• Preheat oven to 425ºF, and line a rimmed baking sheet with parchment paper (for easy cleanup). Drizzle the chicken breasts with olive oil, and season with 1 teaspoon of salt and pepper. Roast until the chicken reaches an internal temperature of 165ºF, about 15-20 minutes depending on the thickness of your chicken. Remove from oven, and allow to rest until cool enough to touch. Then chop into 1″ chunks.
• In your food processor with the S-Blade attachment, pulse the celery until finely chopped. Transfer to a the large mixing bowl size bowl.
• Pulse the apples until finely chopped. Transfer to the same bowl as the celery.
• Pulse the chicken until finely chopped. Transfer to the same bowl as the apple and celery.
• Pulse the dried apricot until finely chopped. Transfer to the same bowl as the celery, apple and chicken.
• Add the mayo, almonds, 1 teaspoon salt and pepper to the chopped apple, celery, chicken and dried apricots. Stir to combine. Taste and add more salt, pepper and/or mayo if desired.
• Transfer to an airtight container and refrigerate. Best eaten at least 1 hour after refrigerating so the flavors can marinate. Will keep refrigerated for 1 week.

Ways To Enjoy

• Scoop served on top of spring greens. No dressing needed, or toss the greens with desired dressing.
• Scoop into butter lettuce cups and eat like lettuce wraps.
• Eat it scooped on to cucumber slices, celery slices, carrot sticks, etc.
• Not paleo/whole30, but this is obviously great on bread as a sandwich or in a tortilla as a wrap too! (This is how my husband eats it)