recipesNatalia de Oliveira

Chicken Salad with Bacon and Apples

recipesNatalia de Oliveira
Chicken Salad with Bacon and Apples

This salad is the perfect Whole 30 meal prep for a busy work week. I usually make a batch that lasts me about 3-4 days worth of lunches. It is so simple, and so versatile. Since Whole 30 requires you to follow a very strict regiment it means that we can't just go and buy a whole rotisserie chicken from just anywhere. If you don't have time to roast your own, I highly recommend getting a ready to go rotisserie chicken from Whole Foods, as they offer one with no seasonings on it whatsoever. This is one of my favorite "go-to" Whole 30 shortcuts. That being said...here's the recipe!

INGREDIENTS:

  • 4 cups rotisserie chicken - cut into small pieces (skin removed)
  • 2/3 cup Whole 30 compliant mayo
  • 1/2 lemon - juiced
  • 4-5 pieces of bacon - cooked and cut into small pieces
  • 1/2 cup green onions - thinly sliced
  • 1 tablespoon Tajin seasoning (add/deduct based on preference)
  • 1 Honeycrisp apple - small diced

DIRECTIONS:

  1. Combine chicken, bacon, onions, apple in a large mixing bowl - mix with a spoon to make sure everything is distributed equally
  2. In a small bowl, mix together the lemon juice, mayo, Tajin seasoning.
  3. Combine all ingredients - mixing well to coat all of the chicken mixture.
  4. Portion out and eat!

To mix things up, I like to make lettuce wraps, or eat with fresh cucumber slices.
 


 

 

About

I specializes in clean eating and gluten-free meal preparation. Born in Russia, I spent summers at my grandmother’s house, near the Black Sea, where there was a plentiful garden, in an area where everything was grown and nothing was prepackaged or manufactured.  There, I would go mushroom hunting and fishing with my grandfather and, every evening, we would gather around the outdoor stove where I helped prepare dinners.

My passion for cooking came from those summers. 

After moving to America, I discovered The Joy of Cooking, by Irma S. Rombauer, inspiring me to attend the Art Institute of Los Angeles’ culinary program, becoming a private chef, soon after graduation.

In 2012, while in France, I was diagnosed with Celiac Disease, prompting me to cease consuming gluten and developing a bevy of gluten-free, clean eating, and healthy-living recipes.

Since 2012, I have been teaching private cooking lessons, as well as providing meal-prep and catering services, in Southern California, upon request. If interested in any of the above services, and for any questions or comments, please feel free to contact me.