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!