Quick and Easy Paleo Chicken Salad
I modified a chicken salad recipe a friend gave me years ago to come up with this quick, delicious paleo and whole 30 approved version. Now, I’m excited I can eat my chicken salad on a bed of greens or as an “unwich” and I’m set for lunch for the week!
I am about half way through the whole 30 currently, and for me, the hardest part has been lunches, as eating random leftovers of my kids’ peanut butter and honey sandwiches and hummus and pretzels isn’t exactly allowed. Normally, I eat a lot of left-overs for lunches, but the meals I have been making haven’t usually been leaving us with enough for left-overs for the week. So I like something I can grab easily and eat while feeding the baby, getting the toddler and preschooler their food and then quickly get on to the BIG goal of the day: everyone down for their nap at the same time (can all the mamas say, “Amen”?).
First step:
Make your cook shredded chicken (I usually use 3-4 breasts). You can boil them, but my new favorite way is to cook them in the instant pot. I throw them in there (Frozen) with about a cup of pineapple juice. You can add some salt if you wish. I set the pressure cook time to 15 minutes, and let it do it’s thing.
Fun Tip:
When it’s done, a quick way to shred the chicken is to use your Kitchen Aid 
Now the cast of characters:
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cook, shredded chicken
grapes
green onions
chopped pecans
avocado
Tessa Mae Ranch dressing
to be honest, I didn’t measure anything. You can’t really hurt this recipe. I took about a handful or two of red grapes and chopped them up in my ninja chopper (I love that thing: you can get one here
I use the Ninja
Then I cut up an avocado, added a few good squirts of tessa mae’s and mixed it all together.
Quick and Easy Paleo Chicken Salad
Delicious, easy and whole 30 approved chicken salad. Make this and you have your lunch for the week!
Ingredients
- 3-4 chicken breasts
- 1 cup red grapes (chopped)
- 3 green onions (chopped)
- 1/2 cup pecans (finely chopped)
- 2-4 tbsp Tessa Mae Ranch Dressing
- 1 avocado
Instructions
-
cook and shred chicken (or use approved rotisserie chicken or canned chicken)
-
chop the grapes, green onions, pecans, and avocado and add to the chicken. Each off these amounts are just estimates. You can add more or less depending on your preferences.
-
drizzle with 2-4 tbsp of tessa mae's dressing. I usually start out with less and add more if it is too dry.
-
serve on a bed of greens or enjoy as and unwich (wrapped up in a piece of romaine)
You may also enjoy this post that has several of the meals our family eats on a regular basis (when we aren’t doing the whole 30).
