Creamy Rosemary and Red Grape Chicken Salad {Paleo; Whole30-Friendly}
Prep time: 
Cook time: 
Total time: 
Yield: 2 to 4 servings
Creamy Rosemary and Red Grape Chicken Salad is a flavorful way to dress up ordinary chicken salad.
  • About 1¼ cups cooked, chopped chicken breast (see Note)
  • 1 large stalk celery, thinly sliced cross-wise
  • 1 cup seedless red grapes, halved
  • ½ small-medium onion, finely diced
  • ½ cup mayo
  • 1 tablespoon organic raw, unfiltered apple cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon minced fresh rosemary
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼ cup chopped fresh parsley
For garnish:
  • 2 tablespoons toasted sliced almonds
  1. Stir together all ingredients for the salad.
  2. Serve immediately or store covered in the fridge for up to 2 days before serving. (If making ahead, wait to stir in the rosemary until right before serving.)
  3. Sprinkle the almonds on top right before serving.
Chicken: This salad is the perfect use for leftover chicken or turkey, or for a store-bought rotisserie chicken. But it is delicious enough to warrant poaching chicken breast if you don’t have leftovers on hand. To do so, for enough chicken for this recipe, place ½ lb (225 g) raw boneless, skinless chicken breasts in a single layer in the bottom of a medium saucepan; add chicken stock, vegetable stock, or water so that the chicken is covered by about 1 inch of liquid. Add a splash of vinegar (I use apple cider vinegar for this) and a generous pinch of sea salt and black pepper, along with any seasonings you like, such as carrot, celery, onion, garlic, bay leaves, thyme, parsley, etc. Turn the heat on medium and bring to a simmer; turn the heat down slightly to keep it at a simmer, and cook until the chicken is fully cooked (there should not be any pink), about 15 to 20 minutes. Drain off the water, cool the chicken, and then chop it to use in this salad.

Whole30 Version: Omit the honey and Dijon, reduce the vinegar to 1 teaspoon, and add ¼ teaspoon dried mustard powder.
Recipe by An Edible Mosaic™ at