Clean and Green Chicken Salad

This simple recipe contains healthy fats from three of our favorite sources: avocados, olives, and egg yolks. So while we can’t necessarily call this chicken salad “lean” as it’s full of fat, it’s still our go to recipe for a quick and healthy lunch. Click through to the original blog post to see the reasons why these three fats are nutritional powerhouses.
15 minutes
15 minutes
Show nutritional information
This is our estimate based on online research.
Fat:34 g
Carbohydrates:9 g
Protein:35 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  2. Mix apple cider vinegar, olive oil, dried thyme, dried garlic, and 1 tsp each of the sea salt and pepper into a bowl. Add chicken.
  3. Let sit in the refrigerator at least 15 minutes, but it can marinade for up to 24 hours in a sealed container.
  5. Mash diced avocado in a large bowl, and stir in mayo.
  6. After chicken breasts have been in the marinade for at least 15 minutes, grill or bake until fully cooked. Let cool and chop.
  7. Add chicken, celery, olives, herbs, tomato (option), salt and pepper to the avocado/mayo mixture. Stir to combine.
  8. Eat as a salad or wrapped in butter lettuce leaves as a wrap.


If you’re running low on time, swap out the marinated grilled chicken breast for canned chicken. If following AIP, omit black pepper and tomato, and swap mayo for the egg free Cilantro Avocado Mayo.

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