Chicken, Mango, Macadamia and Mint Salad – Paleo and AIP with Stage 1 and 2 Reintros

paleo chicken mango macadamia and mint salad

Green and Gold – Australia Day Salad!



This is such a simple salad to throw together, it tastes great, looks impressive and is the perfect combination of green and gold, plus fresh Aussie produce for Australia Day!


I also really love the juices and sweetness of fruit combining with the savoury umami flavour from meat. Pork and apple, lamb and apricot, chicken and mango? Just yes, goshdammit! I love it all!


This salad is inspired by Paleo mango and avocado salad from the fabulous Merrymaker Sisters‘s new e-book. I’ve been following the Autoimmune Protocol for the last 5 months and I’ve had some success with reintroductions, so this salad is a celebration of the fact I’ve been able to add macadamias back in to my diet (umm, yay!) It’s also a celebration of mango season here in Australia plus a great way to use up leftover roast chicken!


So, this isn’t really a strict “recipe”, more of a point in the right direction! So use your own preference in terms of quantities and what produce you have available 🙂


Served 2 hungry people, with leftovers for breakfast and lunch for me the next day.



Half a roast chicken shredded (the best quality you can buy)

1 mango chopped into chunks

1 handful of whole macadamia (stage 2 AIP reintroduction)

Salad leaves – I filled my salad serving bowl to the top and the other ingredients weighed the leaves down so it all fitted in

Macadamia nut oil (stage 1 AIP reintroduction) or olive oil

Handful of chopped mint

Salt and pepper (stage 1 AIP reintroduction) to taste

The following ingredients are things I also added as I happened to have them around and thought they added to the overall flavour, but if you don’t have them it’s not a deal breaker – the salad will still be yum!

Approx. 4 roasted garlic cloves (leftover from a previous meal)

1/2 roasted onion, chopped (also leftover)

1/2 roasted lemon (yep – leftover!)



Rub garlic around the bottom of the salad bowl

Drizzle in enough oil to cover the bottom plus a couple of teaspoons of juice from the roasted lemon

Tip in leaves and add a bit more oil, so the leaves are well coated

Add in the garlic and onion and toss through the leaves

Add chicken

Add mango

Add macadamias

Add mint

Pour a little more oil over the top of the salad


And that’s it! Serve and enjoy If you’ve made this for 2 people you should have enough for leftovers the next day – lucky you!


Happy Australia Day!!!?:) x