My husband and I recently started our first Whole30 diet. I’m kind of behind in doing some posts, as today we are wrapping up day 17! More than halfway there! The first few days were a little rough, but we’ve adjusted pretty well. My husband has been a rock star, he has given up tobacco as well. We’ve had a good time experimenting with different recipes, and this is one of the first ones I made.
First I made some compliant mayonnaise (recipe to come soon!), then just started throwing things in! So easy and so delicious! I loosely based it on a favorite wrap of ours at Roly Poly. This can be a eaten on a salad, using lettuce as a wrap, or just on its’ own.
Tip: Do not add your cashews until you are ready to eat. Otherwise, they get a little weird.
Whole30 Basil Cashew Chicken Salad
Source: A Cooking With Christen original recipe
1 whole chicken, roasted, deboned, and shredded
compliant mayonnaise, to taste
2-3 fresh basil leaves, chopped
Seasonings to taste (salt, pepper, etc.)
cashews for garnish
Mix all ingredients except for the cashews. Taste for seasonings and refrigerate at least a few hours, or overnight for the flavors to blend together. When ready to serve, top with cashews.