Harvest Chicken Salad

This autumn harvest chicken salad is packed with flavour and is super easy to make! Adding in dried cranberries and a crisp apple gives the salad a nice crunch. It can be used for sandwiches, salads or even be eaten on its own.

This recipe is super nostalgic for me as I grew up on chicken and tuna sandwiches!

This salad is paleo, whole30, gluten free and dairy free!

This salad can be modified to fit the AIP diet

I used primal kitchen avocado mayo but subbing in vegenaise soy free mayo the recipe becomes AIP compliant!

My favourite way to eat this salad is on top of a bug bed of greens with a balsamic based dressing on top. It satisfies all your lunch cravings!

Harvest Chicken Salad

Prep Time: 10 min Cook Time : 30 min Total Time: 40 min Servings: 6

INGREDIENTS

for the herbed aioli

1. 3/4 cup mayo

2. Juice of 1/2 lemon

3. 1 tbsp fresh dill

4. 1 tsp onion powder

5. 1 tsp garlic powder

6. 1/2 tsp dried rosemary

for the chicken salad

1. 1 1/2 lbs chicken thighs (I used these ones)

2. 1 tbsp fresh dill

3. Salt and pepper, to taste

4. 1 medium honey crisp apple, chopped

5. 1 cup celery, chopped

6. 1/4 cup dried unsweetened cranberries

7. 1/4 cup chopped walnuts (optional)

INSTRUCTIONS

for the herbed aioli

1. Mix all aioli ingredients in small bowl

2. Set aside

for the chicken salad

1. Preheat oven to 375° F

2. Line baking pan with parchment and place chicken on pan

3. Season chicken with dill, salt and pepper

4. Cook chicken for 25-30 min or until internal temperature reads 165°F

5. Once chicken is cooked, take out of oven and let cool

6. While chicken is cooling, prepare chicken salad by mixing together apple, celery, cranberries and walnuts in a medium sized bowl

7. Once chicken is cooled, chop the chicken and place in chicken salad bowl

8. Pour aioli over the chicken salad and mix well

9. Let cool in fridge for 30 min

NOTES

1. All nutritional factors will vary based off of ingredients used and if optional ingredients were used.

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NUTRIONAL FACTORS

serving size: 1 Serving

calories: 394 cal fat: 29.4g carbohydrates: 14.4g fibre: 1.5g protein: 19.3g