I’m so sorry this has taken forever to get up on the blog!! Things have been, to say the least insane around here!! But none-the-less here’s the newest chicken salad brain child of mine 🙂 And I think this might be the fourth or so chicken salad recipe on the blog — but this one is new and different! And it’s very “fall” in my book. It’s a bit of a heavier one and more filling than a normal one, which in my mind makes it perfect for this time of year!
And — I believe I’m going apple picking for the first time this year tomorrow, which means — I’ll be going apple crazy around these parts soon. And maybe pumpkin crazy? I’ve actually never cooked with a whole pumpkin before, so I’m thinking I’m going to be giving it a try. We’ll see what fun recipes I pull out my hat … or kitchen, which ever way you want to look at it!
As always, this is a wicked easy, customizable recipe so don’t be afraid to play around with this! I think if you want to make it super “fall” inspired add in some apples while cooking your chicken, onions and mushroom! You’ll also notice that the way I add in the chicken and mayo is a little different — it’s to make it a bit thicker and creamier {so a little “heavier” and more “fall/winter” friendly}. But if you want, you can totally do this the traditional way and let your chicken cool down 100% then add it into the mayo!
Okay you ready for this?
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Chicken Salad {Take 4}
Prep Time: 20 mins- Cook Time: 15 mins
- Total Time: 35 mins
Yield: 2-4
Category: Lunch or Dinner
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Pin RecipeIngredients
- Fat of choice {butter, ghee, coconut oil, etc}
- 1 Medium onion, diced
- 6 ounces mushrooms, cleaned and cut into bite sized pieces
- 2 lbs boneless skinless chicken breast, cut into bite sized pieces
- 2 Batches of Paleo Mayo
- 1 small bulb roasted garlic
- 5 Breakfast-Link sized sausages, cooked and cut into bite sized pieces
- 1-2 tsp Dried Rosemary
- salt + pepper to taste
- 2 tsp dried basil
- Apple Cider Vinegar – To Taste {I did a big splash}
- 1/2 – 1/3 Cup Raw Slivered Almonds, Optional
Instructions
- Get a really big skillet heating up with your favorite fat
- Once it’s all heated, add in your onions and mushrooms and let every get cozy.
- Chop up your chicken while that’s happening and then add it in, letting it cook until done.
- While your chicken is hanging out with it’s new friends, make your double batch of mayo {I like to make it in the big bowl I’m going to make the chicken salad in}. And then squeeze your roasted garlic into the mayo and mash it around and mix it up!
- Now here’s the super interesting part that made it a bit different from the norm — right when the chicken is done, add it into your mayo {yes, while it’s still hot}, mix it around and then quickly chuck it in the fridge. I know I know not the best thing for your fridge, but trust me on this one… it won’t be in there for too long I promise!
- Now cook up those sausages and cut them up — and remove your bowl of almost-chicken-salad from the fridge. You’ll notice that it’s cooled down a bit and that the mayo got kind of thick and creamy but it’s still warm… super, super yummy this way.
- Add in your sausages, Rosemary, Basil, ACV, Slivered Almonds and salt + pepper, mix it all around — taste test and adjust as needed.
- Now personally I ate it at this point because it was still warm and creamy and but you can put it back into the fridge and let it cool all the way down, it’s really good wicked cold too 🙂
Enjoy!
Hi Liz!
I have a question for you. So I did paleo a year ago for a few months and I did really well. I just gave it up basically because I was going through a ton of money that I didn’t really have to spend. That’s why I love your blog! My question is, how much do you spend a week on groceries? And what sorts of things do you bring for lunch? Leftovers?
Thanks!
Amanda
Heyy Amanda!!
So sorry for missing this one and not responding sooner!!
For my weekly budget I spend somewhere between $50-$75 on average {but if I have too I can totally rock $30-$40 a week 🙂 }
I work from home so my lunch / breakfast tend to blend together! But I loveeeee rocking leftovers and eggs for lunch/breakfast 🙂
I know this is an old post, but I made this tonight and it was a hit. I added chopped up celery for some extra crunch and served it on top of a bed of lettuce and topped it with a few grape tomatoes. I will be making this again.
★★★★