Paleo Shredded Chicken Salad
Elevate your lunch game with this Paleo Shredded Chicken Salad, a nutrient-packed meal that’s as delicious as it is wholesome. Featuring tender, oven-baked shredded chicken paired with fresh baby spinach, mixed greens, creamy avocado, and the crunch of sliced almonds, this recipe is perfect for a satisfying, healthy option. A tangy homemade dressing made with lemon juice, Dijon mustard, honey, and olive oil brings vibrant flavor to every bite. Packed with protein and bursting with colorful vegetables like cherry tomatoes and red onion, this salad is gluten-free, dairy-free, and paleo-friendly, making it an excellent choice for clean-eating enthusiasts. Ready in just 35 minutes and perfect for meal-prepping, it’s a versatile dish that will leave you feeling energized and nourished.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 4 cups baby spinach
- 2 cups mixed greens
- 0.5 small red onion
- 1 cup cherry tomatoes
- 0.25 cup sliced almonds
- 1 ripe avocado
Instructions
Preheat your oven to 375°F (190°C).
Place the chicken breasts on a baking sheet and drizzle them with 1 tablespoon of olive oil. Sprinkle with half of the sea salt and black pepper.
Bake the chicken in the preheated oven for 18-20 minutes, or until cooked through.
While the chicken is baking, prepare the dressing by whisking together the lemon juice, remaining tablespoon of olive oil, dijon mustard, honey, and remaining sea salt and black pepper in a small bowl.
Slice the red onion thinly and halve the cherry tomatoes. Set aside.
Once the chicken is cooked, allow it to cool slightly. Then, using two forks, shred the chicken into bite-sized pieces.
In a large bowl, combine the baby spinach, mixed greens, shredded chicken, red onion, sliced almonds, and cherry tomatoes. Toss gently.
Peel, pit, and slice the avocado, then add it to the salad.
Drizzle the salad with the dressing and toss gently to coat all the ingredients.
Serve immediately, garnished with extra sliced almonds if desired.
Nutrition Facts
Calories |
1389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2843 mg | 124% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 15.5 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 336 mg | 26% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2555 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
