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Paleo Chicken Salad

A refreshing chicken salad featuring tender shredded chicken, sweet grapes, crisp apples, and crunchy pecans in a creamy dressing, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts A lean protein that forms the base of the salad.
  • 1 leaf bay leaf Adds aromatic flavor during the poaching process.
  • 1 tablespoon black peppercorns Optional seasoning that enhances overall taste.
  • 4 cups chicken broth Keeps the chicken moist and adds richness.
Salad Ingredients
  • 1 cup seedless red grapes Sweet and juicy component for a refreshing bite.
  • 1/2 cup white onion Adds a mild, crisp flavor that complements the salad.
  • 1 cup pecans Provide a crunchy texture and nutty taste.
  • 1 cup celery Adds crunch and freshness, balancing out the flavors.
  • 1 piece green apple Offers a sweet and tart contrast to the other ingredients.
  • 1 tablespoon fresh tarragon Introduces a unique herbal note that brightens the dish.
  • 1/2 cup mayonnaise Creamy base that binds the ingredients together.
  • to taste salt & pepper Essential seasonings to enhance flavor.

Method
 

Preparation
  1. Prepare the poaching liquid by filling a medium-sized pot with water, seasoning it with salt, and adding a bay leaf and peppercorns if desired.
  2. Bring the pot to a boil over medium-high heat, then reduce the heat and let it simmer for about 10-12 minutes, until the chicken reaches an internal temperature of 165°F.
  3. Transfer the cooked chicken to a bowl and shred it finely using a stand mixer or by hand with forks.
  4. Stir in half a cup of the poaching liquid or chicken broth to keep the chicken moist and allow it to cool completely.
  5. Preheat the oven to 350°F and toast the pecans on a baking sheet for 5-8 minutes until fragrant, then chop them after cooling.
Combining Ingredients
  1. Once the chicken has cooled, add in the white onion, celery, grapes, green apple, tarragon, pecans, and mayonnaise, stirring until well mixed.
  2. Season with a pinch of salt and pepper to taste, adjusting as needed.
  3. Serve with cucumbers, celery, bell peppers, or over a fresh salad.

Notes

For best texture, shred the chicken while warm. Store salad in an airtight container in the fridge for up to three days. This salad is best enjoyed fresh but can be kept for a couple of days. Serve with fresh vegetable dippers for a light, healthy appetizer.