This chicken salad was inspired by that oh-so-wonderfully versatile white packet of soup mix that many of us love to use in recipes!

It takes a little extra lovin’ to caramelize the onions, but it’s so worth it! The flavor that slowly caramelized onions give to almost any dish is so comforting! You won’t miss that little packet at all – except for maybe how convenient it is. Haha – I just can’t compare on that level.

However, to me, knowing exactly what foods (clean, unprocessed foods – at that!) I’m putting into my body is more beneficial than convenience -generally! I know, life can get the best of each of us and sometimes, convenient, crappy foods win! It happens!

BUT, if you got the time, make this French Onion Chicken Salad and double the recipe. It’s great inside a lettuce wrap, a tortilla shell or on top of some crackers. You could even top a bed of greens with this and call it a day!

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Print Recipe

French Onion Chicken Salad {Paleo, Whole30, & Keto Friendly}

Prep Time

15 minutes

Cook Time

30 minutes

Servings

cups

Ingredients

• 3 Large onions diced - about 4 cups
• 2 tbsp Coconut aminos
• 2 tbsp Balsamic vinegar
• 2 tbsp Avocado oil
• 1 tsp Pink salt
• 1 lb Chicken breasts cooked - shredded*
• 5-6 Green onions chopped
• 2 tsp Onion powder
• 1-2 tsp Pink salt add more or less, depending on taste desired
• 1 tsp Black pepper
• 2-3 tbsp Almond/cashew milk depending on thickness desired
• 1 cup Mayo

Prep Time 15 minutes Cook Time 30 minutes Servings cups Ingredients 3 Large onions diced - about 4 cups 2 tbsp Coconut aminos 2 tbsp Balsamic vinegar 2 tbsp Avocado oil 1 tsp Pink salt 1 lb Chicken breasts cooked - shredded* 5-6 Green onions chopped 2 tsp Onion powder 1-2 tsp Pink salt add more or less, depending on taste desired 1 tsp Black pepper 2-3 tbsp Almond/cashew milk depending on thickness desired 1 cup Mayo

Instructions

1. In a pan over medium high heat, saute diced onions, oil, coconut aminos, vinegar, and salt for 5 minutes.
2. Reduce heat to medium low and cook for 20-25 minutes until completely caramelized, browned, and reduced in size by half. (Stirring every 5-10 minutes) Set aside to cool.
3. Once the onions are cooled, in a large mixing bowl, mix them together with the shredded chicken, mayo, green onions, onion powder, pepper, and salt. I like to add 1 tsp of salt to start, taste, and then add more, if needed.
4. If the chicken salad is too thick, add a couple tbsp of milk until desired consistency is reached. This is totally optional - if you like your chicken salad thick, feel free to completely omit this ingredient!
5. Serve in a wrap or on a salad!

Recipe Notes

TIP: I always use my Instant pot when I want shredded chicken! I add 1 cup of water to the chicken and cook on High Pressure for 15 minutes. Shreds super easy! If the chicken breasts are HUGE, I cut them in half to reduce cooking time.