This recipe is the perfect way to transition into fall time with a healthful, protein-rich meal option that is so tasty!
4 cups pastured organic boneless skinless chicken breast
1/3 cup sliced almonds
1/2 cup red grapes, halved
1/4 cup red onion, diced
3 stalks celery, chopped
2 tbs dill, finely chopped (or 2 tsp dried)
2/3 cup avocado oil based mayonnaise
1/4 cup dijon mustard
1/4 tsp black pepper
1/2 tsp sea salt
Butter lettuce, for serving
1) Prepare the Chicken
Wash and pat dry the chicken. Chop the chicken into small 1 inch pieces. Season with a dash of sea salt, black pepper and garlic powder.
Add a drizzle of olive oil to a skillet over medium high heat. Sauté the chicken for a few minutes until fully cooked through (165°F internal temp). Once cooked, let cool and then roughly chop the chicken into smaller pieces. Set aside.
2) Prepare Remaining Ingredients
Wash and prepare the vegetables and fruit and set aside in a large bowl. Measure the mustard and mayonnaise and set aside.
3) Mix Ingredients Together
Mix all ingredients (except chicken) together thoroughly in a large bowl.
4) Add Chicken and Chill
Add chicken into the mixture and combine well. Let the mixture chill in the refrigerator until cooled completely.
5) Assemble and Serve
Scoop mixture into lettuce leaves and serve!
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