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This Five Spice Chicken Salad is the perfect whole30 lunch option you can prep ahead of time and throw on a salad, eat by itself or on sweet potato rounds! Healthy and delicious!

Five Spice Chicken Salad


  • 4 cooked chicken breasts
  • 4 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons coconut aminos
  • 2 teaspoons five spice powder
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup packed shredded kale*
  • 1 cup shredded & chopped brussels sprouts*
  • 1 cup red & green cabbage*

Sweet Potato Rounds:

  • 2 sweet potatoes
  • 1 tablespoon avocado oil
  • salt, pepper and garlic powder


  1. Chop chicken breasts into cubes or shred it with a fork and place into a large bowl. In a separate small bowl combine mayonnaise, apple cider vinegar, coconut aminos, five spice powder, ginger, garlic powder, salt and pepper and stir to combine. Pour sauce over chicken and toss to coat. Add in kale, brussels sprouts and cabbage and stir again to coat everything in sauce. Season with salt to taste.

Sweet Potato Rounds:

  1. Preheat oven to 425 degrees. Slice sweet potatoes width wise into rounds about 1/4″ inch. Lay them flat on a foil lined baking sheet (or 2 if they don’t all fit on one). Drizzle the oil over them and toss to coat. Sprinkle salt, pepper and garlic powder over them to desired preference. Roast for 15 minutes then flip and cook for an additonal 20-25 minutes until lightly browned.


  • Serving Size: 4