So here I sit, at my computer, bronzed and suffering from rum withdrawal following my week long vacation in the British Virgin Islands. Stay tuned on a post with some fun pictures and stories...but let me just say it was the most unreal week ever. I mean...my biggest dilemma all the past 7 says was whether or not I wanted to drink a Red Stripe or a Corona...or struggling to pick between a Pain Killer and a Dark and Stormy. I mean...it was ROUGH. By the way - pain killers are my new favorite rum cocktail - pineapple, orange, cream of coconut, rum and nutmeg. Holy moly. I think I had 10 per day. Speaking of 10 fruity rum drinks per day, I think you all have probably already figured out that I ditched the whole strict paleo thing last week. Though we DID eat TONS of fresh fruit, sea food and meat, I don't party in the BVI all that often...so I kinda just threw all rules out the window and enjoyed myself guiltlessly and gluttonously. Dessert every night, am I right!?
Anyways - I know you missed me, so I wanted to get a delicious recipe to you ASAP. Chicken salad is just a really great item to make in large quantities because it keeps in the fridge as a great leftover. I think it's just as good a few days later as it is fresh. This recipe is super simple and rotates in and out of my fridge quite regularly. It's great by itself, over a bed of lettuce, on [paleo] crackers...the list goes on. As for the mayonnaise, I just used the recipe for my White Truffle Mayonnaise (but used regular salt instead of truffle salt for a classic mayo taste). There are plenty of clean mayo recipes out there though, so if you want to try your hand in someone else's recipe, go ahead and take a trip through Google. No hard feelings, I'll just deem you a traitor and hold it against you forever for foregoing my recipe and using someone else's. JK. Or am I?
- 2 lbs. skinless, boneless chicken breast
- 1 batch paleo mayo
- 1 cup red grapes, halved
- 2 stalks of celery, diced
- 1/2 red onion, diced
- 1 tsp sea salt
- 1/2 tsp black pepper
- Preheat your oven to 375.
- Arrange your chicken breasts on an aluminum foil-lined baking sheet and bake for 30 minutes, or until chicken is cooked through.
- Remove chicken to a large mixing bowl and shred with two forks.
- Add mayo, grapes, celery, onion, salt and pepper and toss to evenly coat everything. (Sidebar: I like my chicken salad on the creamer side. If you don't want to use as much mayo, start with 1/2 cup and add more 1 tbsp at a time until you reach your desired consistency)
- Store in an airtight container in the fridge for about a week.