Strawberry Poppyseed Chicken Salad

This easy, low carb chicken salad is a sweet & tasty spin on a classic recipe. Serve as a chicken salad wrap on your favorite gluten-free tortilla, over a bed of lettuce, or as a sandwich on delicious gluten-free sourdough bread.

Course Lunch

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 418kcal

Author Mary Smith

Ingredients

3 cups cooked shredded (or diced) chicken Rotisserie works great, just check your ingredients if doing Whole30 or if you have Celiac!
1 cup sliced strawberries
¼ cup red onion diced
¼ cup chopped pecans
3 stalks celery diced
⅔ cup mayo use 1/3 cup fat free Greek yogurt + 1/3 cup mayo for a lower fat option (won't be dairy free anymore)
2 tbsp lemon juice
1 tbsp poppyseeds
1 tbsp maple syrup feel free to add a little more if you like it sweeter!
½ tsp sea salt more to taste

Instructions

Combine all of the ingredients in a large bowl and mix well to combine.
Serve on a salad for paleo, or on bread of choice for a yummy sandwich! Enjoy!

Notes

How to Serve: Serve this chicken salad on a bed of lettuce for paleo, or on gluten-free bread of choice for a yummy sandwich! You can also make this into a chicken salad wrap by using your favorite gluten-free tortilla.

Storage: Store your leftover chicken salad in an airtight container in the refrigerator for up to 4 days. Give it a quick stir before serving.

Nutrition