Leftover roasted chicken is a tasty way to add more protein to a Paleo salad recipe. Finish it off with a drizzle of Paleo Ranch Dressing for a super tasty lunch (or dinner) that you'd never guess is Paleo.

Source: Better Homes and Gardens

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Recipe Summary

prep:
10 mins
chill:
up to 24 hours
Servings:
2
Max Servings:
3
Yield:
6 cups
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Paleo Shredded Chicken Salad

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine spinach, chicken, tomato, and green onions; divide between 2 to 3 storage containers. Cover and chill up to 24 hours.

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  • To serve, thin Paleo Ranch Dressing with up to 1 Tbsp. water, if necessary. Drizzle salads with dressing.

Nutrition Facts (Paleo Shredded Chicken Salad)

341 calories; total fat 25g; saturated fat 3g; polyunsaturated fat 4g; monounsaturated fat 16g; cholesterol 78mg; sodium 311mg; potassium 916mg; carbohydrates 8g; fiber 3g; sugar 2g; protein 22g; trans fatty acid 0g; vitamin a 9472IU; vitamin c 43mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 8mg; vitamin b6 1mg; folate 206mcg; vitamin b12 0mcg; calcium 126mg; iron 4mg.

Roast Chicken and Vegetables

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Season chicken with salt, paprika, and pepper. Arrange carrots and onion in a roasting pan. Top with chicken.

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  • Roast, uncovered, 1 hour, 35 minutes. Add broccoli to roasting pan. Roast 10 to 20 minutes more or until chicken is done (at least 175°F in the thigh). Remove and let stand, covered, 30 minutes. When cool enough to handle, remove meat, discarding skin and bones. Shred chicken. Transfer chicken to an airtight storage container. Cover and chill up to 4 days or freeze up to 4 months. Chop vegetables, reserving any liquid from pan. Transfer vegetables and liquid to an airtight container. Cover and chill up to 4 days.

Nutrition Facts (Roast Chicken and Vegetables)

266 calories; total fat 6g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 119mg; sodium 295mg; potassium 857mg; carbohydrates 14g; fiber 4g; sugar 6g; protein 39g; trans fatty acid 0g; vitamin a 13554IU; vitamin c 54mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 15mg; vitamin b6 1mg; folate 65mcg; vitamin b12 1mcg; calcium 79mg; iron 2mg.

Paleo Ranch Dressing

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl whisk together all ingredients. If necessary, thin dressing to desired consistency with water or nut milk. Cover and chill any leftover dressing up to 1 week in the refrigerator.

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Nutrition Facts (Paleo Ranch Dressing)

102 calories; total fat 11g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 9mg; sodium 60mg; potassium 15mg; carbohydrates 0g; fiber 0g; sugar 0g; protein 0g; trans fatty acid 0g; vitamin a 152IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 3mcg; vitamin b12 0mcg; calcium 5mg; iron 0mg.
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