This healthy paleo chicken salad is delicious and easy. This filling salad makes a perfect lunch to bring to school or work in a lunch box.
This colourful paleo 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)
Paleo Chicken salad
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 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 !
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