LEMON POPPYSEED CHICKEN SALAD ENDIVE BOATS

Serves: 3-4

 

INGREDIENTS

• 3 cups shredded chicken (3-4 chicken breasts)
• 3 generous Tbsp mayo
• 1 tsp Dijon mustard
• ¼ cup lemon juice
• ½ Tbsp lemon zest
• 1 tsp poppy seeds
• 1 Tbsp fresh dill, minced
• salt and pepper to taste
• 2-3 endive heads
• optional: ⅓ cup grapes, sliced in halves (omit for 21DSD)
• optional: ¼ cup almonds, roughly chopped

INSTRUCTIONS

1. Trim the endives and separate into individual leaves.
2. In a large bowl, mix the shredded chicken, mayo, mustard, lemon juice and lemon zest.
3. Stir in poppy seeds and fresh dill, and almonds and grapes if you’re including them.
4. Season to taste with salt and pepper, then spoon into the prepared endive leaves.

Source: PrimalPaleoblog.com