1 ½ lbs Chicken Breast
1 cup Chicken Stock
¼ cup Green Peppers
¼ cup Celery
2 Tbsp Dried Cranberries
1 ½ tsp Madras Yellow Curry Powder
1 tsp Lime Juice
¾ cup Honeycrisp Apple
2 Tbsp Green Onions
¼ cup Pecans
¼ cup Mayonnaise
Sea Salt (to taste)
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.
Dice the green peppers, celery, apple (peel as well), green onions (discard the white parts), and pecans and add to the chicken. Combine with the cranberries, lime juice, Mayonnaise, and sea salt.
Refrigerate overnight if you like, or serve immediately. We actually like this a little better after the flavors have mingled overnight.
Serve in a romaine lettuce boat or on our delicious Fluffy Paleo Bread !
Serves 4 to 6