One of my favorite comfort foods is chicken salad. My mom always had some in the fridge when I was growing up and then when I moved out on my own, I’d swing by the grocery store for a tub of chicken salad from the deli after a particularly long day at work.
I would grab a loaf of super soft honey wheat bread and a bag of baked chips and my husband and I would eat nothing but chicken salad sandwiches for days. It was awesome.
Now? I can’t even remember the last time I had a chicken salad sandwich.
But! I do make paleo chicken salad lettuce wraps regularly and they are every bit as delicious! My husband and I are going through a chicken salad phase right now, so I’m whipping up a batch just about every day.
I use my slow cooker to cook a few chicken breasts for a couple hours (I do it in the slow cooker because I like how the chicken shreds after that) and then from there, it only takes about 10 minutes to throw together. The hardest part is cutting the grapes in half and if you put on a good podcast, that will fly by!
This version is my favorite way to do chicken salad. It has the chicken, red and green grapes, and chopped pecans. It’s all tossed with a paleo mayo-based dressing and it is absolutely scrumptious. All the different textures plus the sweetness of the grapes mixed with all the savory flavors makes for the most perfect chicken salad!
Serve on lettuce leaves as wraps or sandwiched between a couple slices of your favorite paleo bread! I like mine with just the chicken salad but feel free to add red onion, tomato, cucumbers, whatever your heart desires!
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