A Paleo + Whole30 smoky and sweet broccoli chicken salad. Bacon and paprika, crunchy almond slivers and broccoli, mayo and chicken, sweet grapes - Yum!!
Start by dicing up your bacon and putting it in a medium pan over medium heat to cook. Cook for 5-6 minutes stirring occasionally, until the bacon is brown and starting to get crispy. Remove to a paper towel lined plate to cool.
Next, chop up your broccoli, shallot and grapes and add them to a medium bowl.
Add in your chicken. We used leftover crockpot chicken. For the crockpot chicken you just put about a pound of chicken breasts or thighs in your crockpot with about a cup of bone broth or a jar of salsa and let it cook for 6 hours on low or 3 hours on high. After the chicken is done, take it on out and shred away. You could use a rotisserie chicken or other leftover chicken you have on hand as well.
Finally, add in the almond slivers, salt, pepper, smoked paprika, cooked bacon, and mayo. For the mayo, use the full 4 tbsp if you want a nice creamy salad or use less if you are looking for a little lighter salad.
Mix everything together so all the ingredients are mixed up well and the mayo is spread evenly through the salad.
Serve immediately or if time allows refrigerate for 24 hours to allow the flavors to set in and then serve.