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A few years ago, I attempted to make a “Paleo” Chicken Salad. I made it, but modified based on what I had on hand. That made it NOT Paleo, but it was DAYUM-good. I thought I had the recipe saved to my phone, but when I went to the grocery store this Sunday to pick up the ingredients, I realized I didn’t have the original recipe I used.
So, I found another recipe on the internet for a “Paleo” Chicken Salad. I used my memory and some of the recipe that I found, plus made some modifications. I served it for dinner last night and Travis, Mr. Anti-Veg, ate it. He ate EVERY BIT; no complaints. I’m STILL in shock.
As I began to type up this post, I learned that it’s actually a Waldorf Chicken Salad in the non-Paleo world and I dare to say it’s better than Arby’s Chicken Salad (and way cheaper).
Yesterday morning when I packed the goodies to take to work, I was excited for my coworkers to taste it. We’ve been doing a lunch club kinda thing and it’s been working out well. I was literally salivating all morning for a bite of my chicken salad. There was one tweak I made that totally altered the taste, in a good way….in an amazing way. I had to buy
a healthy snack potato chips from the health food store vending machine to get by until 11:30 a.m.
The only thing I would have done differently is WAIT to make it until split chicken breasts go on sale for $0.99/lb and cook them in the crockpot so they fall off the bone. You can still do chicken breasts only in the crockpot for a nice, natural shred. This time, I baked them in the oven and after letting the chicken breasts rest after taking them out of the oven, I sliced/shredded the chicken with a Chef’s knife.
WARNING! This is NOT a Paleo recipe!
It can be modified to BE Paleo-friendly, but it’s all on you!
Without further adieu, here’s the recipe!
- 1-1/2 lb. of boneless, skinless chicken breast
- 1/2 cup of dried cranberries or 1/2 cup of golden raisins
- 1 cup of celery; chopped
- 3/4 cup of grapes, sliced (I use red)
- 1/2 cup of walnuts, chopped
- 1/4 cup of red onions, diced (optional)
- 1/2 cup of bacon bits (optional)
- 1 avocado, diced
- 1 medium apple, chopped (I used Honeycrisp)
- 1 cup Kraft Olive Oil Mayonnaise (or more to taste)
- 5 tbsp. coconut oil (unhardened)
- 1 tsp lemon juice
- Sea salt and fresh ground black pepper to taste
- Baking Dish
- Parchment paper (optional)
- Preheat oven to 400 degrees F.
- Prep the baking dish by coating with 2 tbsp. coconut oil (unhardened)
- Pat the chicken breasts dry and rub with a bit of coconut oil.
- Lightly season with sea salt and fresh ground black pepper to taste.
- Cover with parchment paper, lightly oiled on the side that touches the chicken for extra moist chicken (optional, but recommended), so that it's snug around the chicken.
- Bake until the temperature is 165 degrees F. The juices will run clear and the color will be opaque white all the way through (no pink). Total cooking time for the chicken will be around 30-40 minutes.
- While the chicken is cooking, prep and combine the celery, grapes, walnuts, apple and onions. I use a deep rectangular dish plastic storage dish; approximately 8 cup capacity.
- Add dried cranberries or golden raisins and bacon bits.
- Add mayonnaise, remaining coconut oil and lemon juice.
- Season with sea salt and pepper.
- Place the lid on the container and toss.
- If you're ready to eat, go ahead and prep the avocado (chopped).
- Otherwise, store the mixture in the fridge, covered, until the chicken is done.
- Once the chicken is done and has cooled for about 10 minutes, slice, then chop.
- Add chicken to the mixture and avocado, then toss again.
- It's ready to eat or you can store it in the fridge for up to 3-4 days.