketchup, and a handful of chopped dates and cashews to your chicken salad. Serve a scoop in a butter lettuce leaf for a contrasting cool texture with the nutty and sweet flavors.
Chicken Fajita Salad
Take chicken salad leftovers into Taco Tuesday with a gluten-free soft taco wrap, bell peppers, and a sprinkle of taco seasoning! Pile on flavor with a drizzle of Primal Kitchen Buffalo Sauce, sliced avocado, and cilantro. Creamy with just a hint of kick, this Primal take on the classic fajita is a family favorite.
Time: 10 minutes
Classic Chicken Salad
This classic Chicken Salad recipe is Keto-Friendly, Primal, and extremely easy to customize: just add in the spices and mix-ins to make this lunchtime favorite your own.
Cut the chicken breasts into cubes.
In a mixing bowl, combine the mayo, lemon juice, mustard, salt and pepper.
Add the chicken and continue to mix with a large wooden spoon.
Add the diced onion, celery, and parsley, and mix well.
Serve on gluten-free bread with tomato and lettuce, add a scoop to salad, or enjoy this on it’s own!
Nutritional information calculated with Cronometer. Please note: this nutritional information does not include the gluten-free bread, lettuce, tomato, or any additional add-ins mentioned in the blog post above.
Calories 400, Carbs 1 grams, Fat 38 grams, Protein 18 grams