French Onion Chicken Salad {Paleo, Whole30, & Keto Friendly}
Servings Prep Time
4-5cups 15minutes
Cook Time
30minutes
Servings Prep Time
4-5cups 15minutes
Cook Time
30minutes
Ingredients
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.


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