My standard baked chicken thigh-over-greens-and avocado has been getting OLD lately, so I decided to go cuh-RAY-zee and change it up a bit.
So, clearly, my idea of “crazy” still means I have a chicken salad, but this is what you get when you take the time to throw it in a food processor and add a bunch of other stuff to make it all colorful and spring-y. After all, the weather and foliage (is that word OK to use in the spring?) are so lovely and refreshing it’s only natural that my lunch should be, too!
4 Large Chicken Breasts
1 c Paleo Mayonnaise
4 Peaches, diced
1/2 Sweet Onion, diced
1 t Sea Salt
1 t Black Pepper
1 T Lime Juice
3/4 c Chopped Fresh Cilantro
Bake the chicken thighs at 375 degrees for 1 hour and allow to cool completely. Once cool, cut into chunks and place into a food processor. Pulse until finely diced but do not puree (no baby food, people!). Transfer chicken into a mixing bowl.
To the chicken, add the mayo, lime juice, onion, peaches, salt and pepper, and cilantro. Mix well to combine and refrigerate at least an hour before serving to allow the flavors to marry well. Serve over greens, stuffed in an avocado, on its own, or on some Paleo Bread!