French Onion Chicken Salad {Paleo, Whole30, & Keto Friendly}
This chicken salad was inspired by that oh-so-wonderfully versatile white packet of soup mix that many of us love to use in recipes!
It takes a little extra lovin’ to caramelize the onions, but it’s so worth it! The flavor that slowly caramelized onions give to almost any dish is so comforting! You won’t miss that little packet at all – except for maybe how convenient it is. Haha – I just can’t compare on that level.
However, to me, knowing exactly what foods (clean, unprocessed foods – at that!) I’m putting into my body is more beneficial than convenience -generally! I know, life can get the best of each of us and sometimes, convenient, crappy foods win! It happens!
BUT, if you got the time, make this French Onion Chicken Salad and double the recipe. It’s great inside a lettuce wrap, a tortilla shell or on top of some crackers. You could even top a bed of greens with this and call it a day!
Pin this recipe to your Pinterest board!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
cups
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- 3 Large onions diced - about 4 cups
- 2 tbsp Coconut aminos
- 2 tbsp Balsamic vinegar
- 2 tbsp Avocado oil
- 1 tsp Pink salt
- 1 lb Chicken breasts cooked - shredded*
- 5-6 Green onions chopped
- 2 tsp Onion powder
- 1-2 tsp Pink salt add more or less, depending on taste desired
- 1 tsp Black pepper
- 2-3 tbsp Almond/cashew milk depending on thickness desired
- 1 cup Mayo
Ingredients
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- In a pan over medium high heat, saute diced onions, oil, coconut aminos, vinegar, and salt for 5 minutes.
- Reduce heat to medium low and cook for 20-25 minutes until completely caramelized, browned, and reduced in size by half. (Stirring every 5-10 minutes) Set aside to cool.
- Once the onions are cooled, in a large mixing bowl, mix them together with the shredded chicken, mayo, green onions, onion powder, pepper, and salt. I like to add 1 tsp of salt to start, taste, and then add more, if needed.
- If the chicken salad is too thick, add a couple tbsp of milk until desired consistency is reached. This is totally optional - if you like your chicken salad thick, feel free to completely omit this ingredient!
- Serve in a wrap or on a salad!
TIP: I always use my Instant pot when I want shredded chicken! I add 1 cup of water to the chicken and cook on High Pressure for 15 minutes. Shreds super easy! If the chicken breasts are HUGE, I cut them in half to reduce cooking time.
Lesa ()
Looks amazing! I love onions! The instructions say add mayo, but I don’t see mayo listed in the ingredients? Do you add mayo or is that an option? Thank you!
Taylor ()
Thank you, Lesa! Onions are a staple in our house!
And WHOOPS! Haha! Yes, the mayo SHOULD be in the list. I’m not sure what happened there. Thanks for letting me know, I’ll get that updated ASAP! It should be about 1 cup…just depends on how mayo-y you like your salads!
To me, less is more!
Alisha Ross ()
This was SO delicious!! I followed your exact recipe and I don’t think it was too thick at all. It was nice and creamy and the flavors were great! My husband ate two bowlfuls and wanted more. We had plenty for leftovers. Thanks–this is a keeper!
Regards
Ross Alisha
Taylor ()
That’s so good to hear, Alisha! Thank you for the kind words! Your husband sounds like mine! He loves this chicken salad and eats it by the spoonful! Haha!