This chicken salad with grapes and walnuts is a remake of restaurant chicken salad that was one of my favorites before I went paleo. The original was loaded with commercial mayonnaise and served on a croissant. This version is pure paleo — organic chicken, fruit and vegetables, with healthy fats from the walnuts and olive oil. No mayo in sight, and it’s gluten, grain, and dairy-free.
You can make this chicken salad recipe with roasted chicken, slow cooker chicken or rotisserie chicken. My local grocery store has organic chicken in the rotisserie with no seasonings added. That's what I use when I don't have time to cook.
The dressing is a simple fresh lemon juice and olive oil vinaigrette. Whisking the olive oil into the lemon juice thickens it to a creamy, emulsified finish. Here's a tutorial on how to make a basic vinaigrette from Cooking Light.
I like this chicken salad in lettuce cups — or straight out of the bowl. Either way, it's a perfect easy paleo lunch.
- 2 tablespoons minced shallot
- 2 tablespoons fresh lemon juice
- 1/4 cup extra virgin olive oil
- salt and fresh ground pepper
- 2 cups diced cooked organic chicken
- 1 cup halved organic seedless grapes
- 1/2 cup chopped walnuts
- 1/2 cup diced organic celery
- 2 tablespoons fresh chopped parsley
Add shallots and lemon juice to medium bowl. Whisk in olive oil slowly until dressing is emulsified. Season with salt and pepper to taste.
Add chicken, grapes, walnuts, celery, and parsley to bowl with dressing. Toss to combine. Taste and adjust seasonings.