Best Paleo Chicken Salad
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A paleo-friendly chicken salad with shredded chicken, crunchy vegetables, apple, dried cranberries, and pecans, tossed in a homemade herb mayo. Perfect for a quick lunch served over greens or in lettuce wraps.
Ingredients
- 3 cooked chicken chopped or shredded
- 59.1 ml onion diced
- 2 celery stalks diced
- 1 apple diced
- 118 ml dried cranberries
- 118 ml chopped pecans
- 158 ml homemade mayo
- 2 garlic minced
- 2.46 ml fresh rosemary minced
- 2.46 ml fresh thyme leaves
- 2.46 ml lemon juice
- Sea salt and black pepper
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 163 mg
- Iron: 1.91 mg
- Magnesium: 49.3 mg
- Phosphorus: 207 mg
- Potassium: 590 mg
- Zinc: 1.67 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml dried cranberries
- 118 ml chopped pecans
- 158 ml homemade mayo
- 2.46 ml fresh thyme leaves
- 2.46 ml lemon juice
- Sea salt and black pepper
Prepare
- 3 cooked chicken, chopped or shredded
- Dice 59.1 ml onion
- Dice 2 celery stalks
- Dice 1 apple
- Mince 2 garlic
- Mince 2.46 ml fresh rosemary
Let's Cook
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Step 1.
In a large bowl, combine the chicken, onion, celery, apple, cranberries, and pecans. Sprinkle with a little salt and pepper, then toss to distribute evenly.
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Step 2.
In a small bowl, whisk together the mayonnaise, garlic, herbs, and lemon juice until smooth and well combined.
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Step 3.
Pour the mayonnaise mixture over the chicken mixture and toss until everything is evenly coated. Taste and adjust seasoning with additional sea salt and black pepper as desired.
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Step 4.
Serve the chicken salad over a bed of salad greens, on its own, or spooned into lettuce wraps.