Cape Cod Chicken Salad | Paleo, Whole30
I grew up loving chicken salad. But only my mom’s recipe. Anytime I had someone else’s recipe, I would pick out the weird add-ins. To this day, my mom still makes the best-tasting chicken salad, and mine never does turn out quite as good as her’s.
But now that I’m older, I am learning to appreciate variety. When I moved to New Hampshire, I realized New England has it’s own unique way of preparing chicken salad. “Cape Cod” or “New England” chicken salad was new to me with the addition of walnuts and dried cranberries. A local grocer makes an incredible Cape Cod chicken salad, but it is a bit heavy for my preference.
Back in January when I did Whole 30, I reinvented my own compliant Cape Cod chicken salad recipe and it is still a favorite!
Clean Cape Cod Chicken Salad Recipe
- 1 pound of boneless chicken breast (should equal around 2 cups of cooked, shredded chicken) OR shred a rotisserie chicken
- 3/4 cup Primal Kitchen Avocado Oil Mayo (more or less, depending on preference)
- 2 stalk celery, diced
- 1/2 cup dried cranberries (or diced purple grapes)
- 1/2 cup chopped walnuts
- 1 tablespoon garlic powder
- freshly ground sea salt and pepper, to taste
After the chicken is cooked and add-ins are chopped, mix it all up and refrigerate! Easy peasy. ☺️ If making stuffed avocados, simply cut a ripe avocado in half, remove the seed, then top with prepared chicken salad.
This is my super basic, quick and easy chicken salad recipe. Want more flavor? The sky is the limit! Throw in a dash of lemon juice for zest flavor, or try adding local honey for a sweeter salad, relish if you’re into that, or try one of my favorite additions – a chopped Granny Smith apple.
This is hard to go wrong by. Delicious by itself, in a wrap, or stuffed on avocado halves.
I love that certain foods like these are prepared differently throughout the country depending on location… I’d love to hear your take on it – what is your favorite chicken salad recipe?