Overhead view of Mediterranean Chicken Salad (AIP/Paleo) in cucumber boats on a bed of lettuce. It sits on a scalloped plate with a knife and fork nearby.

Mediterranean Chicken Salad (AIP/Paleo)

This Mediterranean Chicken Salad (AIP/Paleo) is not your mama’s chicken salad! It is fresh, fragrant, punchy and spicy, and can be served two ways.

Overhead view of Mediterranean Chicken Salad (AIP/Paleo) in cucumber boats on a bed of lettuce. It sits on a scalloped plate with a knife and fork nearby.
Mediterranean Chicken Salad (AIP/Paleo)

Once upon a time, a long time ago, I got to stick my pasty white feet into the Mediterranean Sea. It was somehow meaningful. Growing up, that part of the world seemed impossibly far away. Foreign.

Thankfully, the world is smaller now. My childhood dream of visiting France came true! I even got to visit the lovely south of France!

I think we should enthusiastically welcome the flavors from that part of the world into the AIP/Paleo diet. They are fresh, punchy, and alive! We can get so bored on a healing diet, can’t we? Time to wake up our mouths! And in the case of chicken salad, time to get rid of the mayonnaise, and get down to some FLAVUUUUUHHHH.

Close up of Mediterranean Chicken Salad (AIP/Paleo) in a cucumber boat. There are bits of lemon zest, Kalamata olives, and basil on top.
Mediterranean Chicken Salad (AIP/Paleo)

The chicken

This recipe requires pre-cooked shredded chicken. See my recipe for Falling-off-the-bone Crockpot Chicken for instructions on how to cook a whole chicken. You might also be able to find an AIP-friendly rotisserie chicken, or even canned. Use what you can find.

Sourcing olives

For the AIP, sourcing the olives can be challenging. My best advice to you is to read labels. If the ingredient list says just “vinegar,” skip it. Red wine vinegar is ok, but distilled white vinegar is not. Look for olives that are organic, and GF. I get mine in the grocery store, but if you need to order, you could try this kind.

How to serve it

I’ve tried a couple of different ways of serving this, and I couldn’t decide which would be best to share with you. Ultimately, I decided to share both! In the photograph, you can see:

  • Chicken salad in hollowed out cucumber halves, and
  • Chicken salad on greens with an extra drizzle of olive oil.

Of course, you could go crazy and do both.  Feel free to play with your food!

Mediterranean Chicken Salad (AIP/Paleo)

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: Salads, MainCuisine: AIP, Paleo, MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes


This Mediterranean Chicken Salad (AIP/Paleo) is not your mama’s chicken salad! It is fresh, fragrant, punchy and spicy, and can be served two ways.

Ingredients

  • For the salad:

  • 2 cups pre-cooked shredded chicken

  • 1/2 cup shredded raw zucchini

  • 1/4 cup chopped Kalamata olives

  • 2 TBSP chopped fresh basil

  • 3 cloves garlic, minced

  • Zest of one lemon

  • Salad greens or two hollowed out cucumbers

  • For the dressing:

  • 2 TBSP freshly squeezed lemon juice

  • 2 TBSP extra virgin olive oil

  • 1 TBSP full fat coconut milk (optional, for creaminess)

  • 1/2 tsp sea salt, or to taste

Directions

  • In a large bowl, mix together chicken, zucchini, olives, basil, garlic, and lemon zest.
  • In a smaller bowl, whisk dressing ingredients: lemon juice, olive oil, coconut milk (if using), and salt.
  • Add dressing to the chicken mixture, and stir well to combine.
  • To serve, place two cucumber quarters on each plate, or greens drizzled with a little olive oil. Top with chicken salad.

We are a participant in the Amazon.com Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.