Chicken Salad

This creamy and delicious Whole30-compliant chicken salad is great by itself or dished into some butter lettuce to eat like a taco. It is a quick and easy lunch to prepare and bring with you to work or just about anywhere.

This recipe serves 1. Double or triple if sharing.

What you'll need:
4 ozs bite-sized cooked chicken (find out how to make a whole chicken in a crockpot to make lots of cooked chicken here)
1 1/2 TBS Whole30-compliant mayonnaise (find out how to make it here)
2 TBS Green onions, sliced thin
2 TBS Celery, finely diced
2 TBS minced fresh parsley (I prefer flat-leaf, but the curly one will work as well)
Juice from 1/2 a lemon
Salt + Pepper
Chives, sliced
1/2 avocado, chunked into cubes (optional, but delicious)

1 Butter Lettuce Head (I use Pete's Living Greens). You will use the leaves as "shells" for the chicken salad.

Note: If you have a Penzey's Spices near you and can get some Fox Point, sprinkle chicken salad with this instead of the salt, pepper and chives for an excellent taste sensation. :)

Combine all the ingredients for the chicken salad in a small bowl. Pinch off butter lettuce leaves at base near the roots), wash and dry. Spoon chicken salad mixture into butter lettuce and enjoy!