| Prep Time | 20 Minutes |
| Cook Time | 20 Minutes |
| Servings |
people
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Ingredients
- 2 Cups Cooked & Shredded Chicken
- 1 Cup Sliced Black Seedless Grapes
- 1/2 Cup Diced Celery (two large stalks)
- 1 Large Shallot, Diced
- 1/2 Honeycrisp Apple, Diced
- 1/3 Cup Chopped Pecans
- 4 TBSPs Paleo Mayo
- 2 TBSPs Fresh Lemon Juice
- 2 Cloves Garlic
- 2 Pitted Medjool Dates (Soak in warm water to soften)
- 1 Head Butter Lettuce
- Salt and Pepper to taste
Ingredients
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Instructions
- Boil or cook chicken until temp is 165 degrees. Shred cooked chicken and allow to cool.
- Blend mayo, dates, garlic, and lemon juice in a blender or food processor until smooth.
- Pour blended mixture into a large bowl and add chicken, grapes, celery, shallot, apple, and pecans. Mix well and add salt and pepper to taste.
- Allow chicken salad to cool in refrigerator for a few hours and serve in clean leaves of butter lettuce.
- Enjoy!!!