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Chicken Salad {Take 4}


  • Author: Liz
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 2-4
  • Category: Lunch or Dinner

Ingredients

  • 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

  1. Get a really big skillet heating up with your favorite fat
  2. Once it’s all heated, add in your onions and mushrooms and let every get cozy.
  3. Chop up your chicken while that’s happening and then add it in, letting it cook until done.
  4. 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!
  5. 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!
  6. 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.
  7. Add in your sausages, Rosemary, Basil, ACV, Slivered Almonds and salt + pepper, mix it all around — taste test and adjust as needed.
  8. 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 🙂