Finding quick and easy food to grab for lunch while running out the door with my dietary restrictions is often difficult. My friend Kelly has similar health issues which cause her even more intense dietary restrictions. Between the two of us, we are constantly looking for new recipes that are both delicious and make our lives easier. During a recent visit to her home in Virginia, she whipped up her fabulous Chicken Salad Recipe, which instantly became a favorite of mine and can easily be tossed into a lunch bag for travel.
Since that visit with Kelly, it has become my favorite on-the-go meal. The best thing about this dish is that you can modify the recipe as necessary to meet your own personal preferences, or based on what is in your fridge! I usually throw it on top of some lettuce and rush out the door. I hope you enjoy it as much as I do!
Resources for speciality groceries in this recipe:
Kelly's Paleo Chicken SaladPrint Me!
- 2lbs Cooked and Cubed Chicken Breast
- 3 Green Onions
- 1/2 Large Honeycrisp or Pink Lady Apple
- 1/2c Red Grapes
- 1c Roasted Pecans
- 1 Tbs Olive Oil
- 1/4c Apple Cider Vinegar
- 1/2c Dried Unsweetened Cherries
- Juice of 1/2 lemon
- 1/2c Paleo Mayonnaise
- Salt and Pepper to taste
Cook chicken throughly as directed on package, or use leftover rotisserie chicken. Cube and set in large bowl.
Add Olive Oil and chopped pecans to a medium sized skillet on the stove, over low heat to roast. Watch closely and stir frequently until the pecans have turned a golden brown, add salt and pepper to taste. Monitor closely as pecans can quickly burn. When finished roasting, add pecans to chicken bowl.
Chop green onions, grapes and apple. Add to chicken bowl with all remaining ingredients.
Mix all ingredients together, adding salt and pepper to taste. Recipe is best if allowed to refrigerate for up to an hour before serving.