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This simple chicken salad is ideal for healthy lunchboxes. It's best served on top of crunchy lettuce leaves. It will keep in the fridge for several days as long as you keep it separate from the lettuce. If you want to add healthy fats and transform this recipe into a nutritious anti-keto flu meal, simply serve stuffed in avocados.
Hands-on Overall
Nutritional values (per serving)
Net carbs3 grams
Protein36.2 grams
Fat42.2 grams
Calories542 kcal
Calories from carbs 2%, protein 27%, fat 71%
Total carbs6.2 gramsFiber3.2 gramsSugars2.1 gramsSaturated fat5.6 gramsSodium818 mg(36% RDA)Magnesium66 mg(16% RDA)Potassium493 mg(25% EMR)
Ingredients (makes 4 servings)
- 450 g cooked chicken breasts, chopped (1 lb)
- 1/4 cup minced parsley (15 g/ 0.5 oz)
- 3/4 cup chopped pecans (85 g/ 3 oz)
- 1/2 small red onion, chopped (30 g/ 1.1 oz)
- 1 stalk celery, chopped (40 g/ 1.4 oz)
- 1/2 cup paleo mayonnaise (110 g/ 3.9 oz) - you can make your own mayo
- 1 tbsp lemon juice (15 ml)
- 1 tbsp wholegrain mustard (18 g/ 0.6 oz)
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper
- 1 head green lettuce such as butter, little gem or romaine lettuce (200 g/ 7 oz)
Instructions
- In a medium bowl combine the chopped chicken, parsley, onion, pecans, celery, salt, and pepper.
- In a small bowl mix together the mayonnaise, lemon juice, and mustard.
- Add the dressing to the chicken and toss to combine.
- Divide the chicken salad between the lettuce cups and serve. Chicken salad will keep in the refrigerator for up to 5 days. Be sure to store the lettuce leaves separately and always top with the salad just before serving.
Ingredients
- 450 g cooked chicken breasts, chopped (1 lb)
- 1/4 cup minced parsley (15 g/ 0.5 oz)
- 3/4 cup chopped pecans (85 g/ 3 oz)
- 1/2 small red onion, chopped (30 g/ 1.1 oz)
- 1 stalk celery, chopped (40 g/ 1.4 oz)
- 1/2 cup paleo mayonnaise (110 g/ 3.9 oz) - you can make your own mayo
- 1 tbsp lemon juice (15 ml)
- 1 tbsp wholegrain mustard (18 g/ 0.6 oz)
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper
- 1 head green lettuce such as butter, little gem or romaine lettuce (200 g/ 7 oz)
Instructions
- In a medium bowl combine the chopped chicken, parsley, onion, pecans, celery, salt, and pepper.
- In a small bowl mix together the mayonnaise, lemon juice, and mustard.
- Add the dressing to the chicken and toss to combine.
- Divide the chicken salad between the lettuce cups and serve. Chicken salad will keep in the refrigerator for up to 5 days. Be sure to store the lettuce leaves separately and always top with the salad just before serving.
Nutrition (per serving)
Calories542kcal
Net Carbs3g
Carbohydrates6.2g
Protein36.2g
Fat42.2g
Saturated Fat5.6g
Fiber3.2g
Sugar2.1g
Sodium818mg
Magnesium66mg
Potassium493mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 3 g | 36.2 g | 42.2 g | 542 kcal |
| Chicken breast, cooked, boiled |
| 0 g | 32.6 g | 3.4 g | 170 kcal |
| Parsley, fresh (spices) |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Pecans, nuts |
| 0.9 g | 1.9 g | 15.3 g | 147 kcal |
| Onion, red, fresh |
| 0.5 g | 0.1 g | 0 g | 3 kcal |
| Celery stalk, fresh |
| 0.1 g | 0.1 g | 0 g | 2 kcal |
| Mayonnaise |
| 0.2 g | 0.3 g | 22.8 g | 204 kcal |
| Lemon juice, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Mustard, wholegrain |
| 0.3 g | 0.4 g | 0.5 g | 7 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Lettuce, butterhead (includes boston and bibb types), raw |
| 0.6 g | 0.7 g | 0.1 g | 7 kcal |
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