This African’s Whole30 Sonoma Chicken Salad

Hi, Everyone! I hope you are having a great day. I haven’t posted here in a while because my recipe plugin has not been working. It’s so frustrating, whenever I would write a recipe, but after it was posted the recipe would disappear. Needless to say, I became so disappointed and kind of gave up. In return, I started posting all my recipes directly on my Instagram. The great news is that I have finally been able to figure out the problem with the help of the hubby…hence why I’m back!

As for today, I had a dentist appointment which was very interesting considring how we are still dealing with Covid19. Being a nurse and working during the pandemic I see daily how it is not over. This gives me some anxiety about being out, especially how some people are no longer taking any precautions.

Regardless, I’m happy to be posting here while drinking some chai tea with my nut pod milk. I currently have some Sourdough Foccacia fermenting and am super excited. My starter is now 3.5 years old–so crazy, it definitely has been a labor of love to care for and keep alive over the years. After this, I need to get back to my regular Whole30/Paleo diet. I always know when I’m overdoing it, as my body starts to ache. Make note, I will be sharing the Sourdough Foccacia recipe at another time.

Today I’m sharing one of the recipes that I have been making weekly, because it is simple to make, and it is pretty tasty. It is an older recipe of mine that I have revamped. Chicken salad is typically made with leftover cooked or baked chicken. Usually found in between two pieces of bread, or it can be eaten with lettuce, crackers, or by itself. Chicken salad is sold in most restaurants, with ingredients that most people have in their homes. Some chicken salads consist of chicken, mayo, grapes, apple, celery, eggs, some kind of sweetener, and pretty much whatever you want to add.

This version is a Whole30 /Paleo, inspired by the Whole Foods Sonoma chicken salad. As such, as long as you use the same exact brands or equivalent there will be no added sugars, no preservatives, and mayo that is also sugar-free and compliant. The secret in this chicken salad is the chopped dates. You get a surprise bite of sweet dates with each bite…I happen to like surprises and I hope you enjoy them. Let me know what you think!

Optional: Of course you can always omit the dates and pecan if you don’t like them. You can also omit the mayo and use greek yogurt if you like.

Print Recipe

This African's whole30 Sonoma Chicken Salad

Yummy creamy whole30/paleo Sonoma chicken salad, with chopped dates.

Prep Time

10-15 minutes

Cook Time

25 minutes

Servings

servings

Ingredients

• 4 medium sized boneless skinless chicken breast
• 2 cups chopped grapes
• 5 sticks celery finely chopped
• 1.5 tsp sea salt
• 1 whole chopped red onion
• 1 cup whole30 compliant mayo I used Sir Kensington's Avocado Oil Mayo because it light in texture
• 1 whole avocado chopped
• 10 whole dates finely chooped
• 1/2 cup chopped pecans
• 1 tsp black pepper
• 2 tsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tbsp dried parsley you can use fresh parsley

Prep Time 10-15 minutes Cook Time 25 minutes Servings servings Ingredients 4 medium sized boneless skinless chicken breast 2 cups chopped grapes 5 sticks celery finely chopped 1.5 tsp sea salt 1 whole chopped red onion 1 cup whole30 compliant mayo I used Sir Kensington's Avocado Oil Mayo because it light in texture 1 whole avocado chopped 10 whole dates finely chooped 1/2 cup chopped pecans 1 tsp black pepper 2 tsp apple cider vinegar 1 tsp smoked paprika 1 tbsp dried parsley you can use fresh parsley

Instructions

1. Place chicken breasts in a large pot and cover with water, add salt. Bring to a boil, until chicken is cooked fully. Remove from heat, and allow to cool. Once cooled, chop chicken into small bite-sized pieces.
2. Add chicken to a large mixing bowl, then add the rest of the ingredients, except for the pecan. Mix well to combine, then transfer to a fridge safe bowl with a tight lid, top with pecans and extra parsley. Refrigerate for about 1-2 hrs. chicken salad is always better cold. Even better the next day. Serves 6-8. Refrigerate up to 4-5 days.

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