1 ½ lbs Chicken Breast
Adobo Seasoning
1 cup Chicken Stock
1 cup Celery
½ cup Mayonnaise
1 Tbsp Dijon Mustard
2 Green Onions
¼ cup Walnuts
2 Tbsp Tarragon
1 cup Red Grapes
1 Tbsp Lemon Juice
1 Tbsp Olive Oil
Sea Salt and Black Pepper (to taste)
¼ cup Parsley
Fluffy Paleo Bread Slices
Tomato Slices
Romaine Lettuce
Red Onions

Dust the chicken with Adobo Seasoning on all sides. Place the chicken in a saucepan, add the chicken stock, and fill with water until the chicken is covered.

Bring the chicken to a boil and cook for 3–5 minutes on high (depending on thickness). After 3–5 minutes, take the chicken off the heat, cover it, and let sit 10–12 minutes or until no longer pink inside.

Take the chicken out of the water and let it cool. Then dice it and add it to a bowl.
In another bowl, combine the diced celery, Mayonnaise mustard, green onions, walnuts, tarragon, lemon juice, halved grapes, sea salt, and black pepper.

Cut the chicken into ½” cubes and fold it and the olive oil into the Mayonnaise mixture.

Next, toast some of our Fluffy Paleo Bread in the oven at 350 degrees Fahrenheit for about 5–10 minutes, 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.

Serves 4 to 6