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Side view of Chicken Walnut and Grape Salad on a bed of Arugula on a white plate. There is a blue and white towel along the top with Grapes and Walnuts along the bottom of the image.

Chicken Salad

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Easy Chicken Walnut and Grape Salad with Grapes, Walnuts and Tarragon. Not only is it great on mixed greens but it is great sandwich or wrap! Whole30, Paleo, Keto and Gluten-Free!

  • Total Time: 55 minutes
  • Yield: 8 servings 1x


Units Scale


  • 1 pound boneless chicken breast
  • 6 cups of water


  • Chopped/Shredded Chicken
  • 1 cup of Mayo (make sure compliant if following Keto/Paleo/Whole30)
  • 1 1/2 Red Grapes, quartered
  • 1 cup Celery, finely chopped
  • 1/2 cup Walnuts, chopped
  • 1/4 cup Red onion, finely diced
  • 1/2 teaspoon Tarragon
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Sea salt
  • 1/8 teaspoon Garlic Powder


  1. Bring the 6 cups of water to a boil on the stovetop
  2. Add the Chicken, allowing to cook for about 35 mins till the chicken is 165 degrees
  3. Remove the Chicken from the water and either chop or shred (whatever your preference is)
  4. Add the Chicken and remaining ingredients to a bowl and mix until combined
  5. Store in the fridge for up to three days
  6. ENJOY!
  • Author: Meghan Whitmore {A Twisted Plate}
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free