Clean & Green Paleo Chicken Salad

While I can't necessarily call this chicken salad “lean” as it's full of fat, it's still my go to recipe for a quick and healthy lunch.

If you're wondering how a recipe with a good amount of fat can be considered ‘healthy'… well, you're in the right place (or on the right webpage, that is).

Not only are healthy fats a huge part of the Ditch Your Nutritionist Online Program, but I have plenty of blog posts which share the benefits of consuming fat on a daily basis. I outlined 4 fabulous reasons to eat more fat here, & shared 5 fatty foods you should be eating for breakfast here.

This recipe contains healthy fats from three of our favorite sources: avocados, olives, and egg yolks.

Avocados

• high in omega 9 fatty acids, also called monounsaturated fats
• great source of fiber
• excellent source of potassium (3xs higher than a medium banana), which is essential to help balance the excess sodium in the average western diet

Olives

• high in omega 9 fatty acids
• contain a small amount of the essential fatty acid, linoleic acid
• antioxidant and anti-inflammatory benefits due to the high phytonutrient content
• ability to reduce blood pressure due to the oleic acid content

Egg yolks

• great source of choline, a crucial micronutrient that assists the liver in processing fats
• natural source of vitamin A, vitamin D, and omega 3 fatty acids
• excellent source of healthy dietary cholesterol

How's that for a nutrient dense, high fat meal? Get to grilling, folks. This chicken salad is about to be your new go to lunch time meal.

Print Recipe

5 from 1 vote

Clean & Green Paleo Chicken Salad (AIP)

Prep Time1 hr

Cook Time20 mins

Total Time19 hrs 12 mins

Course: Main Dish

Servings: 4 servings

Author: Anne Marie

Ingredients

• 2 medium avocados, sliced and diced
• 2 Tablespoons Primal Kitchen Mayo, or my Egg Free Cilantro Mayo for AIP
• 1.5 lbs boneless, skinless chicken breast (cooked and shredded) or 2 cans shredded chicken
• 4 stalks of celery, chopped
• 1/4 cup kalamata olives, chopped, optional
• 2 tablespoons cilantro, chopped
• salt to taste
• romaine leaves, to make lettuce wraps, optional

Instructions

• Mash diced avocado in a large bowl, and stir in mayo.
• Add chicken, celery, olives, herbs, tomato (option), salt and pepper to the avocado/mayo mixture. Stir to combine.

Notes

1. If you're running low on time, swap out the chicken breast for canned chicken.
2. If you're currently following the autoimmune protocol, you can swap out the mayo for 2 tablespoons of my egg free mayo.

Did you try this recipe?Tag me @GrassFedSalsa so I can send you some love!

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