Ingredients
For the Chicken*
- 1 lb chicken breasts cut into strips or tenderloins
- salt & pepper
- 1/4 tsp onion powder
- 1/4 tsp dried poultry seasoning or 2 tsp chopped fresh**
- ghee or coconut oil for cooking the chicken
For the Salad
- 1 cup raw walnuts roughly chopped
- 1/2 tsp cinnamon
- 1/2 cup roughly chopped pitted dates
- 1/4 cup Paleo mayo make your own or purchase Paleo Avocado oil mayo
- 2 tsp fresh lemon juice
Instructions
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First, if you haven't cooked your chicken yet, heat a large heavy skillet over medium heat and add your ghee or coconut oil to melt (1-2 Tbsp)
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Season your uncooked chicken with salt, pepper, onion powder, and poultry seasoning. Add to the pan and sauté, allowing each side to cook about 3 minutes, until the outside is golden brown and the inside is no longer pink. Remove from heat and set aside to cool.
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Meanwhile, you will toast the walnuts. Heat your oven to 300 F and in a small bowl, toss your walnuts with the cinnamon, then spread out on a parchment paper lined baking sheet in a single layer. Roast in the preheated oven about 10 minutes or until lightly toasted, remove from oven and set aside.
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Once your chicken has cooled to room temperature, chop it into bite sized pieces (or shred) and add it to a large bowl. Then add the toasted walnuts, chopped dates, Paleo mayo, and lemon juice. Toss everything together to coat and serve right away over greens. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!
Recipe Notes
*Skip this step if you're using leftover roasted chicken or turkey
*I chopped a mixture of fresh rosemary, sage, and thyme, but I also love this dried poultry seasoning