This beautiful chicken salad is sure to be your new favorite recipe! Made with organic, pasture-raised chicken breast, crisp celery, and bacon for a little extra flavor and crunch. Sprinkled with garlic powder and sea salt and garnished with fresh radishes, it’s simply delicious!
Make for your friends and family, or serve for a special lunch event.
Low-carb, gluten-free, dairy-free, paleo and keto friendly.
For another paleo chicken salad recipe – click here.
INGREDIENTS
- 1 lb organic boneless skinless chicken breast, cooked and shredded (pasture-raised, organic)
- 4 slices nitrate free bacon
- ½ cup paleo mayonnaise
- ¼ cup green onion, sliced
- 1 organic celery stalk, sliced (organic)
- ½ tsp garlic powder
- Sea salt and pepper, to taste
- Arugula, for serving (organic)
- Lime, for garnish
- Radish slices, for garnish
INSTRUCTIONS
Cook bacon in a skillet until browned and crispy. Drain fat, chop into pieces and set aside.
In a large bowl, add shredded chicken, bacon, mayo, celery, garlic powder and salt and pepper. Cover and place in the refrigerator for 20 minutes. Add arugula to the bottom of a large bowl, top with chicken salad and serve cold.