My Favorite Paleo Lunch – Chicken Salad

This creamy chicken salad is one of those recipes that feels both comforting and fresh at the same time. It’s packed with protein, crunch, and bright flavor, and it works just as well eaten straight from the bowl as it does served in a wrap, on greens, or between slices of bread.

It’s simple, flexible, and perfect for meal prep.

Ingredients

• 3 chicken breasts

• 1 cup celery, chopped

• 1/2 cup mayonnaise (paleo mayo, regular mayo, or preferred alternative)

• 1 tablespoon dry mustard

• 1/4 cup cashews, chopped

• 1 teaspoon each dried marjoram, oregano, rosemary, and parsley

• 1 cup red grapes, halved

• 2 tablespoons lemon juice (divided)

• 1 tablespoon olive oil

• Himalayan salt and black pepper, to taste

• 3 tablespoons red onion, finely chopped

Directions

1. Fill a medium pot with water and add 1 tablespoon of lemon juice. Bring to a boil.

2. Add the chicken breasts, reduce heat, and simmer for about 3 minutes. Turn off the heat, cover, and let the chicken sit for 10 to 12 minutes, or until fully cooked (internal temperature of 165°F).

3. Remove the chicken from the water and let cool for about 20 minutes.

4. In a large bowl, combine the mayonnaise, dry mustard, chopped celery, cashews, herbs, olive oil, remaining lemon juice, salt, and pepper.

5. Cut the cooked chicken into 1/2-inch cubes and gently fold into the mixture.

6. Add the halved grapes and gently fold again until evenly combined.

7. Chill for at least 15 minutes before serving to allow the flavors to blend.

Servings

Makes 4–6 servings, depending on portion size.