Simple To Go
Apples Stuffed with Waldorf Chicken Salad
Red Grapes
Ingredients
- 2 bone-in, skinless chicken breasts
- 1 Tbsp avocado oil
- ¼ cup chopped raw walnuts
- 4 apples
- 1 Tbsp fresh lemon juice, divided
- ⅓ cup organic olive-oil mayonnaise (or use a homemade Paleo mayonnaise)
- 2 stalks celery, finely chopped
Instructions
- Preheat oven to 375°F. Place chicken in a baking dish; drizzle with oil, and sprinkle lightly with salt and pepper.
- Bake 28 to 30 minutes or until chicken is done; cool. Chop chicken.
- Meanwhile, toast nuts in a small skillet over medium heat 4 minutes or until fragrant. Set aside.
- Core and cut apples in half vertically. Leaving a ¼-inch-thick shell, scoop out remaining flesh from each apple, and coarsely chop.
- Rub or brush cut sides of apples with 1 tsp lemon juice.
- Combine chopped apple, chicken, mayonnaise, celery, nuts, and 2 tsp lemon juice; stir to coat. Season with salt and pepper to taste.
- Mound chicken salad onto apple halves.
Side Dish Ingredients
- ½ lb seedless red grapes
Side Dish Instructions
- Wash and chill grapes before serving. Separate grapes into clusters, if desired.
Paleo Lunch Meal Plan
This recipe selected from the eMeals Paleo Lunch Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
