Paleo Chicken Salad

Paleo chicken salad with roasted vegetables: One of the best ways to bring the best flavors out of vegetables is to roast them in the oven. Coating them with oil and broiling them brings out such a depth of flavor that you just can’t find in raw vegetables! Pairing this with the tangy yet sweet honey mustard vinaigrette is unbeatable.

The vinaigrette is easy to make with a Paleo-friendly store-bought mustard, but homemade mustard is a piece of cake to make. You just grind some mustard seeds in a food processor and slowly stir in either water or white vinegar until it reaches a desirable consistency.

Paleo Chicken Salad

Difficulty: Medium

Total Time to Make: 50 minutes

Prep Time: 20 minutes

Cook Time: 30 minutes

Servings: 2

Ingredients

  • 1 cup mushrooms
  • 1 red peppers
  • 1 zucchini
  • 1 Tbsp. fresh rosemary
  • Olive oil or coconut oil
  • Salt and pepper to taste
  • 1 clove garlic, minced
  • 2 chicken breasts
  • 4 cups mixed greens
  • Honey mustard vinaigrette (recipe below)

Direction

  1. Preheat oven to broil.
  2. Slice the mushrooms, pepper and zucchini thinly (about 1/4″ thick). Coat in oil, sprinkle with rosemary, garlic, salt and pepper and arrange evenly on a baking sheet.
  3. Broil for 15-20 minutes, continually checking on them and flipping/stirring them. When they start to caramelize and brown, they are done.
  4. While the vegetables are cooking, start frying the chicken breasts.
  5. Sprinkle the chicken breasts with salt and pepper.
  6. Heat up about 2 Tbsp. oil in a skillet over medium-high heat.
  7. Add the chicken to the pan and cook for 5-8 minutes per side, until no longer pink in the middle.
  8. Remove from heat and slice chicken.
  9. Arrange spring greens on two plates and layer the roasted vegetables and chicken on top.
  10. Top with 1-2 Tbsp. honey mustard vinaigrette.

Honey Mustard Vinaigrette

  • 1 part mustard
  • 2 parts honey
  • 3 parts cider vinegar
  • 9 parts olive oil

Direction

  1. Mix ingredients well with a whisk.
  2. Add salt and pepper and adjust to taste.

What makes Paleo Chicken Salad “paleo?”

  • You’re using coconut oil instead of vegetable oil to cook the chicken.
  • You use honey instead of a processed sweetener (such as white sugar or high fructose corn syrup) for your dressing.
  • Paleo chicken salad is a low-carb, high protein, high leafy green vegetable recipe. Great if you’re trying to lose weight or get that beach body.

Add Comment