Sunday, January 19, 2014

Chicken Salad (paleo)

Seriously good. Although chicken salad is often a summer food, grapes in michigan are awesome in the fall/winter so with 2 feet of snow on the ground (not kidding) it's chicken salad time. Feel free to add celery, or any other ingredient you enjoy in a salad... Personally hate celery :). It may be eaten plain, in a wrap, or served over greens. 

Chicken Salad

2 chicken breasts
1/2 cup mayo (recipe follows)
2 tsp Red wine vinegar
2 1/2 tsp raw honey
1 cup grapes (halved)
2 green onions (chopped)
1/2 cup toasted, chopped pecans 

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 411
% Daily Value *
Total Fat 33 g51 %
Saturated Fat 2 g10 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 65 mg22 %
Sodium 262 mg11 %
Potassium 306 mg9 %
Total Carbohydrate 14 g5 %
Dietary Fiber 2 g7 %
Sugars 8 g
Protein 24 g47 %
Vitamin A6 %
Vitamin C3 %
Calcium2 %
Iron7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


2/3 cup avocado oil
2 tsp lemon juice
1 egg
1/4 tsp garlic powder
2 tsp Dijon mustard
Salt and pepper
1. Combine all the ingredients in a bowl and whisk until thick. (Side note: I put all the ingredients in a mason jar and use an immersion blender... same result in literally less than a minute and then if you have extra you already have a container to store it :) this recipe will not use it all unless you want it super creamy- it will use most... But mayo will keep about a week in the fridge! 


Preheat oven to 350 degrees
1. Cook chicken- drizzle olive oil, salt and pepper over the chicken and bake 35-40 minutes. 
2. While the chicken is baking make the mayo. 
3. Combine the rest of the ingredients (except chicken and mayo) in a large bowl. Mix. 
4. Chop the chicken in small cubes. Add the chicken to the bowl and start with 1/3 cup of mayo, stirring and adding more if necessary. 
5. Chill at least an hour. 

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