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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
- 4 Chicken Breasts
- 1/2 tablespoon Adobo Seasoning (or Poultry Seasoning)
- 1 cup Celery (chopped)
- 1/2 cup Paleo Mayonnaise
- 1 tablespoon Dijon Mustard
- 2 Green Onions (chopped)
- 1/4 cup Walnuts (chopped)
- 2 tablespoons Tarragon (fresh)
- 1 cup Red Grapes (halved)
- 1 tablespoon Lemon Juice
- 1 tablespoon Olive Oil
- 1/4 cup Parsley (fresh)
- Sea Salt & Black Pepper (to taste)
- Red Onions
- 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!