In January of 2015 I did Whole30 for the very first time, which turned out to be kind of the beginning of my nutrition journey. One of my FAVORITE, actually definitely my favorite recipe, was this Sonoma Chicken Salad. Although Whole30 was tough, this meal made it doable. Such an easy dish, plus so so so delicious. We eat this quite often in the Biehl household. I found it on the Whole30 Recipes Instagram, I think originally posted by Danika Brysha, so you can thank her for this incredibly tasty meal. It’s great for lunch on the go or a quick dinner! We like to serve it over fresh greens, or Jason likes it in a tortilla.
The original recipe calls for fresh chives and dill, but I usually use dried just because I always have it on hand. We love it either way!
This is also a perfect recipe to try this month during our Sugar Detox! I made it 2 weeks ago and I’m already craving it again. SO so good.
Sonoma Chicken Salad (4 servings)
2 large cooked chicken breasts, diced (organic, free range is always best)
1 cup red grapes, halved
1 cup celery, chopped
1 avocado, diced
1/2 c mayo (I usually use homemade or paleo-style; vegetable oil-free)
2 tbsp fresh dill, minced
2 tbsp fresh chives, minced
1/2 tsp garlic powder
salt and pepper to taste