Who doesn’t love a good chicken salad!? This is my favorite. During one of my classes in culinary school, we had a competition to see who could make the best chicken salad. I made a version similar to this and won. Hopefully, you enjoy it as much as I do.
This chicken salad is one of my favorite recipes. It's perfect if you have extra chicken or need an easy lunch idea. It combines savory and sweet and can be served in a lettuce wrap or a bowl. It's Whole30 and Paleo compatible.
• 5 chicken breasts (about 2.5-3 lbs)
• 2 T avocado oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 C red grapes, sliced in half
• 1 C dried apricots, small dice
• 1 C pecans, roughly chopped
• 1 honey crisp apple, cored & diced
• 1 C mayo, homemade or @primalkitchenfoods
• 6 T coconut aminos
1. Preheat the oven to 400 degrees. In a large skillet on medium heat, add the avocado oil. Season the chicken breasts with sea salt and pepper. Once the skillet is hot, sear both sides of the chicken breasts. Once seared, place the chicken on a parchment-lined sheet pan and place into the oven to bake for 17-20 min.
2. Once the chicken is cooked and no longer pink, set it aside to cool. Once the chicken has cooled, dice it into one-inch cubes and place it into a large bowl.
3. Add the grapes, apricots, pecans, apple, and mayonnaise. Mix everything thoroughly. Add the coconut aminos and continue mixing until everything is combined. Serve in lettuce wraps or eat out of a bowl.
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