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)
- 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
- 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.
- If you're running low on time, swap out the 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.
The recipe has time planned for a marinade but no marinade. I think I’m missing something…
Hi, we really love this recipe! Haven’t made it all winter, but now that it’s getting warm again, we are planning on it for this week….but what happened to the marinade? It’s missing from the page, and it was such a yummy marinade! Would you be able to link to it? I couldn’t find it anywhere on your site. All I remember is that it had apple cider vinegar and was delicious!
NOT SURE WHAT I AM MISSING BUT WHAT IS THE MARINADE FOR THE CHICKEN? IS IT THE AVOCADO AND MAYO MIXTURE?
Hi! I updated the recipe and hadn’t notices I’d left in the marinade in the cooking instructions. It’s updated appropriately now!