AIP Chicken Salad Lunch
This basic AIP chicken salad recipe plus several variations is an easy, last-minute, portable lunch option that will keep you full and is great for picnics! (Also Paleo, egg-free, Whole30)
The AIP diet definitely lacks a lot of portable lunch options.
You could make my Gyro Wrap Sandwiches – or anything really with the wraps, but those take time to prepare and plan ahead.
If you suddenly decide to go out for the day, or if you have to work somewhere where you don't have access to a stove or microwave, you need something that's quick to make and doesn't need reheating.
That's why these chicken salads are perfect!
You simply mix the ingredients together and put into a to-go container. At lunch time, eat!
I like to either pack this in a small soft-sided cooler with an ice pack, or if that's not an option (or if that'd be too bulky), I'll rubber-band some ice packs to my container.
AIP Chicken Salad Lunch
Ingredients
The basic recipe:
- 1 can of pre-cooked Chicken, Tuna, or Salmon ((make sure to check the ingredients and get ones that are only the meat/seafood, water, and salt))
- 1/2 Avocado (**don't have an avocado? See notes)
- 1/8 –1/4 cup Avocado or Olive Oil
- 1.5 tsp Lime Juice (I used jarred, but you can use fresh too – this would be about 1/2 lime)
- Pinch Sea Salt
Variations – “The Summer”:
- 1 batch of the basic recipe above
- 1 handful Blueberries (fresh or frozen)
- 1 handful Cilantro (chopped)
- 2 Radishes (sliced)
- 1 Sweet Potato (diced and roasted at 425 F for 30 min (optional))
“The Harvest”
- 1 batch of the basic recipe above
- 2 stalks Celery (sliced thinly)
- 1 handful dried Cranberries or Raisins (no sunflower oil *see notes on how to make your own dried cranberries)
- 1 Apple or Pear (diced)
- 1 Sweet Potato (diced and roasted at 425 F for 30 min (optional))
- 1 handful sliced Tigernuts (optional)
“The Curry”
- 1 batch of the basic recipe above
- 2 stalks Celery (sliced thinly)
- 1 handful Raisins
- 3 dried Apricots (diced)
- 1 tbsp AIP Curry Powder (I like this recipe or if not on AIP, use 1 tbsp Curry Powder)
- 1 handful sliced Tigernuts (optional)
Instructions
- In a bowl, wide-mouthed glass jar, or blender place the flesh of the avocado, the oil, lime juice, and sea salt. Use an immersion stick blender or regular blender to mix until creamy.
- Mix with the chicken, tuna, or salmon.
- Add other ingredients if using one of the variations. (Or make up your own!)
- Serve over a bed of mixed greens and possibly with some sweet potato chips, cassava chips, or plantain chips.
Notes
- Diced Roasted Sweet Potato
- Raisins
- Dried Cranberries (fruit-sweetened, no sunflower oil)
- Fresh or Frozen Blueberries
- Diced Radishes
- Cilantro or Parsley
- Diced or Sliced Celery
- Sliced Tigernuts
- Diced Apples or Pears
- Shredded or Diced Carrots
- Pomegranate Arils
- Crumbled Banana Chips
- Sliced Fennel Mint
- Diced roasted Beets
- Toasted Coconut Flakes
- Diced Pineapple
- Diced Mango
- Crumbled Cooked Bacon
- Sliced Olives
- Diced Dried Dates
- Diced Dried Apricots (or other dried fruits – check ingredients though!)
- Sliced Red Onions
- Diced Fresh Figs
- Sliced Oranges
