Wow, I have been so MIA lately!  This is a recipe I wrote a few weeks back, and used it as meal prep for a few days that I knew would be hard to get any kitchen time out of.  But I am just now posting it because that's how busy things have been!

I am now almost done moving into my new house, and cannot wait to get cracking on more recipe ideas I have for y'all.  Thanks for the patience with me this past month!

As for this recipe, it is SO easy and very tasty.  It lasts well for about a week and it a great grab-and-go option for those busy days. Enjoy!

Primal Chicken Salad

Prep time: 20 minutes   Cook time: 20 minutes   Total time: 40 minutes

Yield:  4 servings



  1.  Place chicken breasts in a pot and cover with water.  Bring water to a boil and leave at this heat until the chicken is cooked all the way through (no pink spots and the juice is clear), about 20 minutes.
  2. Remove chicken from the water and rinse in the sink to cool.  Using a fork, tear the meat into bite-sized shreds.
  3. In a large bowl, mix together the mayo, lemon juice, mustard, sea salt, pepper, and tarragon.
  4. Add prepared veggies and shredded chicken into the mayonnaise mixture, stirring well until all ingredients have the sauce on them.  Store in fridge until ready to eat, and serve cold.

1 1/2 lbs boneless, skinless chicken breasts

3 stalks celery, diced

1/4 purple onion, diced

1/3 cup Primal Kitchen Foods Mayo

1 Tbsp tarragon

1 Tbsp lemon juice

1 tsp Dijon mustard

1/2 tsp cayenne pepper (if you like a little kick!)

Pinch of sea salt

Black pepper, to taste