Paleo Chicken Salad

We had company coming over and the salmon I was going to serve had already gone bad waiting for me to cook it, so I turned to the lonely chicken on the top shelf of the fridge, also waiting to be consumed.

This Paleo Chicken Salad was what I threw together quickly and it was so good I had to make it again the next day so it could have a photo shoot and get shared with you!

Paleo Chicken SaladFeel free to change up the herbs or add a little color by replacing the onion (I always use a sweet vidalia onion) with red onion. Truthfully I would recommend no changes whatsoever the first time around because as it stands, I think you’ll absolutely love it.

Paleo Chicken Salad

If you don’t have any Paleo mayo on hand you can either whip some up if you have an extra 10 minutes or just replace the mayo with a ripe avocado. When you mix everything together it gives the same smooth texture that mayonnaise will provide.

Have a few carrots? Throw them in the mix too! Build out the perfect Paleo Chicken Salad with all your favorite vegetables. :)

I pulled some fresh German thyme from my garden and mixed that in the first time I made this. The second time I used fresh basil and fresh parsley.

Paleo Chicken Salad

Paleo Chicken Salad

Yield: 2-3 Servings


  • 1lb boneless chicken breast, cubed
  • 1/4 cup Paleo mayo
  • 1 portobello mushroom, chopped
  • 1/2 cup onion, chopped
  • 1 yellow bell pepper, chopped
  • 1/2 teaspoon dried minced garlic
  • 1/2 teaspoon coarse ground sea salt
  • fresh herbs (optional) (I used fresh parsley and basil)


  1. Add cubed chicken breast to a medium- or large-sized saucepan, add water until 3/4th of the way full and place on the stove over medium-high heat. Bring to a boil, reduce heat to medium and simmer until chicken is cooked throughout (~20-30 minutes). Caution: Don't walk away for too long as the chicken comes to a boil. You may need to skim the foam off the top and reduce the heat sooner.
  2. Drain the chicken and add to a large bowl. Add all the remaining ingredients, stir to combine, transfer salad to a bowl and serve.
  3. If you prepare this salad ahead of time, transfer it the fridge and the flavors will only get better and better the longer it sits (I'm talking several hours or days, not several weeks).
  4. Enjoy! :)