This Thanksgiving Chicken Salad is a simple and easy no-cook salad recipe with all of the flavors of my favorite holiday! Served in lettuce wraps to keep it Whole30 & low carb!

Chicken Salad happens to be one of my favorite foods, and Thanksgiving is my favorite holiday. It’s only appropriate that we combine them, right?! For real though, the reason I named this Thanksgiving Chicken Salad is because the flavors remind me of Thanksgiving leftovers. Have you ever made a sandwich the day after (or the night of LOL) Thanksgiving with turkey, mayo, cranberry sauce and stuffing? Then this chicken salad will be your JAM!

I used a rotisserie chicken from Whole Foods to keep this super simple, but you can also poach some chicken breasts if you don’t have cooked chicken on hand! Many regular rotisserie chickens have a bunch of additives, gluten, sugar, and other junk – so make sure to check ingredients!

How to poach chicken breasts:

Simply bring a pot of water + your chicken breasts to a boil. Cover, remove from heat, and let it sit (covered) for 10 minutes. All done! Drain and shred your chicken, and you’re ready to add it to the salad.

I love getting organic chicken from Butcher Box – it’s seriously the best chicken I’ve ever had!

I added dried cranberries (if doing Whole30, Made In Nature brand is compliant!), Granny Smith apples, red onion, pecans (I get raw pecans at Trader Joe’s), celery, and a poultry herb blend (rosemary, thyme, parsley, and sage) into this chicken salad. My favorite mayo is Sir Kensington’s avocado oil mayo, which is now SUGAR FREE! It’s the best tasting mayo in my opinion, and I love to get a big jar of it at Costco.

You can eat this chicken salad plain, on a sandwich, or on butter lettuce wraps like I did (shown below). And this is a PERFECT recipe to use with leftover turkey from Thanksgiving!!

Looking for other quick no-cook recipes? Check out my Buffalo Tuna Salad!

Ok, let’s get cookin’!

Thanksgiving Chicken Salad Lettuce Wraps

A quick and easy chicken salad recipe with all of the flavors of fall & Thanksgiving!
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  • 3 cups cooked chicken, diced, I use Whole Foods Rotisserie Chicken
  • ½ cup chopped celery
  • ½ onion, chopped
  • 1 Granny Smith apple, cored and diced
  • ½ cup dried cranberries
  • ½ cup pecans
  • ½ cup mayo
  • ½ tsp dried parsley
  • ½ tsp dried thyme
  • ½ tsp dried sage
  • ½ tsp dried rosemary
  • ½ tsp sea salt
  • 1 head butter lettuce, (for serving)


  • Combine all ingredients (minus butter lettuce) in a large bowl.
  • Mix well to combine. Serve in Bibb lettuce wraps. Enjoy!


*You can make this ahead of time and store it in the fridge for up to 4 days.
*To poach chicken breasts quickly, cover them with water in a medium sauce pan and bring to a boil. Cover and remove from heat. Let them sit for 10 minutes, then drain and shred!


Calories: 535kcal, Carbohydrates: 23g, Protein: 29g, Fat: 37g, Saturated Fat: 6g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 91mg, Sodium: 561mg, Potassium: 503mg, Fiber: 4g, Sugar: 17g, Vitamin A: 1505IU, Vitamin C: 5mg, Calcium: 53mg, Iron: 3mg

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