Chicken Salad (paleo)

Seriously good. Although chicken salad is often a summer food, grapes in michigan are awesome in the fall/winter so with 2 feet of snow on the ground (not kidding) it's chicken salad time. Feel free to add celery, or any other ingredient you enjoy in a salad... Personally hate celery :). It may be eaten plain, in a wrap, or served over greens. 

Chicken Salad

2 chicken breasts

1/2 cup mayo (recipe follows)

2 tsp Red wine vinegar

2 1/2 tsp raw honey

1 cup grapes (halved)

2 green onions (chopped)

1/2 cup toasted, chopped pecans 

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 411
% Daily Value *
Total Fat 33 g	51 %
Saturated Fat 2 g	10 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 65 mg	22 %
Sodium 262 mg	11 %
Potassium 306 mg	9 %
Total Carbohydrate 14 g	5 %
Dietary Fiber 2 g	7 %
Sugars 8 g
Protein 24 g	47 %
Vitamin A	6 %
Vitamin C	3 %
Calcium	2 %
Iron	7 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Mayo

2/3 cup avocado oil

2 tsp lemon juice

1 egg

1/4 tsp garlic powder

2 tsp Dijon mustard

Salt and pepper

1. Combine all the ingredients in a bowl and whisk until thick. (Side note: I put all the ingredients in a mason jar and use an immersion blender... same result in literally less than a minute and then if you have extra you already have a container to store it :) this recipe will not use it all unless you want it super creamy- it will use most... But mayo will keep about a week in the fridge! 

Directions:

Preheat oven to 350 degrees

1. Cook chicken- drizzle olive oil, salt and pepper over the chicken and bake 35-40 minutes. 

2. While the chicken is baking make the mayo. 

3. Combine the rest of the ingredients (except chicken and mayo) in a large bowl. Mix. 

4. Chop the chicken in small cubes. Add the chicken to the bowl and start with 1/3 cup of mayo, stirring and adding more if necessary. 

5. Chill at least an hour.