Grape Chicken Salad with Toasted Walnuts
July 27, 2015 | Servs 2-4
- 250g Chicken Breasts
- 1/4 Cup of my Paleo Mayo
- 1/2 Teaspoon of Dijon Mustard
- 1/2 Cup of Red Grapes, Chopped
- 2 Stalks of Celery
- 1/4 Cup of Walnuts
- Coarse Salt & Pepper
This is so yummy and is the perfect packed lunch for work or school. The grapes add a lovely sweetness, which goes so well with the freshness of the celery and the crunchy toasted walnuts- such a delicious combination with the chicken and creamy dressing. Eat this on its own, with some crunchy lettuce, in a wrap or my favourite way- wrapped in collard greens or cabbage.
Start by chopping the chicken breasts into little chunks. Add them to a pan on medium heat, with no oil, just a little salt and pepper. Cook for a few minutes until cooked, stirring occasionally. You don’t want to brown it, just cook until cooked through.
While the chicken is on, chop your celery and half or quarter the grapes. Add them both to a large bowl. Take the chicken off and let it cool completely.
Roughly chop the walnuts and in another pan, toast them for a few minutes on medium high heat until toasted and delicious.
Add the chicken and the walnuts to the bowl with the celery and grapes.
Combine the mayo and mustard and pour into the bowl, tossing everything well. Sprinkle with salt and pepper and serve.
*Store in the fridge, take out 30 minutes before serving to allow the coconut oil in the sauce to soften.