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Paleo Chicken Salad

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 1 lb chicken breast
  • 1/3 cup avocado-oil mayo
  • 1/3 cup grapes or apple chopped
  • 1/4 small red onion finely diced
  • 1/4 cup almonds or pecans finely chopped (optional)
  • 3 stalks celery finely chopped
  • 1 lemon zested
  • 1 tbsp dried chives
  • 1 tbsp dried parsley
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried dill

Instructions
 

  • Bring a pot of water to a boil on the stove. Add in chicken and cook until internal temp reaches 165F. Once fully cooked, remove from pot and finely chop with a knife. Alternatively you can also pulse in a food processor.
  • Add chicken to a large mixing bowl with all remaining ingredients. Use a large rubber spatula to mix everything together. Add additional mayo to reach desired consistency, and adjust seasonings to taste.
  • Serve on sourdough, with crackers and carrot sticks, in a lettuce wrap, or in a small bowl with additional sides. Store in an airtight container in the fridge for up to 5 days.

Notes

You can also cook chicken in a crock pot on low for 6 hours, or roast in the oven for 25-30 minutes before chopping. 
I suggest using avocado-oil mayo, my favorite brand is Chosen Foods, but any one that uses only avocado oil (no seed oils).
You can sub in whatever mix-ins you like! Grapes, apple, dried cranberries, raisins, celery, walnuts, pecans, etc.
I love making this a curry chicken salad by adding in 1 tbsp curry powder and raisins instead of grapes.