Paleo Chicken Salad
A flavorful and healthy chicken salad featuring tender shredded chicken, sweet grapes, crunchy pecans, and a creamy mayonnaise dressing. Perfect for picnics, lunches, or light dinners.
Ingredients
For the chicken
- 1 lb boneless, skinless chicken breasts Provide a lean protein base that is easily shredded.
- 1 leaf bay leaf Infuses a subtle depth of flavor during poaching.
- 6 whole black peppercorns Adds a hint of spice to the cooking liquid (optional).
- 4 cups chicken broth Keeps the chicken moist and adds flavor during poaching.
For the salad
- 1 cup seedless red grapes Bring sweetness and juiciness to the salad.
- 1/2 cup white onion Adds a sharp bite to contrast the sweetness of the grapes.
- 1 cup pecans Deliver crunch and nutty flavor.
- 1 cup celery Offers a fresh, crisp texture.
- 1 medium green apple Provides a tart contrast.
- 1 tbsp fresh tarragon Introduces a fragrant, herbal note.
- 1/2 cup mayonnaise Gives creaminess and binds all ingredients.
- to taste salt Essential for seasoning.
- to taste black pepper Essential for seasoning.
Instructions
Preparation
- Add chicken breasts to a pot of water, season with salt, bay leaf, and black peppercorns.
- Heat over medium-high heat until boiling, then reduce to medium and cook for 10-12 minutes until internal temperature reaches 165°F.
- Remove chicken and shred using a stand mixer or by hand.
- Add 1/2 cup of poaching liquid or chicken broth to shredded chicken and stir.
Cooking
- Preheat oven to 350°F. Place pecans on a baking sheet and toast for 5-8 minutes.
- Chop toasted pecans and set aside to cool.
Serving
- In a large bowl, combine shredded chicken, white onion, celery, grapes, green apple, tarragon, and pecans.
- Mix in mayonnaise and season with salt and pepper to taste.
- Serve in lettuce wraps, on crackers, or over greens.
Notes
Let the chicken cool completely before mixing to prevent mayonnaise from separating. This salad can be made a day ahead of time for better flavor.