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Paleo Chicken Salad with Apricots and Almonds - Lunch Version

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Paleo Chicken Salad with Apricots and Almonds - Lunch Version

Christine
The Cook
4 Servings
10 Ingredients
6 Comments

Packing lunch isn't always easy when you have to think beyond the traditional sandwich. That's why I like one scoop dishes like this Paleo Chicken Salad that you can prepare ahead of time.

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4 Servings
10 Ingredients
6 Comments

Ingredients

  • ½ medium peel and pit Avocado
  • ½ tablespoons juice Lemon
  • 1 teaspoon Dijon Mustard
  • ⅛ cups chop Chives, Fresh
  • 1 ¾ cups cook and shred Chicken, Boneless Breasts
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ⅛ cups dice Apricot, Dried
  • ⅛ cups Almonds, Raw
Serving Day Ingredients
  • 4 cups chop Lettuce, Romaine

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a medium bowl, mash together avocado, lemon, mustard, and chives.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a medium bowl, mash together avocado, lemon, mustard, and chives.
  2. Stir in cooked chicken, salt, pepper, apricots, and almonds.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 3/4 cup salad & 1 cup lettuce
Amount Per Serving
Calories
184
Total Fat
6g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
72mg
Sodium
139mg
Total Carbohydrates
8g
Fiber
3g
Sugar
4g
Protein
25g
WW Freestyle
2

Categories

shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, gluten-free-dairy-free, whole30, spring, summer, egg-free, kosher, gaps, fall, winter, low-carb, 30-min-meal, low-sodium, real-food

Categories

shellfish-free, fish-free, soy-free, paleo, gluten-free, dairy-free, gluten-free-dairy-free, whole30, spring, summer, egg-free, kosher, gaps, fall, winter, low-carb, 30-min-meal, low-sodium, real-food

6 Comments

Join the discussion

  2. This recipe is SO good. I’ve only managed to freeze it once; the rest of the times I have made it, it gets eaten too quickly. But it freezes nicely, which surprised me. I have omitted the almonds every time simply because I keep forgetting to buy them. But I wouldn’t recommend skipping the apricots, that hint of sweet makes this pop!

    Reply

  3. This is the best chicken salad I’ve ever made. So fresh and so much flavor. I froze it just so I wouldn’t eat it all!

    Reply

  4. Is there anything I might substitute the avocado with? I’ve lost my taste for it, but I do love a good chicken salad.

    Reply