I really enjoy chicken salad for a light lunch option. You can make up a large batch and use it up all through the week. This salad can be placed in lettuce wraps, romaine lettuce or endive boats. I have also served it in tomatoes or even fresh peppers. This recipe can be easily adapted to personal preferences.
Paleo Chicken Salad
This recipe can be made ahead in a large batch. It can be easily adapted to personal taste choices as well as given variety anytime you want to change it.
Author: Jessica Schieber
Course: Lunch
Cuisine: American
Ingredients
- 1 - 2 lbs. chicken, cooked and cut into small chunks (I used rotisserie chicken to demonstrate ease, but you can roast your own, use an electric pressure cooker, bake chicken breasts, or even used canned chicken)
- ½ cup chopped grapes or apple (optional)
- 3 stalks celery finely chopped
- 1 small onion or 2 Leeks chopped
- 2 cloves garlic, minced (can use jarred)
- ½ cup mayonnaise (homemade or Primal Kitchen brand)
- 5 hard boiled eggs, chopped (optional)
- Romaine or endive leaves for wraps/boats (tomatoes or peppers can also be used to serve in)
- Sea salt and pepper to taste
- Herbs of choice to taste (optional: parsley, dill, basil...)
- Seed or nuts of choice (optional: sunflower seeds, pine nuts, sliver almonds, walnuts...)
Instructions
- Mix all ingredients together in large bowl.
- Serve in lettuce boats/wraps or in tomatoes or peppers.
- Store leftovers in covered container in the refrigerator.
