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Roasted Garlic Rosemary Lemon Chicken Salad Recipe

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This roasted garlic rosemary lemon chicken salad is a mouthful to say, but intensely enjoyable to eat. This is a very easy meal to prepare, and the result is elegant in presentation with great flavor. My version of this lemon chicken salad was inspired by a recipe from the eBook The Badass Brunch Menu.

Pro-tip: for the easiest prep, chop your veggies the night prior and start your chicken cooking in the slow cooker in the morning.

Roasted Garlic Rosemary Lemon Chicken Salad

For the easiest prep, chop your veggies the night prior, and start your chicken cooking first thing in the morning.

Category Dinner, Lunch, Paleo
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Servings 6
Author V "Paleo Boss Lady" Capaldi


  • 4-5 pound organic grass-fed whole chicken
  • 1 head garlic
  • 2 lemons
  • Bunch organic fresh rosemary
  • Bunch organic dandelion (or preferred greens)
  • 1 onion
  • 1 egg yolk
  • 3 stalks celery
  • 1 medium organic Fuji apple
  • 3/4 cup coconut or avocado oil
  • 1/4 tsp mustard
  • 1 tsp white vinegar
  • Extra virgin olive oil
  • Ghee
  • Pink Himalayan sea salt
  • Fresh ground pepper


Step 1: Roast Garlic

  1. Turn oven on to 375 degrees Fahrenheit.
  2. Chop off the top end of the garlic to make it flat. (It is okay to expose the garlic.)

  3. Grab oven safe dish and coat with coconut oil.

  4. Rub garlic around in oil and set on dish.

  5. Place in oven for 30 minutes or until golden color.

Step 2: Prepare the Chicken

  1. Clean chicken and pat dry.

  2. Fill cavity with fresh rosemary sprigs and lemon slices.

  3. Chop onion.

  4. Add 1 tablespoon of ghee, rosemary sprigs, and half of the roasted garlic to the bottom of slow cooker.

  5. Add salt and pepper to taste.

  6. Place chicken on top of the slow cooker bottom mixture.

  7. Add fresh rosemary sprig and lemon slices to the top of the chicken.

  8. Turn slow-cooker on for 6 hours.

Step 3: Complete the Chicken Salad

  1. Chop onions and celery, and refrigerate until needed.

  2. Make mayonnaise (see below).

  3. Remove chicken, discarding lemon and rosemary.

  4. When chicken is cool begin to hand shred meat.

  5. Add mayonnaise, celery, and onion mixture to shredded chicken.

  6. Add desired amount of salt and pepper, and mix.

Side Prep: Mayonnaise

  1. Add all ingredients together except oil and whisk.

  2. Very slowly add oil using a hand mixer to blend and whip.

  3. You will begin to see mayonnaise forming. Continue to slowly add oil and whip until desired consistency.


  1. Place dandelion greens on plate.

  2. Drizzle with olive oil and put scoop of chicken salad on top (centered in a nice mound).

  3. Slice apple and plate it with the salad. Enjoy!

PaleoBOSS Lady (PBL) has a Master of Art in Psychology with a focus on community. She considers herself a miracle since self-healing from secondary progressive multiple sclerosis (MS) in 2012. Through conscious living PBL has overcome the odds and kicks MS to the curb everyday. PBL is 100% Italian, from Philadelphia, and born under the sign of Taurus - earning her the title of BOSS.

PaleoBOSS Lady proudly sits on the Board of Directors of The Wahls Foundation supporting the efforts of Dr. Terry Wahls who has had successful clinical trials healing autoimmune disorders using food based Paleo principles. In addition PBL co-wrote the training program for The Wahls Coaching Program with Dr. Terry Wahls and is a member of The Wahls Team creating worldwide change in healthcare.