1 tablespoon olive oil
4 stalks of celery
1 red bell pepper, ribs and seeds removed
1 bunch scallions, sliced
1 cup parsley, chopped
1 cup roasted pecans, chopped
1/2 cup mayonnaise (or more to taste)
1 tablespoon dijon mustard
Preheat your oven to 425ºF.
Pound your chicken to an even thickness. Place on the baking sheet, drizzle with olive oil, salt and pepper. Roast for 20-25 minutes, until the chicken has an internal temperature of 165ºF. Rest until cool enough to handle.
Serve on butter lettuce, wrapped in collard greens, or scoop on top of baby greens.
Will keep in an airtight container refrigerated for 5 days.