CHICKEN SALAD
Chicken salad is an absolute go-to Paleo lunch when I’m busy. Sometimes I’ll order it if I’m out, but most of the time I like to make it myself. You can easily add almost any flavor or spice to chicken salad, and it’s delicious served on top of fresh greens or in a big leaf of lettuce as a wrap. Or you can just eat it by itself with a fork. It’s the perfect Paleo staple, whether you’re looking for a full meal or just a snack. SERVES 4
PREP TIME: 10 minutes
COOK TIME: None
2 (12.5-ounce) cans chicken breast
¾ to 1 cup Homemade Mayo (here), depending on desired consistency/creaminess
1 cup grapes, halved
1 celery stalk, diced
1 or 2 scallions, thinly sliced
Salt
Freshly ground black pepper
- In a large bowl, stir together the chicken, Homemade Mayo, grapes, celery, and scallions until well combined. Season with salt and pepper.
- Serve immediately or refrigerate until ready to eat.
VARIATION 1 CHICKEN SALAD WITH APPLES: Replace the grapes with diced apples for more of a crunch—green or red would work, although I’m partial to red. If you’re feeling summery, try diced mango instead.
VARIATION 2 CURRY CHICKEN SALAD: Swap out the grapes for ½ cup raisins and add 1½ tablespoons curry powder if you’re in the mood for something more piquant.
PREP TIP: Canned chicken is easy to find and even easier to use, but if you have 2 or 3 chicken breasts in your freezer or refrigerator and no idea what to do with them, gently boil them for 15 to 20 minutes. Remove them from the water, allow to cool, and shred with two forks.
