Salad. Some people think of it as diet food or rabbit food or boring or sad. I am not one of those people. I happen to love all kinds of salads and if I am ever in a situation where I am not getting enough veggies or haven’t had salad in a while, like on vacation for example, I start to really crave it. My son laughs at me because I have been known to have salad for breakfast on more than one occasion. I don’t know what it is exactly. I do like the freshness of it, it feels good to get a lot of veggies going in at once, but maybe it’s more about the variety. It is one of those marvelous things that you can do just about anything with. No matter what flavor profile you’re looking for, you can probably turn it into a salad. It’s totally customizable as well – no basil? Try parsley. Don’t like nuts? Skip ’em. Leftover beef instead of chicken? Yum!

If you are already a salad lover, then I hope you enjoy this one. If you aren’t, maybe you’ll come over to the green side!

Chicken Apple Basil Salad

8 oz. cooked chicken

1 large apple, chopped (I used an Ambrosia apple, which is fairly sweet)

1/4 c. fresh basil, slivered about 2 Tbsp.

1/8 of a red onion, thinly sliced

a few crunchy lettuce leaves, slivered

1 Tbsp. toasted almond slices

2 Tbsp. Paleo mayonnaise (I use this recipe with the immersion blender)

1 Tbsp. lime juice

salt and pepper

Directions

1) Stir together mayo and lime juice, add a pinch of salt.

2) Place all other ingredients in a large bowl and toss with dressing. Add pepper and additional salt to taste. That’s it!!

Serves 1-2