Ingredients
Scale
- 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)
Instructions
- 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
Notes
Eat fresh within a few hours of making to avoid having the avocado over oxidize and brown.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 bowl
- Calories: 771
- Fat: 45.5g
- Carbohydrates: 20.7g
- Fiber: 8.3g
- Protein: 70.6g