Paleo Chicken Salad
Author: Jessica Schieber
Course: Lunch
Cuisine: American
- 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...)
- 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.
Recipe by WellStone Gardens at http://wellstonegardens.com/chicken-salad/
3.5.3208