Lemon Poppy Chicken Salad (Paleo, with an AIP option)

This Lemon Poppy Chicken Salad is bright and refreshing, thanks to the dressing and plenty of lemon zest. Egg + nut free, this is a delicious mayo-less option! To make AIP, simply omit the poppy seeds.

Prep Time 10 minutes
Total Time 10 minutes
Author Alyssa Reaves


  • 1/2 lb shredded chicken (~2 cups)
  • 2 scallions
  • 2 stalks celery
  • 1 heaping teaspoon lemon zest ~1 lemon

Lemon Poppy Dressing (Paleo with AIP option)

  • 1/2 cup avocado oil
  • 1/4 cup AIP buttermilk* (see recipe box below to make)
  • 1 Tablespoon palm shortening
  • 1 teaspoon apple cider vinegar
  • 1 Tablespoon honey
  • 1 Tablespoon plus 1 teaspoon lemon juice
  • 1 teaspoon poppy seeds* (*OMIT for AIP)
  • 1/2 teaspoon ground mustard* (*OMIT for AIP)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt


  1. Make buttermilk by following steps below. 

  2. Place shredded chicken to medium glass bowl. 

  3. Chop celery and scallions. Zest lemon. Add celery scallions and lemon zest to bowl.

  4. To make dressing: use either an immersion blender (my preferred method) or a hand held blender to emulsify. My preference is to use a wide-mouth Mason jar - I insert my immersion blender, and, when finished, just use the jar for storing any remaining dressing. Either way you go, blend for ~30 seconds. Will be fairly thick and emulsified. Don't forget to add the buttermilk that you made at the start!

  5. Pour dressing over chicken salad and stir to incorporate. Enjoy!! Keeps well for 2-3 days in the fridge.