1/2 cup chopped pecans
1 Tbsp. organic refined coconut oil
2 cups cooked chicken breast, chopped
1 cup celery, chopped
1/4 small apple, chopped
1/2 ripe avocado
4 Tbsp. mayonnaise
1 Tbsp. fresh lemon juice
Salt and pepper to taste
Arugula
Instructions
Lightly roast pecans in coconut oil in a frying pan. Remove and let cool.
Chop the chicken, celery, and apple, and cup the avocado into two strips.
In a medium bowl, mix together the mayonnaise, lemon juice, and seasonings. Add the chopped chicken, celery, and apple and combine. Serve on a bed of arugula with avocado on top. Serves about 4.
via Dr. Marlene Merritt - Primal Labs
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