Dinner Salad with Shrimp and Chicken

I was craving the fresh crab salads my mom used to make. Crab is way too expensive for us to get here in Colorado, so I just made do with what we had in the freezer. This salad makes two adult portions, and was very filling. I’m sure my dressing is not Paleo-approved. But it’s very yummy, and I think people should give themselves a break here and there. You could top with olive oil and vinegar if you wanted to follow Paleo more specifically.


  • 1 cup salad shrimp
  • 1 chicken breast, grilled with your favorite grill seasoning, then chopped into bite-sized pieces
  • 1 head of romaine, chopped
  • 2 boiled eggs, sliced lengthwise
  • 1 avacado, cubed
  • 1 carrot, cut into coins
  • 2 celery stalks, diced
  • 1 large tomato, diced
  • toasted almond slices (I used about 1/8 cup)
  • pepper to taste

This dressing is sort of like Thousand Island, only with a lot more kick.


  • 4 tbs lite mayo (make sure it’s gluten free of course)
  • 1 tbs A1 sauce
  • 1 tbs Heinz 57
  • 2 tbs ketchup
  • 1/2 tsp liquid smoke
  • 1 tbs Tabasco

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