• Author: charlottesmyth
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4


easy and flavorful chicken salad


2 4-6 ounce free range chicken breasts

Primal Palate’s BBQ Rub

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.