Meal Menu Idea:
Chicken Salad with Grapes
Mixed Greens
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| Photo credit: bettycrocker.com |
CHICKEN SALAD WITH GRAPES (Paleo)
Paleo / Whole 30 compliant
TIP: This recipe can be simplified by purchasing an already cooked, (BARE free-range), rotisserie chicken and removing meat from the bone at home. Pull on a pair of disposable gloves and the mess is less!
2 lbs. free-range chicken breasts (boneless & skinless)
1/2 cup pecans (substitution: almonds or walnuts)
1 cup red seedless grapes, cut in half
1 stalk celery, diced
1 small zucchini, peeled & diced
1 small apple, cored & diced
1 teaspoon fresh chives, chopped (optional)
Lettuce or spinach
Dressing:
1/4 cup homemade Paleo mayo
1 Tablespoon apple cider vinegar
1/2 teaspoon dried dill
Sea salt and pepper
* In a small bowl, combine mayo, vinegar, dill, S&P. Whisk to blend; set aside.
* Poach, bake or fry chicken breasts; set aside to cool. Or remove meat from a rotisserie chicken; shred and set aside.
* Meanwhile, on a cutting board., prepare fruits & vegetables. Cut pecans and grapes in half. Dice celery, apple and chives. Use a vegetable peeler to peel away 1/2 of the zucchini skin in long strips then dice.
* Wash and dry lettuce or spinach leaves; tear lettuce to bite size pieces. Leave spinach leaves whole; set aside.
* On a separate cutting board, dice or shred the cooled chicken breasts.
* In a large bowl, mix the chicken, fruit, vegetables and nuts.
* Add dressing and stir to blend.
* Serve on a bed of lettuce or spinach.
** Refrigerate leftovers in a glass storage container for meals the next day.
Recipe: w.lynne
Taste. Enjoy. Share.
1 teaspoon fresh chives, chopped (optional)
Lettuce or spinach
Dressing:
1/4 cup homemade Paleo mayo
1 Tablespoon apple cider vinegar
1/2 teaspoon dried dill
Sea salt and pepper
* In a small bowl, combine mayo, vinegar, dill, S&P. Whisk to blend; set aside.
* Poach, bake or fry chicken breasts; set aside to cool. Or remove meat from a rotisserie chicken; shred and set aside.
* Meanwhile, on a cutting board., prepare fruits & vegetables. Cut pecans and grapes in half. Dice celery, apple and chives. Use a vegetable peeler to peel away 1/2 of the zucchini skin in long strips then dice.
* Wash and dry lettuce or spinach leaves; tear lettuce to bite size pieces. Leave spinach leaves whole; set aside.
* On a separate cutting board, dice or shred the cooled chicken breasts.
* In a large bowl, mix the chicken, fruit, vegetables and nuts.
* Add dressing and stir to blend.
* Serve on a bed of lettuce or spinach.
** Refrigerate leftovers in a glass storage container for meals the next day.
Recipe: w.lynne
Taste. Enjoy. Share.