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.
- 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
- 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
- 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.
Clean & Green Paleo Chicken Salad (AIP modification)
For the marinade
- 2 tablespoons apple cider vinegar
- 2 tablespoon extra virgin olive oil
- 1 teaspoon dried thyme (chopped)
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- 1 teaspoon pepper
For the salad
- 2 medium avocados (sliced and diced)
- 2 Tablespoons Primal Kitchen Mayo (or my Egg Free Cilantro Mayo for AIP/Ditch Your Nutritionist modification)
- 1.5 lbs boneless, skinless chicken breast
- 4 stalks of celery (chopped
- 1/4 cup black or kalamata olives (chopped)
- 2 tablespoons parsley or cilantro (chopped)
- 1 diced tomato (for those not sensitive to nightshades)
- salt & pepper to taste
- romaine leaves (to make lettuce wraps, optional)
For the marinade
- Mix all ingredients in a bowl and add chicken breasts. Let sit in the refrigerator at least 15 minutes, but it can marinade for up to 24 hours in a sealed container.
For the salad
- Mash diced avocado in a large bowl, and stir in mayo.
- After chicken breasts have been in the marinade for at least 15 minutes, grill or bake until fully cooked. Let cool and chop.
- Add chicken, celery, olives, herbs, tomato (option), salt and pepper to the avocado/mayo mixture. Stir to combine.
- If you’re running low on time, swap out the grilled chicken breast for canned chicken.
- If you’re currently following the autoimmune protocol, you can swap out the mayo for 2 tablespoons of my egg free mayo, and omit the pepper.
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