Ingredients

The following ingredients have 2 Servings
  • For the chicken
  • 2 lbs chicken breast
  • 1 tbsp avocado oil
  • 1 tsp sea salt
  • For the salad
  • 8-10 butter lettuce leaves, washed
  • 1 cup granny smith apple, diced
  • 1/2 cup red grapes, sliced in half
  • 1 cup celery, chopped
  • For the avocado “mayo”
  • 2 medium avocados
  • 3 sprigs green onion, chopped
  • 4 tbsp avocado oil
  • Juice of 1/2 lemon
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper (omit for AIP)

Instruction

  • Preheat oven to 350 F and line a baking sheet with parchment paper
  • Rub the chicken with avocado oil and season with salt
  • Bake the chicken in the oven for 40-45 minutes or until internal temperature reaches 165-170 F
  • Allow the chicken to rest and cool and chop into cubes
  • Combine the chicken, apples, grades, celery, and green onion in a large box and set aside
  • For the avocado “mayo”, use a high speed blender to blend the avocado, avocado oil, lemon juice, salt and pepper
  • Pour the avocado mayo in with the salad mixture and stir well to combine
  • To assemble the salad line 2-3 bowls with butter lettuce (either chopped or whole) and spoon the chicken salad over top