Wednesday, May 15, 2013


Paleo chicken salad

A classic, creamy chicken salad is essential to any Texas picnic arsenal. This recipe is special because it appeals to all tastebuds and textures. Take it with you to work in a tupperware, wrap it in a lettuce leaf, serve on a salad or as an appetizer on cucumber slices. This is my FAVORITE lunch. 

cranberry chicken saladCranberry Chicken Salad
makes 2 servings

2 cups cooked chicken breast, shredded or minced
1/4 cup homemade mayonnaise, or more to taste
1/4 cup red onion, minced
1 stalk celery, minced
1/4 pecans or walnuts, minced
1-2 Tablespoons unsweetened dried cranberries, minced
2 teaspoons lemon juice
Salt and pepper, to taste

Mix all the ingredients together in a bowl. Cover and refrigerate at least one hour before serving. Keeps 4-5 days in the refrigerator. 
Chicken salad with pecans

1 comment:

  1. Yum, yum, yum! For me, however, unsweetened cranberries are sometimes frustratingly hard to find. Chopped apples or even raisins (in a pinch) might be good substitutions.


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