Paleo Chicken Salad

  • 2 lbs boneless/skinless chickenChicken Salad
  • 4 cups water
  • 2 tbs lemon juice
  • 1 tbs lime juice
  • 1 clove garlic
  • 1 bay leaf
  • 1 tsp red pepper flake
  • 1 tbs salt
    • Add-ins
      • cashews
      • grapes
      • finely chopped red onion
      • chopped celery
  1. Add all ingredients (except chicken and add-ins) to a pot and bring to a boil. (This is our poaching liquid for the chicken. One of the most important things I learned in the culinary world is that you add flavor to your food during every step. Sure, we could use plain water, but what flavor does that add? Not much!)
  2. Season chicken with salt and pepper on both sides. In a heated pan, add oil (olive, coconut, or even bacon fat!) and sear chicken.
  3. Crockpot method: Place chicken into crockpot and add boiling poaching liquid. Cover and cook on low for 4 hours or on high for 2 1/2 hours.
  4. Oven method: Place chicken into large baking dish with high sides and add poaching liquid. Cover with foil and bake at 275 for 3-4 hours.
  5. Once finished, shred chicken and cool. Mix in Paleo or Primal mayo (or homemade mayonnaise) and grapes, cashews, finely chopped red onion, and chopped celery. Serve as a lettuce wrap or enjoy as a ‘Paleo Chicken Salad’ Salad!

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