Easy Recipe
Prep Time
10 minutes

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!

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