Pastured Chicken Salad
Serves 4
Pastured Chicken Salad
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Prep Time
5 min
Prep Time
5 min
  1. 2 pastured chicken breasts (or organic)
  2. 1/4 white onion
  3. 2 stalks of celery
  4. 1 tbsp Vegenaise
  5. 1/4 artichoke hearts
  6. 1/4 cup kalamata olives
  7. salt & pepper to taste
  8. Rosemary
  9. 2 pats of pastured butter
  10. For paleo version, replace Vegenaise with mashed avocado and olive oil.
  11. Replace butter for ghee or coconut oil
  1. Season chicken breasts with salt, pepper, rosemary, and pastured butter. Bake chicken breasts - (I use bone in with skin for juicier results) bake at 350 until done - 20 minutes - once cooked, cool and tear off chicken from bone.
  2. chop onion and celery.
  3. Add onion, celery, vegenaise, artichokes, and olives. Salt & pepper to taste.
  4. Mix well and chill.
  5. Serve alone or wrap in chard leaf or warmed rice wrap.
  1. There is something about pastured chicken, once you have it, you won't go back to store bought factory chicken ever again. This dish never lasts long. So good.
CHHC LLC | Nancy Tilelli

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