Sonoma Chicken Salad + Balsamic Vinaigrette

Posted by Kylie Hodges on

ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 
Fall is here, and that means we are on a fast track to holidays, parties, parent-teacher meetings, and letting the word "busy" consume us.
You know what's also busy? This Sonoma Chicken Salad.
Model Meals fan, Jim, had his annual family trip planned to Mammoth Lake, and knew he was going to be too busy chillin' out, maxin', relaxin' all cool to bother with keeping the menu clean on this trip.
That is where one of our fave Whole30 chicken breast recipes, the Sonoma Chicken Salad, gets to work! Aside from being crazy delish (duh), it's super portable for all of you on-the-go people, and insanely easy to make. It also makes a great companion for fishing, or whatever it is you do in the woods with no cell service.
Serves 4
*use organic ingredients whenever possible*
1 pound boneless, skinless chicken breasts, chopped
2 tablespoons raisins
1/3 cup apple, diced
1/3 cup red onion, diced
1/3 cup celery, diced
1/3 cup Primal Kitchen mayo
2.5 tablespoons walnuts, chopped
salt & pepper to taste
1 cup spinach
3/4 cup balsamic vinegar
In a mixing bowl, combine all ingredients except spinach and balsamic vinegar. Lay a bed of spinach in bowl or plate, top with 1 cup of chicken salad mixture. Drizzle with 2-3 tablespoons of balsamic vinegar. Store any leftover chicken salad in the refrigerator. Enjoy!

 

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