Scale
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breast
- 1 teaspoon Real Salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried cilantro
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (I use this one)
For the Salad
- 1 1/2 cups diced red onion
- 1 1/2 cups diced celery
- 1/2 cup chopped pitted dates
- 1/2 cup raw sunflower seeds
- 1/4 cup minced parsley
- 2/3 cup avocado oil mayo
- 2 tablespoon dijon mustard
Instructions
- Pre-heat the oven to 400°F. Unwrap your chicken and pat it dry. Toss in a large bowl with all of the seasonings, then coat with olive oil.
- Place on a sheet pan and roast for 20 minutes or until fully cooked. (You can double the chicken recipe to make leftovers easily).
- While the chicken cooks, measure out the salad ingredients and combine in a bowl, but do not mix.
- When the chicken is done cooking, transfer it to a large bowl or the bowl of your stand mixer. Use the paddle attachment of your stand mixer or a hand mixer and shred the chicken. Trust me, just let her rip: the chicken will shred perfectly and quickly.
- Add the shredded chicken to the bowl with the salad ingredients and mix well. Store in the fridge for up to 5 days. Best served chilled with paleo crackers (I like Simple Mills Rosemary Crackers or Mary’s Gone Crackers from Thrive Market)
Recipe Notes:
- net carbs for serving: 18.7g
Nutrition
- Serving Size: 1 serving
- Calories: 608
- Fat: 44.3g
- Carbohydrates: 23.7g
- Fiber: 5g
- Protein: 31g
