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Herbed Chicken Salad


30 minutes

4 servings


This dish is a Paleo version of grain-less couscous. There are plenty of herbs and kale to keep it light and fresh.
Pro tip: Make this the night before and let the lemon juice incorporate into the greens. Phase One-Repair

Herbed Chicken Salad


  • 1-pound(s) ground chicken (free range)

  • 1 teaspoon(s) coconut oil

  • 1 bunch dinosaur or lacinato kale, washed and de-stemmed

  • 1 handful of fresh cilantro, washed and de-stemmed

  • 20 leaves of fresh mint, washed

  • 1/2 can artichoke hearts, in water

  • 1/4 cup(s) red onion

  • 1 lemon, juiced

  • 1 dash(es) sea salt and pepper to taste


1. In a large stainless steel or iron skillet, heat the oil and add the ground chicken. Use a potato masher, or a fork, to break up the pieces fine while it cooks. Remove from heat when there is no longer any pink to the chicken.

2. Drain the chicken in a strainer or lay on paper towels to absorb the fat and liquid.

3. While the chicken is cooking, chop the herbs, kale, and the onion very finely.

4. Chop the artichoke hearts into bite sized pieces.

5. Mix the chicken with all the herbs and onion. Add the lemon juice and toss to incorporate all the ingredients.

6. Serve on a bed of lettuce with your favorite dressing or wrap in a lettuce wrap. Enjoy!

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