Paleo Chicken Salad

This paleo chicken salad is a spin-off of another day’s cooked chicken. The key to easily following the paleo diet is to cook time intensive ingredients in larger quantities than you would eat for 1 meal. Follow this link to read about how I turned Nom Nom Paleo’s roasted chicken and gravy into butternut squash soup and the stuffing I made to accompany the chicken.

Although I loved the chicken and stuffing I had for dinner I wanted something completely different the next day. I’m not the biggest fan of leftovers so I like to cook things that I can eat more than one way. As I eyed the spinach in the refrigerator it became my inspiration to create a salad. My mind began to race with many options but when I saw the homemade mayonnaise I finally settled on chicken salad.

Melissa Joulwan, author of the Well Fed cookbooks, taught me how to make mayonnaise  and I haven’t bought mayonnaise since. I like being able to customize it and decide which seasonings and oil to use. For this particular batch of mayonnaise I used extra virgin olive oil which gave the mayo a hint of the olive oil flavor but BE CAREFUL. Some olive oils are quite bitter and they make a nasty mayonnaise I think. A neutral tasting oil I’d recommend is avocado oil.

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Paleo Chicken Salad

Prep Time

5 mins

 

Servings: 2 people

Ingredients

• 1 TBSP shallot diced
• 1 TBSP apple cider vinegar
• 1 tsp dry tarragon
• 1/2 tsp salt
• 1/2 cup mayo (Primal Kitchen or Homemade)
• 1/2 cup pecan pieces
• 1/2 cup dried cranberries
• diced chicken (2 thighs, 1 breast, 1 leg)
• salad greens

Instructions

1. Combine shallot, vinegar, tarragon, salt and mayonnaise and stir to form a dressing. 

2. Add pecans, cranberries, and chicken. Stir to combine and serve over your favorite greens.
   

Originally posted on February 27, 2017 @ 11:39

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