Paleo Chicken Salad with Bacon & Scallions {Whole30}

Jump to Recipe Whole 30Nut FreeNo Added Sugar

A delicious and healthy chicken salad made with homemade mayo, this Paleo Chicken Salad with Bacon and Scallions packs tons of flavor and protein for a great make-ahead lunch, or to serve family and friends for any occasion! It’s paleo, Whole30 and keto.

Isn’t chicken salad just the best?!

It’s something I remember eating for the first time and thinking there must be so much out there in the world waiting for me to discover (I was 7 maybe).

I could say the same for bacon, and one of my favorite pre-paleo ways to eat chicken salad was on a huge everything bagel with bacon!

Most things are just more awesome with bacon, don’t you think?

And like so many other things, chicken salad is just better with bacon plus seasonings thrown in there too.

And since I don’t eat it on gi-normously big-as-my-head everything bagels anymore, I had to find a way to make a competitive version. This is it!

Here it is, in perfect paleo awesomeness must-be-in-my-life-at-all-times-or-else-I-quit fashion – Paleo Chicken Salad with Bacon, Scallions, and homemade mayo!

This recipe may look like it has a bunch of steps, but you don’t have to do them all at once.

I really love cooking the chicken from scratch because it’s juicer and gives the chicken salad more flavor than store bought rotisserie chicken.

However, in a pinch, using store bought pre cooked chicken is fine, just pay attention to seasonings for extra flavor!

I usually make this throughout the day, doing each step when I have a minute and then packing it in lunches or tossing it in the fridge for whenever I’m craving it.

Serve it over a green salad, or wrap in lettuce to make it pretty.

Or, don’t take my advice because I’ve never produced a successful anything wrapped in lettuce.

There is definitely an art to lettuce-wrapping that I’m not sure I’ll ever master. I’m happy to take tips from anyone who is an expert lettuce wrapper and share!

Just a side note, this involves homemade mayo – which I make in minutes with this Immersion Hand Blender.

It has totally changed Paleo for me since so many of my sauces and dressings are based on this mayo.

It’s insanely easy to make and incredibly delicious – not like store bought mayo at all. You get a huge bang for your buck on this one for sure! If you aren’t the homemade mayo type, a Whole30 and paleo friendly mayo like Primal Kitchen will work as well.

Okay, it’s time for chicken salad – let’s go!

Paleo Chicken Salad with Bacon and Scallions {Whole30}

Bacon Scallion Chicken Salad

Homemade from-scratch chicken salad made with homemade mayo, bacon and green onions that is soy free, dairy free and completely Paleo and Whole30 friendly.Author: Michele RosenPrep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutesCourse:Chicken SaladCuisine:Paleo, Whole30Servings: 5 servingsPrint this RecipeDid you make this recipe?Leave a review4.69 from 29 votes

Ingredients

1lbboneless skinless chicken breasts1/2tspgarlic powder1/2 teaspoon onion powdersea salt and pepper to taste8slicesuncured baconsugar free for Whole301/2cuphomemade mayo or Paleo friendly mayo* from Primal Kitchen made with avocado oil3scallions(green onions), thinly sliced

Instructions

Chop the bacon into bite size pieces, then brown the bacon in a large skillet over med-hi heat until crisp.**

Remove bacon from pan and set aside to drain on paper towels, leaving the rendered fat in the pan.Pound the chicken breasts to 1/2 inch thickness or cut them in half so each piece is 1/2 inch thick.

Turn the heat down to med. Sprinkle the chicken breasts generously with garlic powder, onion powder, salt and pepper and put in the pan with bacon fat. Use ghee or refined coconut oil if you prefer. Cook about 2-3 minutes on each side or until the inside is no longer pink.

Put the chicken in a large bowl, cover and refrigerate until cool. If you haven’t made your mayo yet, now is the time!

When the chicken has cooled down, shred or chop roughly into bite size pieces, and in a large bowl, toss together with the bacon, scallions, and mayo. Mix to fully combine.

Taste and add salt/pepper if needed. Serve right away or cover and save for later. The chicken salad will last 3-4 days in a sealed container in the refrigerator. Enjoy!

Recipe Notes

*You can buy Whole30 compliant mayo here

**Alternatively, bake your bacon in the oven – spread out on a parchment paper lined baking sheet and bake at 400° F for 15-20 minutes, checking after 15 minutes for doneness. Drain on paper towels and crumble.

Nutrition

Calories: 420kcalCarbohydrates: 0gProtein: 25gFat: 34gSaturated Fat: 8gCholesterol: 89mgSodium: 420mgPotassium: 422mgFiber: 0gSugar: 0gVitamin A: 75IUVitamin C: 0.9mgCalcium: 8mgIron: 0.8mg