Summer Chicken Salad (Paleo, Celiac, Dairy/Egg-Free)

Growing up, chicken salad was a staple in our lunch time recipe roster. It was a go-to for sandwiches, dipping a nice tortilla chip in, or eating straight out of the bowl with a fork. We are always trying to find ways to re-imagine our childhood favorites for our children to enjoy without the allergens, additives and simply unhealthy ingredients. I think we hit the nail on the head with our Summer Chicken Salad. This meal has even gotten a recent face-lift in our house due to finding the most delicious *grain-free tortilla chips and *wraps that are allergen safe! These wraps have been a great finding and opened up some doors to meals we thought we left behind, like tacos and burritos. And the chips are without a doubt my new favorite snack; lime being my favorite flavor. (I should add we are not affiliated, just obsessed.)
*Available online but we prefer buying in-store; the price is more than doubled online.

This is a meal we make when we want to throw things in a bowl and guarantee that our kids will clear their plates. You could hide quite a few veggies in here and they’ll be gobbled up without complaint. Each time we make it, we switch up the ingredients just a bit. The one ingredient we are sure never to forget is avocado. There is no need for mayo or mayo-like substitutes; perfectly ripe avocados give you the desired Summer Chicken Salad texture, not to mention a delicious way to get in those healthy fats for the day.

Summer Chicken Salad

Ingredients:

  • 2 chicken breasts (more or less depending on your family size)
  • 2 avocados
  • 2 celery sticks
  • 2 carrots
  • 1 lime
  • 1/2 cup diced onion
  • 2 tbsp coconut oil
  • 2 tsp garlic powder
  • 1 tsp turmeric
  • salt & pepper to your liking for chicken

Instructions:

Start by cooking that chicken. We always prefer to use chicken breast. We have used thighs in the past, so if that’s your preference go for it! We’ve also used chicken on the bone and do not recommend that unless you’re willing to commit some extra time taking it off each bone!

Whichever chicken you choose, start by drizzling that coconut oil, salt, pepper, turmeric and garlic powder. Throw it in the oven at 375°  for ~35 minutes or until internal temperature has reached 165° .

Summer Chicken Salad

While that’s cooking, start your Summer Chicken Salad prep. Get a large bowl to add ingredients in as you go. I start with avocado with my favorite tool that makes the job extremely fast. Chop the carrots and celery into small pieces (inch-sized) and toss with avocado. Dice your onions.
Cut your lime in half and squeeze over all ingredients in your bowl. I usually add more dashes of spices here, too. Mix it all up. Save that other lime half for when the chicken is ready. Put your bowl in the fridge and do some kitchen clean up while that chicken finishes up!

Summer Chicken Salad

When your chicken reaches at least 165° , take out of the oven and let cool for 5 minutes before cutting/shredding. Cut to your desired bite-sized pieces and add to your bowl. Squeeze the other half of your lime over the chicken and toss everything together until evenly distributed.

Summer Chicken Salad

Serving suggestions:

Now, how you consume this Summer Chicken Salad is up to you! Right off of the plate is always a favorite, but since discovering those grain-free tortilla chips and wraps, we can’t help but try to incorporate them with every meal! An alternative wrap would be large romaine leaves.

Switching up ingredients:

Each time we make Summer Chicken Salad we add or remove one or two things to keep it fresh and different. We try to make sure our recipes are always compliant with as many diets and allergies as possible. For us personally that means always gluten-free, corn-free, dairy-free, soy-free, egg-free. Some safe favorites include: carrots, celery, cucumber, dried cranberries, papitas, walnuts or pecans (if you’re not allergic!)

Farmtofam meal planning:

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