HEALTH, PALEO, RECIPIES, WHOLE30 Sonoma Chicken Salad November 26, 2018

Something I like to have on hand during a Whole30 is tuna salad.  It’s something I can whip up quickly and if you make enough, which is easy to do, I can get a few lunches out of it.  But as you can imagine, it can get old pretty fast if you ate tuna salad everyday for lunch.  So a few nights ago, my husband asked me if I could make some chicken salad instead.  I really love Sonoma chicken salad because it has a nice sweet from the grapes and a nice crunch from the nuts (and celery that I add).  It’s also great on it’s own or on top of a bed of greens.  However, aside from having to remembering to buy and cook the chicken ahead of time, most recipes have some sweetener in it, which is a no-go on a Whole30.  So I put my “testing kitchen” gloves on, and got to work.  I used Primal Kitchen Mayo to make my life easier.  I also used Whole Foods’, PLAIN, rotisserie chicken.  That makes things really quick and easy, but the chicken is nice and juicy so I know it will taste great.  I’ll include the cooking instructions if you can’t find a compliant chicken.  Hint: most grocery stores add sugar in their rotisserie chickens.  Insert eye-roll here.

Enjoy!

RECIPE

Ingredients:

  • 1-2 cups of cooked chicken, cut into pieces
  • 1 cup of green or red grapes, sliced in half
  • 1/2 cup walnuts or pecans
  • 2-3 stalks of celery, chopped
  • 1/4 cup mayo
  • 1-2 tablespoons of lemon juice
  • 1-2 tablespoons chopped chives
  • salt and pepper to taste

Instructions:

Put your chicken, nuts, celery and grapes in a bowl.  Mix mayo and lemon juice together in a separate bowl and put over chicken mixture.  Top with chives and add salt  and pepper to taste.

If you can’t find clean rotisserie chicken, you can cook 2-3 (depending on size and preference) chicken breasts in your pressure cooker, I use the Instant Pot to keep things simple.  Just add the chicken and a little water (cover the chicken half way), and set to “Pressure Cook” for 6 min.  Let the pressure release naturally for at least 5 min.  Otherwise, preheat your oven to 375°F and place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil, and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.

tif

 

Tags : , , ,

Leave a comment

Leave a Reply