Well–here is the first new recipe to come out my current Whole30!! (For those of you not sure what I am talking about, the Whole30 is a way of eating for 30 days…quite similar to how I already eat–grain-free, refined sugar-free, dairy-free, etc. but for the 30 days eliminates ANY sweetener, ALL dairy and baked goods…) My husband and I figured it would be a good thing to do as we have been cheating a lot lately and both have a few pounds we could lose. Once you start having a Blizzard here and a frozen yogurt there…it starts adding up in your body. I realized rather quickly (half-way through day TWO) that I apparently live for dessert..and mind you, all the desserts I make are grain-free/gluten-free/refined sugar-free…but they are still dessert. I had a headache the end of day 1, all of day 2, and on day 3 the headache was much less noticeable. I believe I am probably detoxing from sugar.

Anyway, this chicken salad may not look the most appetizing, but my husband and I both enjoyed the flavor combination and hope you will as well! Feel free to add/subtract ingredients as you wish!

Chicken Apple Salad

Ingredients:
2 cups cooked, diced chicken
1/2 cup chopped apple (about 1/2 of an apple)
1/4 cup raisins
1/4 cup pecans, chopped
3 Tbsp. canned coconut milk “cream” (the hard stuff that separates to the top after refrigerating for a day or so)
2 Tbsp. almond butter
1/4 tsp. salt
1/8 tsp. pepper
lettuce (to serve on or over)

Directions:
1. Mix all ingredients together!
2. Adjust to taste (more coconut milk, almond butter, salt/pepper, etc.).
3. Serve over lettuce or wrapped up in a lettuce leaf to make a lettuce wrap!