Creamy Chicken Salad with Cilantro Ranch Dressing

Ingredients makes 4 servings

• Salad:
• 2-3 chicken breasts, poached and shredded in advance (500 g/ 1.1 lb)
• 2 large celery stalks, chopped (128 g/ 4.5 oz)
• ¹/₂ small red onion, sliced (30 g/ 1.1 oz)
• ¹/₄ cup cilantro, chopped
• Tangy Cilantro Ranch Dressing:
• ¹/₂ cup paleo mayonnaise (110 g/ 3.9 oz) - you can make your own
• ¹/₂ cup sour cream (120 ml)
• 2 tbsp lime juice (30 ml)
• ¹/₂ cup cilantro, chopped
• 2 tbsp chopped chives
• 1 tbsp chopped parsley
• 2 cloves garlic, minced
• sea salt and pepper, to taste

Instructions

1. Prepare all the ingredients. Chop the onion, celery and herbs. Shred or dice the cooked chicken.

2. Place the shredded chicken breast, celery, red onion and cilantro into a large mixing bowl and stir to combine.

3. Place all of the dressing ingredients into a blender or use a stick mixer and blend until smooth and creamy.

4. Pour the dressing over the chicken and mix it through until everything is well coated. Store in a covered container in the fridge for up to 4 days.