I love chicken salad. I could probably eat it for every meal of the day. I haven’t had it in a while and thought it would be just the thing to power me through the final days of my Whole30 (plus it would get me to finally try making my own mayonnaise).
Loaded Chicken Salad
- 2 chicken breasts
- Olive oil
- 4 slices bacon, chopped and cooked until crispy (I used Applegate No-Sugar Added)
- 1 cup walnut halves
- 1/2 cup pecan halves
- 1 1/2 cups green grapes, cut in half
- 2 celery stalks, chopped
- 1/2 cup diced red onion
- 1/2 cup mayo (I made my own, see link below for recipe)
- Salt and pepper, to taste
Preheat oven to 350 degrees F. Place the chicken breasts on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Cook chicken breasts until cooked through, about 35-40 minutes. Place the walnuts and pecans on a separate baking sheet and roast in the oven for 7-8 minutes until lightly toasted. In a large bowl combine the cooked bacon, chopped onion, celery, and grapes. When the nuts and chicken are done, set aside to cool. Once cooled, add the nuts to the bowl and chop the chicken into small pieces.
Gently stir the chicken into the bowl and add 1/2 cup of mayo. Mix well and season with salt and pepper to taste. Store in an air tight container in the refrigerator.
Loaded Chicken Salad: Tara Tested, Tara Approved! Oh my goodness, I am so happy with how this turned out. It is the perfect combination of sweet and salty, crunchy and satisfying. If you are doing Whole30 and want to make your own mayonnaise, here is the recipe from The Movement Menu: Paleo Mayo. This recipe made a large bowl full of chicken salad, yet it may not last me that long! I had this for lunch the other day served over romaine lettuce. Perfectly simple and filling.