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With spring just around the corner, and with my love handles still reminding me that I overate during the holiday season, we’ve decided to go on another Whole 30 adventure. This time, we have a small group of friends that are doing it with us, and the emotional support has been amazing. Our group has an ongoing text message conversation that includes what we’re really craving, updates on our emotional states, pictures of what we made for dinner, and loads of encouragement. Last time we did Whole 30, I lost 12 pounds and gained boundless energy. Today is day 8, and it’s already so much easier than the time before. I know what to buy, where to find delicious Whole 30 recipes, and when to prepare meals.

I really hate mayo. I rarely use it on sandwiches, and the sight of it kind of makes my stomach turn. That is, until I made my own. Homemade mayo is SO MUCH DIFFERENT. It’s full of zingy lemon flavor, creamier and less gelatinous than store-bought mayo, and can be used as a base for many recipes such as ranch dressing, chipotle cream sauce, and this chicken salad. In this recipe, I only use about ¼ cup, because I don’t like my chicken salad too creamy, but if you prefer a creamier chicken salad, go ahead and add more.

One of the most helpful tips during Whole 30 is to have something readily available that looks delicious when you’re hungry. You’re technically not supposed to snack on Whole 30, because your meals should keep you full, but if you are in need of something quick, this chicken salad is great. I’ve been taking this chicken salad to work for lunch. It’s great rolled up in a lettuce wrap, served alongside cucumbers for dunking, or simply on its own. Enjoy!

Chicken Salad (Whole 30)
Prep Time: 20 min. Cook Time: 20 min.

Ingredients:

1 lb. boneless skinless chicken breasts
1 cup sliced red grapes
1 cup toasted pecans, roughly chopped
1 cup diced celery
1 cup diced fuji apple
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 teaspoon dried dill
1/2 teaspoon ground cumin
1/2 teaspoon dried mustard powder
1/4 cup Whole 30 mayo (contains raw egg, eat at your own risk)

Preparation:

Preheat oven to 375°. Place chicken breasts on a sheet pan and drizzle lightly with olive oil. Sprinkle a little salt and pepper on each breast. Bake for 20 minutes, or until cooked through. Set aside to cool, then dice.

Place all ingredients in a large bowl and mix until well combined. Taste and add additional seasonings as needed.