There are so many chicken salad recipes out there. I’m sure mine is not revolutionary, but it is hella delicious! During this Whole30, I want to create recipes that are easy but packed with flavor. This chicken salad will be the perfect addition to your meal-prep spread. Now I know a lot of professionals struggle to pack healthy lunches that do not need to be heated up. So, lucky for you, this recipe will easily become a part of your routine.
I definitely want every layer of this salad to be packed with flavor. So I decided to use cook the chicken myself instead of using rotisserie or pre-cooked chicken. To season the chicken breasts, I used Primal Palate’s BBQ Rub. Apart from the fact that it is delicious, the majority of their seasonings are Whole30 friendly. So many “seasonings” out there are packed with a lot of crap we can’t even spell. So it’s so important to me to support small and large businesses who are actively creating products that are truly changing the way we view food.
Delicious Chicken Salad
WHOLE30 II PALEO
HOW TO SERVE
Chicken salad is very versatile. From making a sandwich to a delicious side dish, it is the perfect addition to brunch, lunch or dinner. But, when on a Whole30, these are the ways I get the most out of my chicken salad:
- Sweet potato sandwich: the perfect way to have a chicken salad sandwich on a Whole30 or as part of a paleo lifestyle. simply sandwich the chicken salad between two SWEET POTATO TOASTS for a delicious meal or snack.
- Chicken salad wrap: Wrap your chicken salad, along with shredded carrots and cucumbers in collard leaves and enjoy.
- Lettuce boats: probably one of the easiest ways to enjoy your chicken salad. Simply spoon your salad into individual lettuce leaves and enjoy.
easy and flavorful chicken salad
2 4-6 ounce free range chicken breasts
2 tbsp. avocado oil
2 scallions (minced)
1/2 a bell pepper (finely chopped)
2 tbsp. freshly chopped cilantro leaves + more for garnish
1/2 cup mayo (Primal Kitchen Foods avocado mayo is compliant)
1 tbsp. yellow mustard
1/2 tsp. crushed red pepper flakes
1 tbsp. raw pumpkin seeds
To start, slice each chicken breast in half lengthwise (place palm on top of each chicken breast and use a sharp knife to slice through the chicken starting at the thicker end) and season with bbq rub. Then heat avocado oil in a large skillet and sear chicken for 3-5 minutes on each side until cooked through. Remove chicken from the pan and let it rest for 7-10 minutes until completely cooled. Then chop chicken into small cubes and transfer to a large mixing bowl.
Add the rest of the ingredients (except the pumpkin seeds) to the bowl and toss to combine. Transfer to a serving bowl, garnish with cilantro and pumpkin seeds. Serve immediately or chilled.
Chicken salad will keep in the fridge for 2-3 days.