Chicken salad is traditionally a very mayo-heavy affair – and there’s nothing wrong with a healthy smear of homemade Paleo mayo! Olive oil and egg yolks are both pretty great for you, and adding that dose of healthy fat to a salad helps your body absorb the nutrients more effectively. But what about people with egg sensitivities? What about people on an autoimmune Paleo protocol that doesn’t allow eggs?
Here’s a creamy, satisfying alternative that substitutes avocado and extra-virgin olive oil for the mayo: get all the healthy fats, but without the egg. The lime juice and fresh herbs give it a very fresh, spring-y flavor, and chopped apples add a nice crunch. It’s AIP-friendly as written and a great example of what you can do on the AIP without compromising flavor.
This recipe calls for pre-cooked chicken, so bookmark it for the next time you have leftovers. Or go for a twofer: buy a chicken, roast it, eat the legs and wings for dinner on Day 1, and then save the breasts to make chicken salad for lunch the next day.
Avocado, Apple And Chicken Salad Recipe
Protein: 17g / %
Carbs: 10g / %
Fat: 21g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 cups cooked chicken, finely chopped
- 1 avocado, seeded, peeled, and chopped
- 1 apple, peeled, cored, and finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 2 tbsp. fresh parsley, minced
- 2 tbsp. extra-virgin olive oil
- 2 tsp. fresh lime juice
- 1/2 tsp. garlic powder
- Sea salt and freshly ground black pepper
- In a bowl, whisk together the olive oil, lime juice, garlic powder, parsley, and season with salt and pepper to taste.
- Combine all the remaining ingredients in a large bowl.
- Pour the dressing over the chicken-avocado mixture.
- Toss gently until everything is well coated.
- Serve as a salad or wrapped in lettuce leaves.