Easy Paleo & SCD Lemon Poppy Seed Chicken Salad

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Spring has officially arrived, painting the world with its vibrant palette of budding blossoms, singing birds, and the glow of lingering daylight. It’s a season that invites us to embrace renewal and freshness, and what better way to celebrate than with a dish that captures the very essence of spring? Introducing; lemon poppyseed chicken salad! This is a fun and fresh take in an old classic that pays homage to this delightful time of year. Bright, clean and zesty citrus, with cool creamy mayo, nutty poppy seeds, crunchy celery, subtle chives, and hearty chicken. Hard to resist this bite of sunshine! 

If you do not do well with seeds, or don’t like poppy seeds, feel free to omit them. They add a slight nuttyness, but since this recipe also has slivered almonds you still get a nice nuttiness. Be sure to store leftovers in an airtight container in the refrigerator for up to 3 days. If you need to make mayo for this recipe and have never made it before check out this how to reel I made about it! (LINK) 

Whether you choose to serve this lemon poppy seed chicken salad  over a bed of peppery arugula or enjoy it on its own, this dish is your invitation to bring the spirit of spring into your kitchen. So why wait? Let the season’s magic inspire your culinary creations today! Happy Spring, and happy cooking!

                                 

Easy Paleo & SCD Lemon Poppy Seed Chicken Salad

Serves 4 
Prep: 15 min
Total: 15 min 
Beginner

Ingredients:

1 ½ lbs. chicken breast, cooked, cooled, and shredded 

1 cup celery, diced (3-4 stalks) 

½ cup mayonnaise

1 tsp. lemon zest (about 1 large lemon)

2 Tbsp. lemon juice (about 1 large lemon) 

1 Tbsp. poppy seeds 

1 tsp. salt

½ tsp. black pepper  

¼ cup slivered almonds, for garnish 

1 Tbsp. chives, chopped, for garnish

  Method Of Prep:

  1. Gather and prep ingredients.
  2. If you need to cook your chicken, start with that. Preheat your oven to 375°F. Salt and pepper chicken breast and rub with 2 tsp. of olive oil.
  3. Bake for 15-20 minutes or until 165°F. Cool, completely and place in a food processor. Pulse a few times or until shredded and the consistency you would like, set aside.
  4. If you need to make your mayonnaise see this recipe!
  5. Next, dice your celery. Add celery and all other ingredients except slivered almonds to a large mixing bowl.
  6. Mix together and adjust seasoning if needed.
  7. Serve immediately and garnish with slivered almonds and chives. Enjoy!

                      

Nutrition Facts: 
Calories- 376 
Carbs- 3.0 g
Fat- 28.6 g
Protein- 25.3 g 

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