Chicago has been horrible this winter. Snow so formidable that I’m afraid to drive the two miles to the grocery store. Cold so fierce that I literally spent three days in my house, until I literally couldn’t stand it any longer- and I’m from Minnesota!
You would think that it would have resulted in a burgeoning of this blog, as I filled your news feed with stories of my snow induced cooking. However, hibernation seems to have had an all encompassing grip on my creativity and I’ve found myself recreating other bloggers’ recipes for most meals. The light has also been fairly poor and so all of my food photos have been fairly cave-like and unappetizing.
However, I have been loving this easy recipe that I recreated based on an non-paleo favorite of mine. It’s hearty and filling and easy to transport for lunch. I love the creamy, semi-sweet taste of the mayo with the firm crunchy of the celery and sweet burst of the grapes. It makes enough for four large servings.
4 Large Chicken Breasts
2 Cups Grapes
1 Cup Packed Pecan Halves
3 Stalks Chopped Celery
3/4 Cup Homemade Paleo Mayo
1.5 Tablespoon Honey
1 Teaspoon Poppy Seeds
1 Teaspoon Salt
1/2 Teaspoon Pepper
1.) Pre-heat oven to 375 degrees. Prepare the chicken breasts with the salt and pepper from the recipe. Cook for 40 minutes.
2.) Chop celery, half grapes and pecans (if needed).
3.) Cube chicken and add to celery, grapes and pecans. Combine Mayo with honey and add to mixture. Add poppy seeds.
4.) Chill for 1 hour before serving.