Loaded with cleansing herbs and fiber-rich savoy cabbage, this paleo chicken salad recipe by celeb chef  Pete Evans is so incredibly good you’ll never miss the mayo. Quick and easy to whip up, make it a full meal or use it to stuff summer sandwiches in under twenty minutes. Bonus? This chicken salad is both gluten and dairy-free (as well as paleo), making it a recipe the whole family can enjoy.

Paleo Chicken Salad With Avocados + Herbs

Serves 4
Paleo, gluten-free, dairy-free

INGREDIENTS:
1 1/2 cups leftover organic roast chicken, shredded or chopped
1 lb savoy cabbage, shredded
1 ripe avocado, stone removed, diced
3 Tbsp extra virgin olive oil (optional)
3 Tbsp lemon juice
small handful mixed herbs, torn (tarragon, parsley and chervil)
sea salt and freshly cracked pepper
2 Tbsp pinenuts, toasted

DIRECTIONS:
Mash the avocado lightly to a creamy and slightly chunky texture in a bowl, then add the cabbage, roast chicken, olive oil (if using) and lemon juice and give it a good toss through so the avocado dresses the salad evenly.

Season with salt and freshly cracked pepper. Arrange the salad onto a platter and sprinkle with fresh mixed herbs and pine nuts. Serve.