- 2 cups cooked chicken breast, diced or shredded
- 1 apple, cored and finely diced (choose a crisp variety like Granny Smith)
- 1/4 cup celery, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup chopped walnuts
- 2 tablespoons homemade or light mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Cabbage or Lettuce leaves for wrapping
- Optional toppings: sliced almonds, chopped parsley
Instructions:
- In a mixing bowl, combine the diced chicken breast, finely diced apple, celery, red onion, and chopped walnuts.
- In a separate small bowl, whisk together the paleo mayonnaise, Dijon mustard, and lemon juice until well combined.
- Pour the dressing over the chicken and apple mixture in the larger bowl.
- Season with salt and pepper to taste. Stir well to coat all the ingredients evenly with the dressing.
- Allow the salad to chill in the refrigerator for at least 30 minutes to let the flavors meld together.
- To serve, spoon the apple chicken salad onto individual lettuce leaves.
- Top with optional toppings such as sliced almonds and chopped parsley.
- Roll up the cabbage or lettuce leaves and secure them with toothpicks, if desired. Serve immediately.
