This recipe is another whole 30 staple for me. It’s super easy to throw together and totally tasty and satisfying. You can make this recipe with left over chicken and get a whole new meal out of it! I included a recipe for chicken that perfectly compliments the spice blend in this salad, just in case you don’t have any leftovers around. The base of this salad, besides the chicken, is avocado, which creates such a smooth creamy texture that perfectly mimics traditional chicken salads. My favorite parts of this salad are the grapes and the celery. The grapes add a perfect hind of sweet crispness, and the celery has an almost nutty crunch. Personally I don’t love celery on its own, but in this salad the celery is basically my favorite part!
I eat this salad on leaves from romaine hearts, I find they have a perfect curvature to fill with chicken salad. They also have a nice bright crunch to them. You could eat this salad on any lettuce you like. I have brought this chicken salad on many a short hike and it makes for great trail food, as long as you have a utensil to scoop the salad onto the lettuce, its mess free and the perfect food delivery system!
Ingredients
For the chicken
- 1 chicken breast
- 2 garlic cloves
- Pinch of paprika, turmeric, salt, pepper, thyme
- drizzle of olive oil
For the chicken salad
- 1/2 cup chopped carrots
- 1 1/2 tbs olive oil
- 1 avocado
- 1 cup celery
- 1 cup red grapes
- 1/2 cup diced bell pepper (whatever color you like)
- 1/4 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp turmeric
- pinch of cayenne pepper
- salt and pepper to taste
Preheat your oven to 375 degrees Fahrenheit. While your oven preheats, mince 2 garlic gloves and place on both sides of your chicken breast and place chicken breast in a baking pan. Add a small amount of olive oil to both sides of your chicken, one drizzle for both sides. Sprinkle the spices on top of your chicken while its in the pan. I didn’t include measurements because I really just sprinkled one or to shakes on top of the chicken. Bake the chicken for about 25-35 minutes, until chicken is cooked through.
While your chicken is cooking prep your chicken salad ingredients; dice your bell pepper, chop your carrots, halve your grapes and chop your celery and slice your avocado into squares. Once your chicken is done, take two forks and shred it in a bowl. Add all your other fruit/veggie ingredients and your tablespoon of olive oil. Mix/mash together together to combine. Once ingredients are fairly combined add your spices. Add salt, pepper, and cayenne pepper to taste. Chill or serve immediately on romaine hearts.
Gluten Free Girlfriend 