More Paleo Chicken Salad Recipes:
Classic Waldorf Paleo Chicken Salad
Bacon and Green Onion Paleo Chicken Salad
Low Carb Chicken Salad Stuffed Avocado
6-Ingredient Avocado Chicken Salad
Paleo Curry Chicken Salad
Ingredients
- For chicken salad:
- 2 cups chopped cooked chicken
- 3 slices sugar free, nitrite free bacon, cooked and crumbled
- 1 cup diced celery
- 1 medium bell pepper, diced
- ½ medium onion, chopped
- ½ cup homemade or Paleo friendly store-bought mayonnaise
- 2 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp dried dill
- ½ tsp onion powder
- ½ tsp dried chives
- 1 tsp dried parsley
- salt black pepper to taste
- For tortillas:
- ¼ cup coconut flour
- ½ tsp psyllium husk powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 3 large eggs
- ½ cup plus 2 tbsp unsweetened almond milk
- olive oil or coconut oil for greasing
- salt, black pepper to taste
- For serving (optional):
- lettuce leaves
Directions
- To make the salad, place the mayonnaise, apple cider vinegar, garlic powder, dried dill, onion powder, dried chives and dried parsley in a bowl and mix to combine.
- Add the chicken, bacon, celery, bell pepper and onion and toss to combine.
- Season to taste with salt and black pepper.
- Refrigerate for minimum one hour or until ready to serve.
- To make the tortillas, place the eggs and milk in a bowl and whisk to combine.
- In another bowl place the coconut flour, psyllium husk, garlic powder, onion powder and paprika and mix to combine.
- Slowly add the dry ingredients to the wet ingredients and whisk to combine.
- Let the batter sit for 5 minutes so it can thicken.
- Grease a small pan with oil.
- Heat the pan over medium heat.
- Pour ¼ cup of batter onto the pan and spread out into a 6 ½ -7 inch round with the back of your measuring cup.
- When the edges are golden and bubbles begin to appear on the surface, flip with a spatula and cook until browned on the other side.
- Repeat with remaining batter.
- Serve the tortillas immediately with chicken salad.