Gluten, Grain, Dairy, Egg, Nut, Soy & Refined Sugar Free!
Nothing beats a healthy spin on an everyday favorite, right? Heck no!!! ….There ya go, let’s get excited!
Not much rocket science to this recipe (super easy), but still very delicious!! Please give it a whirl on your next chicken salad craving day and let me know what your thoughts are:) Please, enjoy the quick picture tutorial before the final instructions:)
Find out how to make this coconut whip here!
coconut oil to saute
2 boneless skinless organic chicken breasts
2/3 c cut celery
1/2 c coconut cream
1/3 heaping cup of red grapes
onion powder- or red onion diced
1/4 t sea salt
dash or two of coriander
slice chicken into tenders
Heat coconut oil over medium-high heat. Add sliced chicken breasts.
Cook for a few minutes on each side and then add chopped celery- I like to soften the celery but it could be added raw in the end too.
Season chicken and celery with garlic powder, onion powder, and pepper to taste.
While chicken is finishing cooking- whip your coconut cream (the thick stuff on the top of the can) to a nice fluff (about 2 minutes on high).
In a serving bowl combine cut grapes, cooked celery, and coconut whip.
Once chicken is cooked through- shred in mixer and then add to serving bowl.
Add remainder of the spices and fold ingredients together!
Enjoy right away and store leftovers in airtight container in the fridge.
- Buffalo Chicken Wrap (peaceofmindpaleo.com)