French Onion Chicken Salad

This French onion chicken salad is the ultimate high-protein lunch that's not boring, and made with actual caramelized onions. It's dairy-free and gluten-free.

Cook Time 30

Total Time 35

Servings

Calories 249

Author Michelle

Ingredients

For the chicken

1 lb chicken breast
2 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
½ tsp dried thyme
Salt and pepper
1 tbsp avocado oil
1 cup chicken broth
1 tbsp lemon juice
For the chicken salad
1 yellow onion diced

For the chicken salad

Prepared chicken as prepared above
⅓ cup coconut yogurt
2 tbsp mayo
2 tsp white wine vinegar sub lemon juice
2 tsp mustard
Salt and pepper
tsp dried dill

Instructions

Pat the chicken breast dry and season well on both sides.
Using a large deep pan with a lid, heat the avocado oil over medium heat. Sear the chicken for 2-3 minutes on each side to lightly brown the chicken.
Reduce the heat to medium low and pour in the chicken broth and lemon juice. Cover the pan for 10 minutes before checking the internal temperature for 165 F.
Remove the chicken from the pan and allow to rest for about 10 minutes before shredding in a stand mixer.
Pour the shredded chicken onto a cutting board and chop further with a knife. You should have very small pieces of chicken. Pour the chicken into a mixing bowl and set aside.
Using a medium skillet, heat the ghee over medium-low heat. Add the yellow onions to the pan and a pinch of salt. Stir the onion for about 20 minutes, allowing to cook caramelize. Add the garlic and saute for another 5 minutes. Remove from the pan and allow to cool.
Add the yogurt, mayo, vinegar, mustard, salt, pepper, and thyme, and onions to the bowl with the chicken and toss to combine.
Season further to taste and serve chilled with gluten free crackers or in a wrap or sandwich!

Notes

To speed up caramelizing the onions, add a pinch of coconut sugar about halfway through and toss to coat.

Nutrition