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prep time
20 min
cook time
15 min
ready time
35 min
Paleo Chicken Salad with Radish Mint and Dill
You will love this Paleo dinner recipe that is easy to put together and perfect for a hot summer day. Crisp mixed green lettuce is topped with fresh mint, dill, and thinly sliced radishes. Fresh chicken breast is seasoned with Herbs de Provence and plenty of kosher salt. The chicken is drizzled with avocado oil and cooked in an air fryer until nicely golden brown. The chicken is cooled slightly and then placed on top of the salad with fresh blueberries. A Paleo-friendly dressing made with apple cider vinegar is poured on top of the salad to add healthy fats. I love salads because it is one of the best ways to get in plenty of protein and healthy fats.
What are the best oils to use for a Paleo diet?
We used avocado oil in this recipe, but you can substitute the avocado oil for fresh extra-virgin olive oil. Please avoid any vegetable oils like canola oil or corn oil as these have been shown to be inflammatory.
Why chicken should I use?
Organic, pasture raised chicken is always preferable for it's nutritional profile, however opt for the best quality chicken that you can afford.
To make the ultimate pairing, serve this with other Paleo-friendly recipes like our Ultimate Keto Cheesy Egg and Spinach Cup.
Net Carbs
3.9 g
Fiber
3.1 g
Total Carbs
7.1 g
Protein
71.2 g
Fats
29.3 g
569 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Chicken Breast Boneless Skinless Raw
3 lb
Coarse Kosher Salt
1.5 tsp
Herbs De Provence
1 tbsp
Avocado oil
1.5 tbsp
Mixed greens
8 cup
Radish, raw
2 large - 1" to 1 1/4" diameter
Mint Leaves
0.25 cup
Dill weed, fresh
4 tbsp
Apple cider vinegar
0.25 cup
Avocado oil
0.25 cup
Coarse Kosher Salt
1 tsp
Blueberries
0.5 cup
Recipe Steps
steps 5
35 min
Step 1
Season the chicken breasts on both sides with 1 ½ teaspoon of kosher salt and Herbs de Provence. Place the chicken breast in an air fryer basket set on a rack. If the chicken is excessively wet, be sure to dry them with paper towels before seasoning. Doing so will also help the browning process.Step 2
Drizzle them with 1 1/2 tbsp of avocado oil. Cook at 400 F (200 C) for 15 minutes or until the chicken reads 165 F internally and is nicely golden brown.Step 3
While the chicken is cooking, fill the bowls with mixed greens. Slice two large radishes on a mandolin into thin slices. Chop the mint and dill.Step 4
Remove the chicken from the air fryer. Allow it to cool slightly on a cutting board. Next, make the vinaigrette. Combine the apple cider vinegar, avocado oil, and kosher salt. Whisk well to emulsify.Step 5
Cut the chicken Into thin slices. Top the salad with the sliced chicken and add blueberries. Add chopped herbs as garnish. Serve immediately.
