Chicken salad is as classic and American as it gets. Unfortunately, like most “classic Americana” foods, it’s not the healthiest – until now! Meet the healthiest, most Paleo-freindly, and best tasting chicken salad recipe on the internet.
Chicken salad is as versatile as dish as any. It’s a great tailgate food, it fares well at cookouts and parties, it can be eaten alone or used as filling for celery, a dip and you can make enough for a whole army or just a single serving for an afternoon craving.
Recipes like this are life-savers. The more of these you have in your arsenal, the more situations you can handle, enjoy, and stay on the track to optimal health.
CLICK HERE to see the video of me making this dish LIVE on Roanoke’s FOX 21/27!
Per 1 serving
- 1 pre-cooked chicken breast (baked, grilled, broiled, boiled, or steamed)
- 1 TBSP olive oil mayo (avoid canola oil like the plague) (You can also use an equal amount of plain Greek Yogurt in place of the mayo) TODAY, we used PRIMAL KITCHEN PALEO MAYO (made with avocado oil & cage-free eggs)
- 1/4C sliced or chopped almonds
- 1 TBSP diced organic celery
- 1 TBSP diced red onion
- Rosemary, sea salt, black pepper
To make larger number of servings, simply multiple each ingredient by the desired number of servings. For example, for 5 servings (one for each day of the work/school week) simply bake or grill 5 chicken breasts, and combine with 5 TBSP mayo, onions, celery, and 1 1/4C (5 x 0.25) sliced almonds. When you let this dish chill in the fridge for a few days, the flavor only gets better!
There are an infinite number of ways to alter or adjust this base recipe. You’re only limited by your own creativity. Here are a few ideas:
- Add BACON!
- Use avocado or guacamole instead of mayonnaise
- Add cranberries or grapes
- Use tuna instead of chicken
- Add turmeric or curry spice instead of rosemary
- Use pecans or walnuts in place of sliced almonds