Print

Easy Paleo Apple Chicken Salad

Easy Paleo Apple Chicken Salad combines the best in creamy and crunchy, sweet and savory. It’s not only a cacophony of textures and flavors but also a cacophony of colors. It’s straight-up festive without even trying. And don’t forget the lemon honey dressing and walnuts. OMIGOD. So good. Each ingredient gets its moment to shine. Serve this decadent salad by itself or atop a bed of lettuce. {Paleo}

Ingredients

Scale
  • 2 cooked chicken breasts, cubed or cut into strips
  • 1 cup red grapes, halved
  • 1 red onion, diced
  • 3/4 cup celery, chopped
  • 1 avocado, diced
  • 2 apples, chopped (I like a combination of red and green)
  • 1/4 teaspoon sea salt
  • 2 tablespoons 100% pure honey
  • 1/2 teaspoon lemon juice
  • 1/2 cup walnuts
  • Coarse black pepper for garnishing and shredded lettuce, if desired

Instructions

  1. In a large mixing bowl, combine chicken, red grapes, red onion, celery, avocado, and apples. Add sea salt and stir well. In a small dish, combine honey and lemon juice and pour onto salad mixture, stirring evenly. Top with walnuts.
  2. Then either layer the ingredients on top of a bed of lettuce or toss ingredients with lettuce. Alternatively, you can serve this salad as is without lettuce, if you wish.
  3. This salad is best enjoyed right after assembling. However, it can be stored in an airtight container for about 24 hours. 

Notes

  • Work on this salad in stages, or even over a day or two, by preparing the chicken ahead of time and refrigerating it until you’re ready to use it. You can also prep the onions, grapes, and celery and store them in glasses jars or containers until you are ready to toss them into the salad. 
  • If not using pre-cooked chicken, then bake two chicken breasts in a baking pan, coated in olive oil or coconut oil and sea salt, at 375 degrees for about 25-30 minutes, or until a meat thermometer reads 165 degrees internal temperature. Alternatively, sauté the chicken in strips or cubes in a skillet with a dollop or two of coconut oil or olive oil and a pinch of sea salt. For either method, remove cooked chicken from the heat and let cool. If not using right away, refrigerate in an airtight container until you’re ready to use.
  • For best results, assemble ingredients just prior to serving.