2 cups leftover chicken (shredded, cubed or rotisserie will all work)
1/4 cup almond slivers
1/2 tsp salt
1/2 tsp pepper
1 tsp smoked paprika
3-4 tbsp paleo mayo (maybe Primal Kitchen mayo)
Instructions
1. Start by dicing up your bacon and putting it in a medium pan
over medium heat to cook. Cook for 5-6 minutes stirring
occasionally, until the bacon is brown and starting to get crispy.
Remove to a paper towel lined plate to cool.
2. Next, chop up your broccoli, shallot and grapes and add them
to a medium bowl.
3. Add in your chicken.
4. Add in the almond slivers, salt, pepper, smoked paprika,
cooked bacon, and mayo; for the mayo, use the full 4 tbsp if you
want a nice creamy salad or use less if you are looking for a little
lighter salad.
5. Mix everything together
6. Serve immediately or if time allows refrigerate for 24 hours.
Originally Submitted
7/28/2016
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