I know, I know, its been too long. I’ve been ignoring my blog. My sister has been in town for a week now and today is her last day. Boo! We’ve really had a great time, just relaxing and hanging out though, which has been really nice. Next week, we’ll have Angel’s family too, so that will be tons of fun. Going to be a busy month for family, whew!
Well, Angel just loves this recipe. Maybe it was the day or his mood, but at the time, he said he liked this more than my “French” Dressing! Whoa, right?!
So yeah. I like chicken salad, but I really hate when the chicken is dry and the chef overcompensates with a lot of dressing. This recipe is easy and great – the chicken is juicy and the dressing just lightly coats everything enough to give it a delicious flavor. I hope you enjoy!
Paleo Chicken Salad
4 Chicken Breasts (whole)
Adobo Seasoning (for dusting the Chicken, about 1 Tbsp)
1 cup Celery (chopped)
½ cup Paleo Mayo
1 Tbsp Dijon Mustard
2 Green Onions (chopped)
¼ cup Walnuts (chopped)
2 Tbsp Tarragon (fresh) or 1 tsp Tarragon (dry)
1 cup Red Grapes (quartered or halved)
1 Tbsp Lemon Juice
1 Tbsp Olive Oil
Sea Salt and Pepper (to Taste)
¼ cup Parsley (fresh)
Lettuce (we like Romaine)
Dust the chicken with the adobo. Fill a medium sized pot with water (enough to cover the chicken) and bring to a boil. Simmer chicken for 3 minutes, then turn off the heat and cover the pot. You want to let the chicken sit (steeping) for about 10-12 minutes, or until the chicken is no longer pink in the middle. Once cooked, remove from water and let cool, about 20 minutes. (this can be done the day before even!)
In another bowl, combine the celery, mayo, mustard, green onion, walnuts, tarragon, lemon juice, grapes, sea salt and pepper. Cut the chicken into ½ inch cubes and fold it and the olive oil into the mayo mixture.
Next, toast some of our Fluffy Paleo Bread in the oven (350 for about 5-10), then top with lettuce (or just use the lettuce as a bowl if you don’t want the bread), tomato, red onion and chopped parsley. Enjoy!