Chicken Salad Salad

This Whole30 compliant salad is easy to make, creamy, and the perfect lunch. Put it on a salad, toss it in a bell pepper, or tuck it into a tortilla with salsa (if you're not doing Whole30); there are tons of ways to mix this baby up!

What You’ll Need:

• 1.5 pounds cooked chicken (grilled, baked, boiled, pick your favorite). We use pre-grilled, Trader Joe’s chicken, which made this recipe even easier to make!

• A few bunches red, seedless grapes, halved

• 4-5 celery stalks, diced

• A cup of pecan pieces, toasted

• 2 ripe avocados

• Juice from one small lemon

• Salt and pepper to taste

What I Did:

• Make sure your pecans are toasted. It’s easy to do. Just heat your pecan pieces over medium heat until fragrant (no oil needed) and be careful not to burn ‘em!

• Cut the chicken into small, bite-sized pieces and place in a medium bowl.

• Add grapes and celery.

• Peel and pit the avocados and then mash them in the bowl with the chicken, grapes, and celery. Really smash them in there until they coat everything.

• Squeeze lemon juice over everything.

• Add pecans, salt, and pepper as you continue to mix the salad. Make sure to incorporate all the ingredients well.

• Toss on top of some greens with fresh veggies and you’ve got a Chicken Salad Salad!

That’s it! So easy and so delicious.