Serves 4
45 min
Paleo Chicken Salad Sliders
Recipe GLPR1d7a765b6415b7
Tender shredded chicken combined with fresh pear, crunchy walnuts, and creamy paleo mayo, seasoned with bright lemon and dill. Served as sliders on crispy baked sweet potato rounds for a grain-free, paleo-friendly meal that's both nutritious and satisfying.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 chicken breasts
1 tablespoon avocado oil
1 fresh pear, peeled and diced
1/4 cup crushed walnuts
1/4 cup paleo mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon dried dill
Sea salt to taste
1 sweet potato, washed and dried
1 tablespoon avocado oil for sweet potato
Directions
Pat the chicken breasts dry and season both sides lightly with sea salt. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts. Cook for 6–7 minutes on each side until the internal temperature reaches 165°F at the thickest part. Transfer to a plate and let cool slightly, then shred the meat into bite-sized pieces.
While the chicken cooks, slice the sweet potato lengthwise into thin, flat boards, then cut into approximately 2-inch rounds to form slider bases. Brush both sides with the remaining 1 tablespoon of avocado oil and arrange on a baking sheet. Bake at 425°F for 12–15 minutes, turning halfway through, until the edges are crispy and the centers are tender.
In a large bowl, combine the shredded chicken with the diced pear, crushed walnuts, paleo mayonnaise, fresh lemon juice, and dried dill. Mix gently until well combined. Taste and adjust seasoning with sea salt as needed.
Once the sweet potato rounds are cooked, remove from the oven and let cool for 1–2 minutes. Spoon the chicken salad mixture onto each sweet potato round and serve immediately while the potato bases are still warm and crispy.
