Paleo Effect Chicken Salad

1. 1

   Dust the chicken with the adobo. Fill a medium sized pot with water (enough to cover the chicken) and bring to a boil. Simmer chicken for 3 minutes, then turn off the heat and cover the pot. You want to let the chicken sit (steeping) for about 10-12 minutes, or until the chicken is no longer pink in the middle. Once cooked, remove from water and let cool, about 20 minutes. (this can be done the day before even!)

2. 2

   In another bowl, combine the celery, mayo, mustard, green onion, walnuts, tarragon, lemon juice, grapes, sea salt and pepper. Cut the chicken into 1/2 inch cubes and fold it and the olive oil into the mayo mixture.

3. 3

   Next, toast some fluffy paleo bread in the oven (350 for about 5-10), then top with lettuce (or just use the lettuce as a bowl if you don't want the bread), tomato, red onion and chopped parsley. Enjoy!

* Per serving · 4 servings · Values may vary.