Ingredients
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1½-2 pounds (1 kg) Chicken
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1 cup (100 g) Celery
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1 small Onion
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1 cup (175 g) seedless Grapes
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1 tablespoon Dijon Mustard
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1/8 teaspoon Salt
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1 teaspoon ground Mustard
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½ teaspoon Black Pepper
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1½ cups (375 ml) Paleo Mayonnaise
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½ cup (60 g) Walnuts
Directions
Great for picnics and tailgating, chicken salad is a Southern staple. There are a thousand different ways to make this stuff. This recipe is a bit chunkier than most folks are used to. Serve on sliced cucumber or zucchini as an appetizer or spoon into romaine lettuce leaves and serve as a meal.
Steps
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1
Done
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Preheat oven to 350°F (175°C). Coat casserole dish with butter or olive oil. |
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2
Done
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Place chicken breasts in dish, sprinkle a pinch of black pepper/salt over the top and cook uncovered for 45 minutes or until chicken is cooked through. |
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3
Done
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Remove chicken from oven and let cool. |
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4
Done
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Mix all other in ingredients in large bowl. |
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5
Done
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Once chicken has cooled, roughly chop and combine with all other ingredients. |
