Go Back
Print

Chicken Salad Recipe

Delicious simple meal the whole family can enjoy!

Course Main Course
Cuisine American
Keyword chicken, chicken salad, easy dinner, healthy dinner, simple
Prep Time 5 minutes
Cook Time 18 minutes
Resting Time 1 hour
Servings 4

Ingredients

  • 4 Chicken Breasts *I like to make sure they are tenderized or thin cut for more even baking for this.
  • A Few Heaping Spoonfuls Primal Kitchen Avocado Oil Mayo
  • Kinder's Brown Sugar Rub
  • Extra-Virgin Olive
  • Coconut Oil Non-Stick Spray
  • Green onions
  • 1/2 Purple Onion *Make sure to finely chop the onion

Instructions

  1. Heat oven to 425 F

  2. In a bowl mix extra virgin olive oil, Kinder's Brown Sugar Rub and dress chicken breasts with it.

  3. Spray Coconut Oil Non-Stick on a non-stick baking sheet. Place chicken on sheet. Add a little more kinder's brown sugar rub.

  4. Pop in over for 14-18 minutes (depending on thickness). Make sure chicken internal temperature comes to 165 F.

  5. While chicken is baking wash/clean green onions and purple onion (optional) and finely chop.

  6. Let chicken cool.

  7. You can begin shredding the chicken by either pulling it a part with two forks, cutting into small pieces with kitchen scissors or by placing chicken into a food processor or blender.

  8. Once chicken is shredded, place chicken in a bowl. Dump onions and desired amount of mayo and mix well. If using a food processor or blender after blending/processing the chicken briefly add in onions and mayo and lightly blend/process.

  9. Wrap dressed and shredded chicken in a bowl and cover. Let chill in fridge for an hour.

  10. Pair with your favorite side salad or veggies.

Recipe Notes