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Makes 3 servings

Macros: 327 cal, fat 16g, carbs 10g, protein 35g, fibre 1g

INGREDIENTS For the dressing

  • 3 tbsp olive oil

  • 1 tbsp red wine vinegar

  • 2 tsp lemon juice

  • 1 tbsp dijon mustard (omit for AIP)

  • 1 tsp sea salt

  • 1/4 tsp black pepper (omit for AIP)

For the chicken salad

  • 1 lb chicken breast, cooked and cubed

  • 2 stalks celery, chopped

  • 1/2 red onion, sliced

  • 3/4 cup red grapes, halved

  • 1 tbsp green onions, sliced


  1. Whisk together the dressing ingredients until well combined.

  2. Combine the cubed chicken with the celery, red onion, grapes, and green onions.

  3. Toss the chicken salad in the dressing and serve chilled in either lettuce cups, or in over a salad.

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