- 3 Chicken Breasts (whole)
- 1 cup Celery (chopped)
- ½ cup homemade Paleo mayo (or if you’re not paleo, regular mayo, or mayo alternatives work fine. My favorites are the cage free egg based Lemonaise or Grapeseed Vegenaise)
- 1 Tbsp dry Mustard
- ¼ cup Cashews (chopped)
- 1 tsp of each dried: marjoram, oregano, rosemary, parsley
- 1 cup Red Grapes (halved)
- 2 Tbsp Lemon Juice (one for water, one for mixture)
- 1 Tbsp Olive Oil
- Himalayan Salt and Pepper (to Taste)
- 3 tablespoons Red Onions (finely chopped)
Fill a medium sized pot with water and 1 tablespoon lemon juice (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 (165°). Once cooked, remove from water and let cool, about 20 minutes. (this can be done in advance)
In another bowl, combine all of the ingredients except the halved grapes.
Cut the chicken into ½ inch cubes and fold it into the mayo mixture with a rubber spatula. Add in grapes last, also folding in carefully. Let sit for 15 minutes, up to overnight, to really let the flavors mix well.
I personally eat it out of the bowl with a fork LOL, but I am sure it is fabulous in a civilized manner as well 😉