Chipotle Chicken Salad
Carrot, Bell Pepper, and Celery Sticks
Ingredients
- 2 bone-in, skinless chicken breasts
- 1 Tbsp avocado oil
- ⅓ cup avocado-oil mayonnaise (or use a homemade Paleo mayonnaise)
- 1 Tbsp fresh lime juice
- 1 tsp ground chipotle chile pepper
- ¼ tsp garlic powder
- 1 stalk celery, thinly sliced
- ½ red bell pepper, minced
- 2 green onions, sliced
Instructions
- Preheat oven to 375°F. Place chicken breasts in a baking dish; drizzle with oil, and sprinkle lightly with salt and pepper.
- Bake 28 to 30 minutes or until chicken is done; cool. Chop chicken.
- Combine mayonnaise, lime juice, chile pepper, and garlic powder in a bowl.
- Add chicken, celery, bell pepper, and onions; stir well. Add salt and pepper to taste. Chill until ready to serve.
Side Dish Ingredients
- 4 carrots, cut into sticks
- ½ red bell pepper, sliced
- 4 stalks celery, cut into sticks
Side Dish Instructions
- Serve carrots, bell pepper, and celery with chicken salad.
Paleo Lunch Meal Plan
This recipe selected from the eMeals Paleo Lunch Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
