Lettuce Wrapped Chicken Salad

Ingredients:

4 cups pastured organic boneless skinless chicken breast
1/3 cup sliced almonds

1/3 cup halved walnuts (optional)

1/2 cup carrots, shredded (optional)
1 cup red grapes, halved
2/3 cup red onion, diced
4 stalks celery, chopped
6 tbs dill, finely chopped
2/3 cup avocado oil based mayonnaise
1/4 cup dijon mustard

Olive oil

1/2-1 tsp curry powder

1/2-1 tsp garlic powder
1/4 tsp black pepper
1/2 tsp sea salt
Butter lettuce, for serving

Instructions:

Wash and pat dry the chicken.
Chop the chicken into small 1 inch pieces. Season with a dash of sea salt, black pepper and garlic powder.

Add a drizzle of olive oil to a skillet over medium high heat. Sauté the chicken for a few minutes until fully cooked through (165°F internal temp). Once cooked, let cool and then roughly chop the chicken into smaller pieces. Set aside.

(Alternatively season the chicken with garlic powder, onion powder and curry with olive oil and bake in the oven at 350°F for 45 minutes or until fully cooked.)

Wash and prepare the vegetables and fruit and set aside in a large bowl. Measure the mustard and mayonnaise and set aside.

Mix all ingredients (except chicken) together thoroughly in a large bowl.

Add chicken into the mixture and combine well.

Let the mixture chill in the refrigerator until cooled completely.

Scoop mixture into lettuce leaves and serve!