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–+ servings

Mediterranean Chicken Salad with Cilantro and Lemon for Full GAPS

Roasted chicken folded with homemade GAPS mayonnaise, red onion, cilantro and lemon, served in romaine or butter lettuce leaves.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 1 salad batch
Course: Lunch
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole additive-free roasted chicken meat shredded or chopped; cool enough to handle
  • 1/2 cup homemade GAPS mayonnaise use the completed, separately prepared recipe
  • 1/4 cup fresh cilantro chopped
  • 1 red onion diced
  • 1 lemon juiced
  • mineral salt to taste
  • black pepper to taste
  • 1 head romaine or butter lettuce leaves separated, washed and dried for serving

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Spoon or spatula
  • Serving platter

Method
 

  1. Start with one fully roasted additive-free whole chicken. Let it cool until comfortable to handle. Remove the meat from the bones and shred it into short strands or chop it into even bite-size pieces. Put the chicken in a large mixing bowl.
  2. Dice one red onion, chop 1/4 cup cilantro and juice one lemon. Separate, wash and dry the romaine or butter lettuce leaves. Keep the lettuce aside until serving.
  3. Add 1/2 cup of finished homemade GAPS mayonnaise to the chicken. Fold until the chicken is lightly coated and holds together when lifted, without a pool of mayonnaise at the bottom.
  4. Stir in the diced onion, cilantro and lemon juice. Fold gently until the fresh ingredients are spread through the bowl. The mixture should smell bright and herbal, with cilantro present but not covering the roast chicken.
  5. Add mineral salt and black pepper to taste. Mix once more, then taste a spoonful. Lemon should cut through the mayonnaise and onion should keep a crisp bite.
  6. Arrange the dry lettuce leaves on a platter. Spoon chicken salad into each leaf just before serving. Butter lettuce makes a soft cup; romaine gives a firmer crunch.

Notes

One salad batch. Time assumes one whole roast chicken is already cooked and cool enough to handle.
Full GAPS only; not an Introduction Diet recipe.
Keep lettuce leaves separate until serving. Refrigerate leftover chicken salad covered and use within 3 to 4 days; chicken salad does not freeze well.
Use one-half cup of the completed homemade mayonnaise recipe; this card contains the chicken salad only.

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