Chicken Salad Lettuce Wraps

~serves 4, Paleo, Grain Free, & Gluten Free

2 large chicken breasts

- ½ cup celery thinly sliced

- ½ cup chopped walnuts

- ½ cup red onion, chopped

- 1 ripe avocado

- ½ cup of dried, unsweetened cranberries

- ½ cup + 2 TBSP mayo (try making your own homemade!)

- 1 TBSP lime juice

- 2 TBSP garlic powder

- 1 TBSP onion powder

- 3 teaspoon dried parsley

- ½ teaspoon pepper

- ½ TBSP extra virgin olive oil

- 8 stems of long romaine lettuce or mixed greens

    Heat a medium skillet over medium heat and then add the olive oil. Place both chicken breasts in the skillet and sprinkle 1 TBSP of the parsley on top. Cover with a lid and cook for 5 minutes, flip the chicken breasts and cook for an additional 4 minutes. Once the chicken is no longer pink inside remove the skillet from heat, but keep the lid on top. Chop the onions, celery, avocado and walnuts. Next, shred the chicken with a fork or use a KitchenAid mixer with the paddle attachment on low to easily shred the chicken (simply place in mixing bowl and turn the mixer on, it's so slick!). After the chicken is shredded, add the rest of the ingredients and mix thoroughly; a stand up mixer works great for this or mix by hand. Taste the salad and add more seasoning if desired.

    Chill the chicken salad for at least 2 hours prior to serving. Serve in lettuce wraps or over mixed greens.