Hearty Chicken Salad Paleo

This hearty chicken salad has become my go-to lunch option for busy weekdays. Perfect for meal prep, it delivers all the flavor with none of the guilt, making it ideal for paleo, Whole30, and keto lifestyles.

I discovered this recipe during my first Whole30 challenge when I was desperately seeking something beyond plain grilled chicken. Now it's in my regular rotation even when I'm not following any specific eating plan.

Ingredients

• Chicken breasts or thighs: the foundation of our salad providing lean protein you can use pre cooked rotisserie chicken to save time
• Celery: adds essential crunch and subtle flavor choose firm stalks with vibrant green color
• Onion: provides a gentle bite that mellows as the salad rests small red onion works beautifully too
• Carrot: contributes natural sweetness and beautiful color select firm bright orange carrots
• Black olives: deliver briny flavor and healthy fats kalamata olives offer a more intense taste if preferred
• Paleo mayonnaise: the creamy binder that brings everything together look for avocado oil based varieties
• Apple cider vinegar: adds brightness and balances the richness choose raw unfiltered for additional health benefits
• Dijon mustard: provides depth and slight tanginess check labels to ensure it contains compliant ingredients
• Fresh parsley: brings color and freshness always opt for fresh herbs when possible
• Optional addins: personalize with nuts dried cranberries grapes or apples for texture and flavor variations

Step-by-Step Instructions

Cooking The Chicken:

If using raw chicken place breasts or thighs in a pot and cover completely with water. Bring to a gentle boil and cook for 15 to 20 minutes until the internal temperature reaches 165°F. The gentle poaching method keeps the meat juicy and tender compared to more aggressive cooking methods.

Cooling And Preparing:

Remove cooked chicken from the liquid and allow to cool completely on a cutting board. This prevents the mayonnaise from breaking when mixed with hot chicken. Once cooled chop into uniform half inch pieces for consistent texture throughout the salad.

Creating The Base:

Finely dice the celery into small pieces about a quarter inch thick. Slice the onion very thinly or chop finely depending on your preference. Grate the carrot using the large holes of a box grater for ideal texture. Combine these vegetables in a large mixing bowl they create the aromatic foundation.

Assembling The Salad:

Add the cooled chopped chicken to the vegetable mixture. Fold in the sliced olives. In a separate small bowl whisk together the mayonnaise apple cider vinegar and dijon mustard until smooth. Pour this dressing over the chicken mixture and gently fold until everything is evenly coated.

Final Touches:

Sprinkle the chopped parsley throughout the salad and season with salt and pepper to taste. The flavors develop beautifully when the salad rests so refrigerate for at least 30 minutes before serving. Just before serving dust lightly with paprika for a pop of color and subtle smoky flavor.

Save This

The secret to this salad is allowing it to rest before serving. I discovered this accidentally when I made a batch for lunch but got distracted with work calls. When I finally ate it three hours later the flavors had melded beautifully and the texture had reached perfection.

Storage Suggestions

This chicken salad keeps beautifully in the refrigerator for up to four days when stored in an airtight container. The flavors actually continue to develop over the first 24 hours making it an ideal meal prep option. I recommend not adding any crunchy elements like nuts or apple slices until just before serving if you plan to store it for multiple days. They tend to soften and lose their appealing texture over time.

Serving Variations

While delicious straight from the bowl with a fork there are countless ways to enjoy this versatile chicken salad. Serve it nestled in lettuce cups for a light lunch option. Hollow out a tomato or avocado half and fill with a generous scoop for an impressive appetizer. For those not following strict paleo guidelines it pairs beautifully with grain free crackers or wrapped in a cassava flour tortilla. During summer months I love serving it alongside sliced cucumber rounds which work perfectly as edible dippers.

Nutritional Benefits

This protein packed chicken salad delivers significant nutritional advantages beyond just satisfying hunger. The high protein content supports muscle maintenance and provides lasting satiety. Healthy fats from the mayonnaise and optional nuts help with vitamin absorption and provide sustainable energy. The vegetable ingredients contribute important fiber micronutrients and antioxidants making this a truly balanced meal. For those tracking macros this recipe fits perfectly into lowcarb high protein and healthy fat dietary approaches without sacrificing flavor or satisfaction.

Common Queries

→ What type of chicken works best?

Both chicken breasts and thighs can be used. Thighs offer more juiciness, while breasts keep it lean.

→ Can I use rotisserie chicken?

Yes, using rotisserie chicken is a timesaving alternative. Just chop and mix with the rest of the ingredients.

→ Is there a substitute for paleo mayonnaise?

You can use avocado oil-based mayo or homemade mayo for a similar creamy texture and flavor.

→ Which vegetables add the most crunch?

Celery and carrots offer a refreshing, crunchy texture that complements the tender chicken well.

→ How long should it chill before serving?

Chilling the salad in the fridge for at least 30 minutes is recommended for best flavor and texture.