Paleo Pecan Chicken Salad – CrossFit Series




Nick Massie of the CrossFit Culinary Ninja specialty course shares a lighter take on traditional chicken salad. This recipe is perfect if you want some easy meal prep for those warm spring days and hot summer nights.

Paleo Chicken Pecan Salad

Ingredient List:

  • 42oz. chicken breasts, roasted, chilled and diced (cooked weight)**
  • 10 cups red grapes, halved
  • 10 cups celery, small diced
  • 1 cup honey
  • 1 cup Massie Mayo
  • 1 cup pecans, toasted, chopped and chilled
  • 2 tablespoons poppy seeds
  • 1 cup Apple Cider Vinegar
  • Kosher salt, to taste
  • Black pepper, to taste

Preparation Instructions:

  1. Preheat the oven to 350°F. 
  2. Prepare chicken breast by lining a sheet pan with foil, seasoning the pan with kosher salt and pepper, laying the breasts onto the pan and seasoning the top side of the chicken.
  3. Pour  the pecans onto another sheet pan and spread out evenly. 
  4. Place both sheet pans into the preheated oven. Cook the pecans for 5-10 minutes or until nicely toasted (be sure to watch carefully, as these can burn quickly). Cook the chicken breast to an internal temperature of 165°F. 
  5. While the chicken is cooking, prepare the Massie Mayo.
  6. Once the chicken has reached 165° remove from oven and chill in the refrigerator until completely cooled. When this is achieved, dice into chunks similar in size to the half a grape.
  7. In a large mixing bowl, whisk together honey, Massie Mayo, apple cider vinegar, poppy seeds and a pinch of kosher salt and pepper. Add diced  chicken and toss or stir to incorporate.
  8. Pour in the grapes and celery and mix again. Add pecans and stir one last time.
  9. Portion out and store in the refrigerator for up to one week. Enjoy!

“Keep It Paleo!”

Zone Breakdown:

Yields 13 portions

Nutrition per portion:

  • 22g Protein
  • 43g Carbohydrate 
  • 7g Fat
  • 600 Calories

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