Paleo Chicken Salad: So easy a Neanderthal could do it!

When you think chicken salad, you probably think of the mayo heavy variety. I've got no beef with mayo. I love me some mayo, but store bought chicken salad is always heavy on the mayo and light on the chicken. Not to mention the store bought variety is full of all kinds of things you can't pronounce.

This is my version of chicken salad. It's based on the awesome chicken salad I had years ago at the Brown Bag Deli in Louisville. I like texture, so this has lots of chunky stuff. This recipe uses chicken thighs which are economical and superior in dark meat flavor. Normally I like my chicken with the skin on and bone in but cold chicken skin is not near as good as hot crispy chicken skin (that just made my mouth water). Since I prefer cold chicken for this recipe, we go skinless.

This feeds about 4 people (or yourself depending on how hungry you are).
Here's what you need.

1 package of chicken thighs (8 generally to a package)
Cajun seasoning (I love Slap Ya Mama)
3 medium celery stalks chopped fine
1/2 cup crushed walnuts (just use your hands for this)
1 cup large sweet red grapes halved
extra virgin olive oil
sea salt & pepper
couple sprigs fresh parsley coarsely chopped

*Optional seasonal greens

Preheat oven to 350.
Place chicken thighs on a foil lined baking sheet. Season with Cajun spice or salt, pepper and Cayenne.
Bake for about 35-40 minutes until the juice runs clear and the tops are light brown.
Cool chicken for at least 2 hours in the fridge.

Once the chicken has cooled cut it into bite sized pieces.
Chop the celery fine, cut the grapes lengthwise, and crush the walnuts. Combine the chicken, celery, grapes and walnuts. Give it a light toss. Drizzle the mix with olive oil. Divide out the chicken mixture evenly into bowls before sprinkling with parsley. Salt and pepper to taste.

You could also serve this on a bed of fresh greens and add a drizzle of balsamic vinegar along with the olive oil. Adding warm bacon grease instead of olive oil and topping with the crispy bacon would also be fabulous. You don't have to follow this recipe to the T. Add anything you like in the amounts you like. What's important is that you want to actually eat what you cook.

I was halfway through eating this when I realized something...this would have been even better with BACON! Tasty, tasty bacon!

A few notes about ingredients. 

I know Weston A. Price advocates soaking and drying nuts. I just didn't have time for this step. Most people probably won't. That being said, I don't eat walnuts everyday so I doubt this is gonna kill me. 

Fort Wayne is lucky to have an outstanding Co-op, Three Rivers Natural Grocery and Deli. They carry local and organic produce for very affordable prices. There are several fruits and vegetables I refuse to buy unless they're organic. Celery and grapes are among them. If you buy them when they're in season, organic grapes are comparable in price to conventionally grown grapes without the pesticide residue. They are also more likely to be USA not South American grown. Celery can usually be found organically for a reasonable price year round at most groceries. 

I also buy the best possible chicken I can afford. Chicken thighs and whole chickens are usually cheaper per pound than cut-up chicken or chicken breasts. We have a chain of local meat markets, Jamison's Specialty Meats, that carry Indiana based Miller Poultry. It's not organic, but it's way better than Tyson. I can't heap enough praise on the staff of the N. Anthony Jamison's. The people are so friendly I feel like I'm in Kentucky again. If you're in the area stop in and check them out, they really are outstanding. Did I mention they have great bacon and they make their own fresh sausages?! Psst, they make their own fresh sausage.

So, happy cooking, and if you do try this recipe, I'm interested to know how it comes out. What might you do differently? Drop me a comment and let me know.