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Paleo Avocado Chicken Salad (Whole30, AIP)

  • Yield: 2-3 bowls 1x


  • For the chicken
  • 2 lbs chicken breast
  • 1 tbsp avocado oil
  • 1 tsp sea salt
  • For the salad
  • 810 butter lettuce leaves, washed
  • 1 cup granny smith apple, diced
  • 1/2 cup red grapes, sliced in half
  • 1 cup celery, chopped
  • For the avocado “mayo”
  • 2 medium avocados
  • 3 sprigs green onion, chopped
  • 4 tbsp avocado oil
  • Juice of 1/2 lemon
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper (omit for AIP)


  1. Preheat oven to 350 F and line a baking sheet with parchment paper
  2. Rub the chicken with avocado oil and season with salt
  3. Bake the chicken in the oven for 40-45 minutes or until internal temperature reaches 165-170 F
  4. Allow the chicken to rest and cool and chop into cubes
  5. Combine the chicken, apples, grades, celery, and green onion in a large box and set aside
  6. For the avocado “mayo”, use a high speed blender to blend the avocado, avocado oil, lemon juice, salt and pepper
  7. Pour the avocado mayo in with the salad mixture and stir well to combine
  8. To assemble the salad line 2-3 bowls with butter lettuce (either chopped or whole) and spoon the chicken salad over top


Eat fresh within a few hours of making to avoid having the avocado over oxidize and brown.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 bowl
  • Calories: 771
  • Fat: 45.5g
  • Carbohydrates: 20.7g
  • Fiber: 8.3g
  • Protein: 70.6g