This Paleo Whole30 Lemon Poppy Seed Chicken Salad is a quick, light meal that the whole family will enjoy. Perfect for summer and gluten free, dairy free, and low FODMAP.
I was making some lemon poppy seed desserts (these cookies and scones) and got this idea. Why have I never though of it before? Chicken and lemon are made for each other. My husband came up with the addition of pineapple and it worked so well. The macadamia nuts add a great crunch and pair great with the fresh fruit.
This uses cooked chicken and you can cook it however you want. You can use a store bought rotisserie chicken (check ingredients for no unwanted oils and spices), a leftover roast chicken, cooked in the Instant Pot, or baked. I baked mine since I know that’s what most people will do. It took about 35 min at 400° for the chicken breast I used. It will be less if you’re using tenders or boneless skinless thighs.
Low FODMAP Salad
This chicken salad is low FODMAP by using garlic oil and chives for the garlic and onion flavor. If you need low FODMAP and want to switch out ingredients, just make sure they’re low FODMAP still. For instance, cashews would not be a good replacement for the macadamias since they are high FODMAP. CLICK HERE for more info on low FODMAP.
If you don’t need low FODMAP then feel free to use garlic powder, leave out the oil and use chopped red onion.
I hope you try this easy, bright meal. It’s definitely great for summer when you want something cool.
Here are my other chicken salads you may enjoy: Paleo Whole30 Chicken Salad, Paleo Pesto Chicken Salad and Paleo Berry Chicken Salad.
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Paleo Whole30 Lemon Poppy Seed Chicken Salad
- 2 pounds cooked, chopped chicken
- 3/4 cup paleo mayo
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon garlic oil
- 1 tablespoon poppy seeds
- zest 2 lemons
- 4 tablespoons lemon juice
- 2 tablespoons chopped chives
- 3/4 cup chopped fresh pineapple
- 1/4 cup chopped macadamia nuts for topping
- Add chicken to a large bowl. Add in mayo, salt, pepper, garlic oil, poppy seeds, lemon zest and juice, chives and pineapple. Stir well until everything is well mixed. Top with macadamias right before serving so they stay crunchy.
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