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.