Updated: Oct 22
This is great to make with leftover pesto and leftover chicken breast or thighs – you can also cook extra chicken and save for an easy lunch the next day!
Makes 1-2 servings.
1 cup chopped chicken breast or thighs (or a mix)
1/4 cup avocado oil or coconut oil mayo
2 tablespoons homemade pesto
2 tablespoons chopped celery
1/2 teaspoon lemon juice
Salt & pepper to taste
2 tablespoons chopped walnuts or almonds (optional)
Mix together mayo, pesto, celery, lemon juice – taste and then add salt and pepper to your liking.
Stir in chopped chicken and nuts (if using). Serve in lettuce cups, over a salad or in a Julian Bakery Paleo Wrap (my favorite for this or tuna salad) with some greens. Enjoy!