Whole 30 Rosemary Chicken Salad

I love this recipe because it is SO simple. And yummy. So very yummy. I actually had it years ago when a friend made us a traditional English Tea and I loved it so much that I tracked her down years later to get the recipe. (The original recipe came from a cookbook called Tea Time by Nancy Akmon. I wrote this recipe in my own words, changing some of the amounts to suit our tastes and added the leafy greens and mustard dressing.)

During the summer I hate cooking hot meals in the kitchen so we eat a lot of chicken salad. Eating the same one all of the time can get old, so we have a few different ones that we roll through. If you are looking for another chicken salad recipe, you can find one here.

Without further ado, a Whole 30 Rosemary Chicken Salad that will rock your socks off (or at least your tastebuds).

Whole 30 Rosemary Chicken Salad

2-3 cooked Chicken Breasts (cubed or shredded; make sure you salt and pepper the chicken before cooking. You can also use a rotisserie chicken but make sure and take the skin off because they probably used sugar on the rub.)3-4 green onions chopped
1/4- 1/2 cup of mayonnaise (your favorite whole 30 compliant one)
1/3 cup green onion
1/2 cup sliced almonds (or choose nut of choice; use as much as looks good to you)
2-3 fresh sprigs of rosemary diced (or 1-2 teaspoons dried rosemary)
salt and peper to taste

Mix together and serve.

Make it a leafy green salad and add spinach underneath with
Dijon Dressing:
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons Dijon
salt and pepper to taste

Mix together and drizzle over the salad.

Enjoy!

(Amazon Affiliate link. I get a small percentage if you buy from my site).