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Paleo Chicken Salad Lettuce Wraps

Prep Time 15 mins
Cook Time 10 mins
Total Time 5 mins
Course Main Dish


  • 2 lbs chicken thighs skinless, boneless*
  • 1/4 cup olive oil mayo I prefer Tessemae's or Primal Kitchen (see above)
  • 1 cup diced organic apple diced
  • 1 cup diced celery
  • 1/2 cup diced red onion
  • 1 tsp garlic powder
  • 1 tsp sea salt divided
  • 1/2 tsp black pepper divided
  • 4 cups spring mix


  • Preheat oven to 400 F and line a baking sheet with parchment paper. Place chicken on the parchment paper and season with sea salt and pepper.
  • Bake for 20 minutes. Set aside and let cool.
  • Meanwhile, in a large bowl, chop spinach, apple, red onion, and celery. Season with sea salt, black pepper, and garlic powder. Set aside.
  • Once the chicken is cooled, finely chop chicken into 1/2" pieces. Add chopped chicken to the veggie bowl and mix well.
  • Servie chicken salad over sprung mix lettuce.


*Save leftover juice from the chicken and add to the chicken salad for extra flavor!
Keyword chicken salad, paleo