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    Home » Main dishes & sides

    Healthy Chicken Salad Without Mayo (paleo, whole30)

    Published: Feb 5, 2020 · Updated: Oct 28, 2021 by gohealthywithbea | This post may contain affiliate links | Leave a Comment

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    This healthy paleo and whole30 compliant chicken salad is delicious and easy. This filling salad makes a perfect lunch to bring to school or work in a lunch box.

    a colourful chicken salad ona white plate on a table mat

    This colourful paleo and whole30 compliant chicken salad will brighten up your day and it won't leave you hungry at the end of your meal!

    Ingredients

    • boneless skinless chicken breasts
    • sweet potato
    • lettuce of your choice
    • bell pepper. I like to use both red and green bell peppers to make this salad even more colourful but it's up to you to choose one or both. I also usually peel them as I find the skin hard to digest. To peel them, I use a special peeler that peels softer vegetables like tomatoes and bells.
    • fat of your choice (oil, lard...) for the pan
    • Optional only for those who are not on whole30 or paleo diets : sheep cheese (or any other type of cheese you can eat) cut into small pieces

    For the dressing

    • lemon juice or apple cider vinegar
    • extra virgin olive oil
    • Sea salt to taste

    How to make this

    Preheat the oven to 390° F (200° C). Peel the sweet potato and cut it into ½ an inch thick rounds. Place the sweet potato slices on a baking tray. Bake for 20 to 25 minutes or until sweet potato slices are tender.

    In the meantime, cut the chicken breasts into bite sized cubes and cook them in a pan with a little bit of fat of your choice (oil, lard...)

    Rince the bell pepper (peel it if you want) and cut it into small pieces. Put the lettuce and bell pepper in a bowl.

    Once the chicken and sweet potatoes are cooked, add them to the bowl.

    To make the dressing, whisk all of the ingredients together in a small bowl. Then pour it over the salad. And stir until the mixture is evenly coated in dressing. And voilà! You now have a healthy chicken salad that is ready to be served. You can also put it in a lunch box and bring with you for a healthy lunch at school or work. Bon appétit!

    Other recipes you might like

    If you are looking for more healthy salad recipes you can check those:

    • Salad with leeks (AIP, paleo, whole30, vegan)
    • Belgian endive salad (gluten free, vegetarian)
    • French carrot salad (AIP, paleo, vegan)
    • Butternut squash and chickpea salad (gluten free)
    • Butternut squash salad (whole30, paleo, vegan)
    chicken salad in a white plate

    Healthy Chicken Salad Without Mayo (paleo, whole30)

    gohealthywithbea
    Chicken, bell pepper sweet potato and lettuce make a healthy and colourful salad.
    5 from 2 votes
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    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Main Course, Salad
    Cuisine International
    Servings 2 servings
    Calories 449 kcal

    Ingredients
      

    • 2 boneless skinless chicken breasts
    • 1 medium sweet potato
    • 3 cups lettuce of your choice
    • ½ bell pepper (red and/or green)
    • 1 teaspoon oil of your choice or lard for the pan

    Optional (only for those who are not dairy free and those who are not on whole30 or paleo diets) : 

    • ¼ cup sheep cheese  (or any other type of cheese you can tolerate) cut into small pieces

    For the dressing:

    • 1 tablespoon apple cider vinegar or lemon juice
    • 2 tablespoon extra virgin olive oil
    • Sea salt to taste

    Instructions
     

    • Preheat oven to 390° F (200° C). Peel the sweet potato and cut it into ½ an inch thick rounds. Place the sweet potato slices on a baking tray. Bake for 20 to 25 minutes or until sweet potato slices are tender.
    • In the meantime, cut the chicken breasts into bite sized cubes and cook them in a pan with a little bit of fat of your choice (oil, lard...)
    • Rince the bell pepper (peel it if you want) and cut it into small pieces. Put the lettuce and bell pepper in a bowl.
    • Once the chicken and sweet potatoes are cooked, add them to the bowl.
    • To make the dressing, whisk all of the ingredients together in a small bowl. Then pour it over the salad. And stir until the mixture is evenly coated in dressing. And voilà! 
      Bon appétit !

    Notes

    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 449kcalCarbohydrates: 29gProtein: 30gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 90mgSodium: 428mgPotassium: 1041mgFiber: 5gSugar: 9gVitamin A: 17653IUVitamin C: 45mgCalcium: 161mgIron: 2mg
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    ABOUT BEA

    Hello! I’m Bea, a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more

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