Daily Archives: April 30, 2015

Paleo Chicken Salad

Paleo Chicken Salad:

(Makes 6 to 8 servings)

*This chicken salad is DELICIOUS, healthy, and is wonderful served chilled as a spread on my plantain bagels, salted plantain chips, or on top of romaine salad. It is also egg free, which means there is no mayo (however it tastes like it has mayo)! Therefore no worry of getting salmonella using raw eggs (required for most paleo mayo recipes). The recipe also uses STEAMED chicken, which makes the chicken moist and tender rather than dry. This chicken salad can also be frozen for a month in the freezer for later and will stay fresh in the fridge for 4 to 5 days. This is great to make ahead of time for a quick lunch to grab during the week, or even for a picnic! Enjoy!

Ingredients for Chicken Salad:

-3 cups steamed shredded chicken strips

-3/4 cups chopped celery

-3 hard-boiled eggs chopped

-3/4 cup of my Asian Peach Vinaigrette (See recipe on website)

-1 ½ Tbsp. black pepper

-Garlic powder to taste

-Onion power to taste

-Salt to taste

-Pepper to taste

-2 tsp. celery seed

-Dash of paprika for garnish (optional)

-Roasted, salted, sunflower seeds for garnish (optional)

Extra Ingredients for Steamed Chicken:

-Large steamer pot with steamer basket/pot inside.

-1 lemon sliced

-1 Tbsp. dried Rosemary

-1 Tbsp. dried parsley

-1 Tbsp. cumin seeds

-1 Tbsp. Garlic Powder

Method:

To Steam Chicken:

  1. Thaw your chicken strips (about 3 cups worth) overnight in the fridge if frozen or thaw running under cold water.
  2. Fill your pot with water to just below the base of your steamer basket. Remove your steamer basket. Wash and slice one organic lemon and add to the water with your rosemary, parsley, cumin seeds, and garlic powder.
  3. Bring the water to a boil. Place your thawed chicken strips in the base of your steamer basket and place in your pot with the boiling water. Cover tightly with a lid and let steam for 10 to 15 minutes until all pieces are completely cooked through.

For Chicken Salad:

  1. Boil 3 eggs in boiling water for about 10 minutes.
  2. Place your steamed chicken in a large bowl and pull apart into small pieces.
  3. Chop your celery into small pieces and add to your chicken.
  4. Chop your hard-boiled eggs into small pieces and add to your chicken as well.
  5. Add my Peach Asian Vinaigrette (if not already made and in fridge see my recipes!) and celery seed and stir to mix well.
  6. Mix in your salt, pepper, onion powder, and garlic powder (be generous with the onion and garlic powder) to taste.
  7. Serve chilled with a dusting of paprika (optional) and a sprinkle of salted sunflower seeds on top (optional) for garnish.
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