Paleo Chicken Salad Recipe
Chicken salad gets a bad wrap for being a calorie heavy dish, but we created a healthy, lighter version that tastes just as good (if not better) than the original!
Ingredients
Chicken Salad
- 3 cups shredded cooked chicken (about 2 chicken breasts)
- 2 celery stalks
- 1/2 apple diced (we used honeycrisp)
- 1/2 cup slivered almonds
- 1/2 cup grapes halved
Dressing
- 1 cup unsweetened dairy-free yogurt (we used Kite Hill)
- 1.5 tbsp Dijon mustard
- 1.5 tbsp honey
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- Juice from 1/2 lemon
Lettuce Cups
- Butter lettuce
- green onions optional
Instructions
- In a large bowl combine all of the chicken salad ingredients. Mix to combine.
- In a separate bowl, mix together all of the dressing ingredients.
- Pour the dressing over the chicken salad mixture and toss until everything is coated.
- Cover and place in the fridge for at least an hour to chill.
- To serve, place ½ cup of the chicken salad in a butter lettuce leaf and sprinkle with green onion if desired.
Nutrition
Calories: 307kcal | Carbohydrates: 17g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 434mg | Potassium: 423mg | Fiber: 3g | Sugar: 12g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg