Serve this easy chicken salad recipe inside of lettuce leaves or your favorite gluten-free or grain-free sandwich bread. For the chicken in this recipe, I like to use a leftover chicken breast from a whole organic chicken I have previously roasted. Be sure to use naturally fermented pickles, which only have a few ingredients: cucumbers, pickling spice, salt, and water—no vinegar!
Ingredients
2 cups
chopped
cooked chicken
½ cups
diced
celery stalks
½ cups
diced
raw dill pickles
¼ cups
diced
carrots
¼ cups
finely chopped
parsley
2
green onions
sliced into rounds
6 tablespoons
mayonnaise
sea salt
(to taste)
black pepper
(to taste)
1 heads
butter lettuce
rinsed and patted dry