Main Meals Recipes

Chicken Salad

Recipe by
20 min
Prep: 5 min | Cook: 15 | Servings: 4 to 6

Chicken Salad


  • 4 (6 to 8 ounce) boneless, skinless chicken breasts pounded to 1 inch
  • 5 slices bacon, cut into 1 inch pieces
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 3 tbsp olive oil, plus extra as needed
  • 2 tsp apple cider vinegar
  • 2 tsp Dijon mustard
  • pinch of Cayenne pepper
  • sea salt and pepper to tasted
  • 12 ounces cherry tomatoes, quartered
  • celery ribs, minced
  • 1/4 cup fresh basil, chopped


  1. Add 6 cups of water to large pot and bring to a boil.
  2. Add pounded chicken to boiling pot cook for 15 min. Then transfer chicken to plate/bowl to cool enough to handle. (you may refrigerate)
  3. Cook bacon over med eat until crisp, 8 to 10 min. Set aside to cool.
  4. In same pan as bacon was cooked in, using the bacon grease, cook shallots 2 min, then add garlic and cook 30 sec. Transfer mixture to large bowl and let cool slightly.
  5. Whisk oil, vinegar, mustard, cayenne, and 1/4 teaspoon sea salt until combined.
  6. Pat chicken dry then cut into 1/2-inch pieces. Add chicken, tomatoes, celery, basil, and crisp bacon to dressing and toss to combine. Season with sea salt and pepper to taste.
  7. You may serve with the Paleo Wraps or eat plan. (See recipe for Paleo Wraps)
  8. Enjoy!

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