Paleo Chicken Salad
A light yet filling chicken salad bursting with flavor from fresh fruits and creamy mayonnaise, perfect for meal prep or a healthy lunch.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts A lean protein source.
- 1 leaf bay leaf Adds flavor during poaching.
- 1 teaspoon black peppercorns Optional, enhances flavor.
- 1 cup chicken broth Keeps chicken moist.
For the Salad
- 1 cup seedless red grapes Provides natural sweetness.
- 1/2 cup white onion Adds crunch and flavor.
- 1 cup celery Offers refreshing crunch.
- 1 medium green apple Adds crisp texture and sweetness.
- 1 tablespoon fresh tarragon Imparts a bright, herby flavor.
- 1/2 cup mayonnaise Provides creaminess.
- to taste salt & pepper For seasoning.
For Toasting
- 1/2 cup pecans Adds a satisfying crunch.
Instructions
Preparation
- Prepare the Chicken: Add chicken breasts to a medium sized pot filled with water. Season the water with salt and, if desired, add bay leaf and black peppercorns.
- Boil the Chicken: Heat the pot over medium-high heat until boiling. Reduce to medium and boil chicken for 10-12 minutes until it reaches 165°F.
- Shred the Chicken: Remove chicken to a bowl. Shred using a stand mixer or hand mixer until finely shredded. Add 1/2 cup of poaching liquid or broth and stir.
- Allow the chicken to cool completely before adding mix-ins.
Cooking
- Preheat the Oven: Preheat to 350°F.
- Toast the Pecans: Toast on a baking sheet for 5-8 minutes until fragrant. Chop and cool.
Serving
- Combine Ingredients: Add to chicken the white onion, celery, grapes, green apple, tarragon, and pecans, along with mayonnaise. Stir until well combined. Add salt & pepper to taste.
- Enjoy: Serve chilled on its own, with vegetables, or on crackers.
Notes
For a low-carb option, serve in lettuce cups. Can also use rotisserie chicken for convenience. Healthier twist by replacing mayonnaise with avocado.