I’ve been making my Paleo Loaded Chicken Salad (1.0) for years now. It’s always a huge request at get-together’s, parties, and gatherings! I think it’s probably one of my most requested recipes!
Once going on the Autoimmune Protocol (AIP), I knew I had to figure out a way to make my favorite and famous Loaded Chicken Salad AIP friendly! Most of the ingredients in my original version are already AIP friendly, I just had to make a few tweaks and swaps. What I ended up creating was soooooooo good, I actually think it knocks my original Paleo Loaded Chicken Salad out of the park!
This chicken salad is an awesome travel recipe/meal, works perfect for lunches on the go, and makes an amazing AIP wrap/“sandwhich” filling.
I hope you enjoy this recipe as much as I do!
This recipe is nutrient dense, Autoimmune Protocol (AIP) friendly, paleo, primal, gluten free, grain free, nut free, dairy free, egg free, lower carb, keto friendly, & travel friendly!
What Makes this High-Vibing Food?
First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!
You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!
This dish is rich in protein, which is grounding and protective. It also supports the root chakra.
This recipe is high in fiber, which supports all three of the lower chakras as it aides in the movement and flow of bulk during the digestive processes.
This recipe is full of healthy fats and oils, which supports the sacral chakra.
Contains raw veggies, which are especially balancing to the heart chakra as they contain balancing cooling properties.
Contains zinc, which is needed for thousands of chemical reactions in your body involving protein, so it is also supportive to the root chakra.
A Short Note on Swaps & Ingredients:
* While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well!*
Use the brand "CoYo" for my plain coconut yogurt if you're sensitive to dairy, nuts, or if you're in the strict phase of the AIP. You CAN also use regular cow’s milk plain yogurt or a plain nut-based yogurt if you're not in the strict phase of the AIP or sensitive to any of the ingredients. As for brands, coconut yogurts can vary widely. The CoYo brand has a mild, tangy taste and a thicker more Greek yogurt like consistency. Two other brands I have used with success for this recipe are Coconut Collaborative & Culina. Do not mistake the suggested CoYo brand for a similar brand called "CocoYo" by GT's. This one is very vinegar like in takes and while its good for some, its taste and consistency will not be right for this recipe.
Coconut aminos is a soy/gluten free soy sauce alternative that is DELICIOUS! It has a slightly sweeter tasted the soy sauce but it still deep and rich in flavor. I think it is wayyyy tastier! If you cannot find thins in your local grocery store in the Asian section, you can easily buy it online!
Equipment Needed to Create this Recipe:
a large skillet
a large mixing bowl
a wooden spoon
a good knife
a cutting board
Loaded Chicken Salad, 2.0
(the AIP friendly & nightshade free version)
Prep time: 25 minutes Cook time: none Yield: 7
1 rotisserie chicken, meat pulled off the bone and chopped into bite sized bits.
9 ribs of celery, chopped
6 uncured, sugar/gluten free bacon, cooked, drained of fat (keep the fat!!), & chopped
3 cups of red seedless grapes, sliced in half
1 small Coyo brand coconut yogurt, plain/natural
1 tbsp. coconut aminos
1 tbsp. water (optional if you’d like a thinner dressing)
½ tbsp. bacon fat
6 tsp. apple cider vinegar
1 tsp. wild, organic, raw, honey
1 tsp. garlic granules
2 BIG pinches of dried tarragon
2 pinches of pink Himalayan sea salt
How to Create this Recipe:
First, cook the bacon until crispy, but not too crispy. Drain the bacon on paper towel lined plate. You’ll need some of this bacon fat for the dressing, so don’t toss it (keep any extra in a jar for future cooking purposes!). Set the bacon aside.
Then, in a large bowl, add all the ingredients for the dressing and mix well until thoroughly combined. Set aside.
Next, pull off all the meat from your rotisserie chicken. Chop it or shred it into bite sized pieces and then add it to the big bowl with the dressing.
Then, prep the celery and grapes. Add them to the large bowl with the chicken and dressing.
Chop the bacon into bite sized bits. Then add them to the big bowl. Stir to combine everything and evenly toss in the dressing.
That’s it! Serve this salad over a big bed of greens, or it makes for a mean AIP wrap or “sandwich” filling. Store in the fridge for up to 7 days.
Serving Size: 1 (based off of 7 servings total)
Fat: 23 g
Carbs: 17 g
Protein: 37 g
*All nutritional information are estimations and will vary.