Paleo + Whole30 Apricot and Almond Chicken Salad

Directions

1. 1
   Preheat oven to 425F, and line a rimmed baking sheet with parchment paper (for easy cleanup).
2. 2
   Drizzle the chicken breasts with olive oil, and season with 1 teaspoon of salt and pepper. Roast until the chicken reaches an internal temperature of 165F, about 15-20 minutes depending on the thickness of your chicken.
3. 3
   Remove from oven, and allow to rest until cool enough to touch. Then chop into 1 chunks.
4. 4
   In your food processor with the S-Blade attachment, pulse the celery until finely chopped.
5. 5
   Transfer to a the large mixing bowl size bowl.
6. 6
   Pulse the apples until finely chopped.
7. 7
   Transfer to the same bowl as the celery.
8. 8
   Pulse the chicken until finely chopped.
9. 9
   Transfer to the same bowl as the apple and celery.
10. 10
    Pulse the dried apricot until finely chopped.
11. 11
    Transfer to the same bowl as the celery, apple and chicken.
12. 12
    Add the mayo, almonds, 1 teaspoon salt and pepper to the chopped apple, celery, chicken and dried apricots. Stir to combine. Taste and add more salt, pepper and/or mayo if desired.
13. 13
    Transfer to an airtight container and refrigerate. Best eaten at least 1 hour after refrigerating so the flavors can marinate. Will keep refrigerated for 1 week.
14. 14
    Ways To Enjoy
15. 15
    Scoop served on top of spring greens. No dressing needed, or toss the greens with desired dressing.
16. 16
    Scoop into butter lettuce cups and eat like lettuce wraps.
17. 17
    Eat it scooped on to cucumber slices, celery slices, carrot sticks, etc.
18. 18
    Not paleo/whole30, but this is obviously great on bread as a sandwich or in a tortilla as a wrap too! (This is how my husband eats it)