Are you ready for another Whole 30 recipe to break up the boredom! I’ve been taking this salad to work this week and I’m loving it! When I eat food like this I really don’t feel like I’m sacrificing anything at all. This has been fun coming up with recipes that I know I will still eat on a regular basis even when we are done with the Whole 30 (which I must say is tomorrow!!!) 🙂 Don’t worry I still have a few more up my sleeve to share with you all that are great for Whole 30, Paleo, Low Carb, or just plain old eating tastey healthy food. So here we go….
Start by dicing up your cooked chicken, zucchini, and sweet peppers and putting them in a good sized bowl. Add in your walnuts and rasins.
In a small bowl, whisk together the mayo, red wine vinegar, brown mustard, garlic and onion powders, celery salt, nutmeg, and salt & pepper. Here is a link to the home made mayo.
Pour the dressing over the salad ingredients and stir together until everything is coated good.
I like to eat mine on top of some fresh chopped romaine lettuce, but it would be equally yummy with some big pieces of lettuce as a wrap. It’s just easier for me to eat it at work with a fork so I don’t make a complete mess of myself, which of course I still do most of the time. 🙂 Enjoy!
Check out my Whole 30 Creamy Orange Chipotle Dressing and my Whole 30 Creamy Balsamic Chicken and Brussel Sprouts!
- 5 oz cooked diced chicken breast
- 1/2 sweet pepper, diced
- 1/2 medium zucchini, diced
- 1/2 oz chopped walnuts (2-3 T)
- 2-3 T rasins (make sure there is no added sugar for Whole 30)
- 1 T Olive Oil Mayo (Home made if Whole 30. Recipe link above)
- 1 1/2 t red wine vinegar
- 1 t brown mustard
- 1/4 t garlic powder
- 1/8 t onion powder
- 1/4 t celery salt
- 1/8 t nutmeg
- kosher salt and fresh ground pepper to taste
- Start by dicing up your cooked chicken, zucchini, and sweet peppers and putting them in a good sized bowl. Add in your walnuts and rasins.
- In a small bowl, whisk together the mayo, red wine vinegar, brown mustard, garlic and onion powders, celery salt, nutmeg, and salt & pepper.
- Pour the dressing over the salad ingredients and stir together until everything is coated good.
- Eat it either over chopped lettuce or as a lettuce wrap.
- You can easily prep all the veggies and chicken for this and have it all diced up in the fridge. Makes it super easy to pull out for lunch and throw together in a flash!
Thanks for sharing!!! This one sounds delicious.