Paleo Whole30 Chicken Salad Boats

Paleo Whole30 Chicken Salad equals creamy, curried chicken loaded up with yummy veggies. This salad is stuffed into avocados and topped off with fresh herbs and green onions. A delicious, quick and easy Whole30 lunch hack!

Course Appetizer, Main Course, Snack

Cuisine American

Keyword creamy chicken salad, curried chicken salad, whole30 chicken

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 431kcal

Author Monica Stevens Le

Ingredients

2 1/2 pounds pounds organic, boneless, skinless chicken thighs
2 1/2 teaspoons curry powder
3/4 teaspoon sea salt
3/4 teaspoon white pepper
1/2 teaspoon ground thyme
1 small green apple diced
1 small red onion diced
2 small yellow or orange bell peppers diced
1 cup Homemade Paleo Mayonnaise
green onions for topping
fresh parsley for topping
4 avocados halved and pitted

Instructions

Rinse chicken thighs in cold water and pat them dry on a cutting board. Remove any excess fat if you'd like.
Bring a large sized pot of water to a boil. Add the chicken and cook until the internal temperature reads 160 degrees Fahrenheit. Make sure you don't overcook the chicken or it will become tough and dry.
Strain the chicken and leave to cool on a cutting board. After it has cooled, cut the chicken into bite-sized cubes.
Combine your spices in a small bowl and thoroughly rub them into the chicken with your hands. Transfer your spiced chicken into a large bowl (big enough for you to mix everything together well with your hands!)
Add the vegetables and apple to the bowl of chicken and stir until combined.
Pour the mayonnaise over the chicken and vegetables, and give it a really thorough lather/mix with your hands. Make sure everything is completely coated with the mayo.
Cover the bowl with plastic wrap, and let it sit in the refrigerator for at least 1 hour before serving.
Stuff the avocado halves with chicken salad. Garnish with green onions and fresh parsley. Enjoy!

Notes

To make the chicken in the Instant Pot: Turn on the Instant Pot and set to “Manual.” Add chicken thighs, water, salt, pepper, and 2 tablespoons of oregano. ⁣SET the pressure to HIGH and the timer for 12 minutes.⁣ After the chicken has finished cooking, let the pressure release naturally for 10 minutes. Then, move the “sealing” nob to “venting” and let it release completely. Remove the chicken from the Instant Pot and shred using two forks on a cutting board.⁣ Set aside to cool.
This recipe will make a lot of chicken salad (about 10 servings.) I am unsure how many avocado halves it would take to utilize all of the salad. As a point of reference, I calculated the nutritional information for this salad without the avocado.

Nutrition