Author Notes: This recipe is made with grain-free, dairy-free ingredients and can be served hot or cold – perfect for cookouts or picnics! It has the perfect balance of sweet and savory. —Meghan Little
Serves: 4-6
Ingredients
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4
Chicken Breasts
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1/2
tablespoon Adobo Seasoning (or Poultry Seasoning)
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1
cup Celery (chopped)
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1/2
cup Paleo Mayonnaise
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1
tablespoon Dijon Mustard
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2
Green Onions (chopped)
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1/4
cup Walnuts (chopped)
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2
tablespoons Tarragon (fresh)
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1
cup Red Grapes (halved)
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1
tablespoon Lemon Juice
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1
tablespoon Olive Oil
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1/4
cup Parsley (fresh)
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Sea Salt & Black Pepper (to taste)
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Tomato
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Lettuce
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Red Onions
Directions
- Dust the chicken with the adobo. Fill a medium sized pot with water (enough to cover the chicken) and bring to a boil. Simmer chicken for 3 minutes, then turn off the heat and cover the pot. You want to let the chicken sit (steeping) for about 10-12 minutes, or until the chicken is no longer pink in the middle. Once cooked, remove from water and let cool, about 20 minutes. (this can be done the day before even!)
- In another bowl, combine the celery, mayo, mustard, green onion, walnuts, tarragon, lemon juice, grapes, sea salt and pepper. Cut the chicken into ½ inch cubes and fold it and the olive oil into the mayo mixture.
- Next, toast some fluffy paleo bread in the oven (350 for about 5-10), then top with lettuce (or just use the lettuce as a bowl if you don’t want the bread), tomato, red onion and chopped parsley. Enjoy!