All I can say about this recipe is WOW! It is truly like no other Paleo Chicken Salad; it’s actually the best chicken salad I’ve ever had! Talk about a meal with a ton of fresh flavor! After making this recipe last night, I feel I must share it with everyone! This can be served in a bowl, in an avocado “cup”, lettuce wraps, or on grain-free bread if you’re into that! I wish I could take credit for this meal, but I found this recipe from one of my favorite bloggers, Heather, from Multiply Delicious.
I find that chicken salad isn’t usually the quickest dish to make, but this one only took about 30-35 minutes! But here’s the thing… it’ll actually save you time later in the week. Why so, you ask? Because the best part about this Paleo Chicken Salad is that you can make it once and eat it all week. When I’m at LSU and I know the week will be super busy with studying for exams, I usually cook my food on Sunday for the whole week. Chicken Salad is amazing left over.
If you think this recipe looks tasty and you want more like it, consider downloading an eBook from Multiply Delicious’ website. This eBook called Paleo Recipes For Everyday is an awesome way to start your Paleo cooking. Maybe you feel lost about what to start eating on a Paleo Diet, or you simply get bored with the same meals you’ve been cooking. If this is you, definitely consider this eBook. I’ve read and tried many Paleo recipes during my journey and her’s are flawless!
- 4 skinless chicken breasts (about 2 pounds total)
- 4 bay leaves
- 1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here)
- 2 garlic cloves, finely chopped
- 1/2 cup unsalted, roasted almonds, finely chopped
- 1/2 large red onion, diced
- 1/2 a bunch asparagus, roasted and diced into small pieces
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley chopped
- 2 roasted bell peppers (red or yellow peppers), skin removed and diced (recipe below)
- salt and pepper to taste
- 1/3 cup fresh parsley, tightly packed
- 1/3 cup fresh basil, tightly packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon gluten-free Dijon mustard
- 1 teaspoon minced garlic
- 1/4 teaspoon sea salt
- 1/4 cup extra-virgin olive oil
- fresh ground pepper to taste
- Preheat oven to 450 degrees. Line a baking sheet with foil and spray with coconut oil, set aside. Cut the peppers in half and clean out the seeds and innards. Place them on a baking sheet skin side up. Bake peppers for 15 to 20 minutes. Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large ziploc bag. Close and let sit for 20 minutes or so (or until the peppers have time to cool and “sweat”). Once they have cooled you will be able to peel the skins right off. What you will have left is a moist, wonderfully cooked pepper. Yummy!
- Toss asaragus in a little olive oil and season with a little salt and pepper. Roast in the 450 degree oven for 5-10 minutes, depending on size of asparagus, while bell peppers roast. Remove and allow to cool before cutting into small pieces.
- Put the bay leaves and the chicken broth in a large pot with a lid and bring stock to a simmer. Add the chicken breasts to the pot. Return the broth to a simmer. Cover the pot. Turn off the heat. Let the chicken steep in the stock for 30 minutes to an hour.
- While the chicken is cooking, chop the other ingredients – garlic, almonds, onion, asparagus, basil, parsley, roasted bell peppers – and add to a large bowl. Sprinkle with a little salt and pepper.
- When the chicken breasts are cooked, remove them from the broth and let them cool. When they are cool enough to handle, shred the chicken breasts into bite-size pieces by hand. Mix the chicken pieces in with the rest of the ingredients.