Paleo Whole30 chicken salad equals creamy, curried chicken and loaded up with yummy veggies. This salad is stuffed into avocados and topped off with fresh herbs and green onions. A delicious, quick and easy Whole30 lunch hack!
make this paleo whole30 chicken salad and take it to go!
I have been on such a curry kick as of late. Curry and turmeric, actually. I think the neon yellow color that it turns my dishes into is what attracts me. Oh, and the smell. I’ve been putting turmeric into my coffee every single morning.
I will need to post my coffee recipe soon because I have made a concoction that I deem as perfect for me.
I wake up in the morning, excited to break out my blender and start my mad science coffee work. Okay, so from coffee to curry… I love chicken salad. Usually, I eat chicken salads filled with grapes, cranberries, nuts, etc.
But hold your horses.
I’m ready to kick up the chicken salad game about twelve notches.
a paleo chicken salad recipe that’s nutritious and filling!
My husband used to come and bring me lunch at work (years ago, at my corporate “normal” job) and every once in a while, he’d surprise me with some gluten free bread and chicken salad.
No, not green salad. He would bring over a couple tubs of chicken curry salad and tuna salad from our neighborhood market.
They were both delicious, don’t get me wrong. What I noticed immediately after trying each of them though, was a strange aftertaste. Then, I read the ingredient list, and there was the culprit: VEGENAISE!
Do not get me wrong- if you are vegan and want to get your pseudo mayonnaise on, by all means grab the Vegenaise.
IT IS NOT FOR ME THOUGH. Why? The first ingredient is soy oil. Plain and simple. Neither my mind nor my body agree with any soy products.
Soon after, I was on a mission to make a quick and easy Whole30 compliant mayonnaise at home.. and I did!
paleo whole30 chicken salad boats
- 2 1/2 pounds pounds organic, boneless, skinless chicken thighs
- 2 1/2 teaspoons curry powder
- 3/4 teaspoon sea salt
- 3/4 teaspoon white pepper
- 1/2 teaspoon ground thyme
- 1 small green apple diced
- 1 small red onion diced
- 2 small yellow or orange bell peppers diced
- 1 cup Homemade Paleo Mayonnaise
- green onions for topping
- fresh parsley for topping
- 4 avocados halved and pitted
This recipe will make a lot of chicken salad (about 10 servings.) I am unsure how many avocado halves it would take to utilize all of the salad. As a point of reference, I calculated the nutritional information for this salad without the avocado.
Rinse chicken thighs in cold water and pat them dry on a cutting board. Remove any excess fat if you’d like.
Bring a large sized pot of water to a boil. Add the chicken and cook until the internal temperature reads 160 degrees Fahrenheit. Make sure you don’t overcook the chicken or it will become tough and dry.
Strain the chicken and leave to cool on a cutting board. After it has cooled, cut the chicken into bite-sized cubes.
Combine your spices in a small bowl and thoroughly rub them into the chicken with your hands. Transfer your spiced chicken into a large bowl (big enough for you to mix everything together well with your hands!)
Add the vegetables and apple to the bowl of chicken and stir until combined.
Pour the mayonnaise over the chicken and vegetables, and give it a really thorough lather/mix with your hands. Make sure everything is completely coated with the mayo.
Cover the bowl with plastic wrap, and let it sit in the refrigerator for at least 1 hour before serving.
Stuff the avocado halves with chicken salad. Garnish with green onions and fresh parsley. Enjoy!
Find complete recipe here