Serves 2-3 humans
Ingredients
1 lb (454 g) boneless chicken breast, cubed 1/4 cup (960 ml) Paleo Mayo 1 Portobello mushroom, chopped 1/2 cup (480 ml) onion, chopped 1 yellow bell pepper, chopped 1/2 teaspoon (10 ml) dried minced garlic 1/2 teaspoon (10 ml) coarse ground sea salt fresh parsley fresh basil Instructions
Add cubed chicken breast to a 3 quart saucepan, add water until 3/4 of the way full and place on the stove over medium-high heat. Bring to a boil, reduce heat to medium and simmer until chicken is cooked throughout (~20-30 minutes). Keep an eye on the chicken as it comes to a boil. You may need to skim the foam off the top and reduce the heat sooner than expected. Drain the chicken and add to a large bowl along with all remaining ingredients. Stir to combine. Transfer salad to a bowl and serve. If you prepare this chicken salad ahead of time, transfer it to the fridge and the flavors will get better the longer it sits (several hours or even days, not weeks).
Enjoy!
More Recipes You'll Love
Paleo chicken salad is a hearty, mayo-dressed salad with a surprising depth from chopped portobello mushroom. Bell pepper, onion, and dried garlic fold through tender poached chicken, and the whole bowl improves the longer it sits. Make it once and it becomes a permanent part of your lunch rotation.
Pro Tips
- Poach the chicken gently and skim the foam as it rises. Watching the pot at the boil keeps the broth clean and the chicken tender.
- Chop the portobello small. It adds a savory, meaty depth that makes this taste far more complex than a plain chicken salad — but big pieces feel odd in a cold salad.
- Drain the chicken well before mixing. Trapped water thins the dressing and turns the salad sloppy.
- The recipe is explicit that this gets better after several hours in the fridge. Make it in the morning and it will be perfect by lunch.
Frequently Asked Questions
How long does paleo chicken salad keep?
Several days in the refrigerator — the recipe notes the flavors improve over hours or days, just not weeks. Three to four days is the sweet spot.
Can I use rotisserie chicken?
Yes, and it makes this a fifteen-minute recipe. Shred the meat while still warm and skip straight to the mixing bowl.
What should I serve this chicken salad on?
Lettuce cups, paleo bread, or stuffed into an avocado half. It also works beautifully as a dip for vegetable sticks.
Recipe Card
Ingredients
Method
- Bring to a boil, reduce heat to medium and simmer until chicken is cooked throughout (~20-30 minutes).
- Keep an eye on the chicken as it comes to a boil. You may need to skim the foam off the top and reduce the heat sooner than expected.
- Drain the chicken and add to a large bowl along with all remaining ingredients.
- Stir to combine.
- Transfer salad to a bowl and serve. If you prepare this chicken salad ahead of time, transfer it to the fridge and the flavors will get better the longer it sits (several hours or even days, not weeks).
