Serves 2-3 humans
Ingredients
1 lb boneless chicken breast, cubed
1/4 cup Paleo Mayo
1 Portobello mushroom, chopped
1/2 cup onion, chopped
1 yellow bell pepper, chopped
1/2 teaspoon dried minced garlic
1/2 teaspoon coarse ground sea salt
fresh parsley
fresh basil
Instructions
Add cubed chicken breast to a 3 quart saucepan, add water until 3/4 of the way full and place on the stove over medium-high heat.
Bring to a boil, reduce heat to medium and simmer until chicken is cooked throughout (~20-30 minutes).
Keep an eye on the chicken as it comes to a boil. You may need to skim the foam off the top and reduce the heat sooner than expected.
Drain the chicken and add to a large bowl along with all remaining ingredients. Stir to combine.
Transfer salad to a bowl and serve. If you prepare this chicken salad ahead of time, transfer it to the fridge and the flavors will get better the longer it sits (several hours or even days, not weeks).
Enjoy!
