Chicken Salad


  • 1 pound organic, free range chicken breast or dark meat, if you prefer
  • Avocado mayo(homemade or store)
  • Small organic apple of choice
  • Walnuts
  • Organic carrots
  • Organic celery
  • Sea salt
  • Black pepper
  • Green onion


  1. Either cook chicken in an instant pot or oven.
    • Instant pot: Add chicken breast, one cup of water, salt and pepper. Cook on meat setting for 20 minutes, 30 minutes, if frozen.
    • Oven: Preheat to 350°F. Coat bottom of a glass pan with avocado oil. Add chicken to pan and bake for 30-40 minutes.
  2. Prepare homemade mayo(see recipe) or use a store brand option(Primal Kitchen or Chosen Foods)
  3. Cut apple, celery, and carrot into small pieces.
  4. Shred cooked chicken and add to a bowl.
  5. Add mayo until reaching desired creaminess.
  6. Add apple, celery, and carrot pieces
  7. Salt and pepper to taste
  8. Sprinkle with walnut pieces and green onion.
  9. Enjoy wrapped in lettuce, in a Siete Tortilla, Siete chips, with Simple Mills almond flour crackers or by itself.

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