This recipe was my family’s recipe growing up and the only modification I made to make it GAPS approved is to use the Primal Kitchen mayo and fresh lemon juice (lots of bottled ones have preservatives in them). I hope y’all enjoy this as much as we do!
- 5-6 chicken breasts
- 1 – 1 1/2 cups of purple grapes halved
- 1/2 cup diced celery
- 1 jar Primal Kitchen Mayo
- pinch of salt
- pinch of pepper
- pinch of celery salt
- juice of one lemon
Boil chicken on medium for about 20 minutes and let sit in water for 15 minutes. I find cooking it on a lower temp makes it more tender. Chop and dice grapes and celery. Take out chicken and pulse in food processor or chop in bite sized pieces. Add in grapes, celery, and seasonings. Add entire jar of mayo and stir. I like my chicken salad cold, so if its still slightly warm, I will put it in the fridge for an hour or two.
Serve over a bed of lettuce and enjoy!