Thai Chicken Salad Over Spring Greens with Balsamic Vinaigrette

As the days get longer and the weather gets warmer, you might just find yourself craving a cold savory refreshing dish that doesn't take much time in a hot kitchen.  Chicken salad is great for the warm weather seasons and is also perfect for entertaining.  Thai spices, fruit, and fresh Paleo mayo pull this salad together to create a flavor combination that is sure to surprise.  Serve over spring greens and drizzle with balsamic vinaigrette to add some zest to this great salad.

Thai Chicken Salad

Ingredients:
4 lbs of fresh free range all natural chicken breast
4-5 cloves fresh garlic (peeled and whole)
2-3 stalks of celery diced
2 cups Paleo Mayo (*see tuna salad recipe)
1 cup fresh grapes halved
All natural Thai Spice (paprika, coriander, garlic, onion, cilantro, basil, red pepper, cinnamon, nutmeg, lemon oil, lime zest)
2 bags of organic spring baby green salad mix

Method:
1.) Place chicken and garlic in large pot and bring to boil.  Shimmer for 15 minutes or until chicken is cooked.  Be careful not to over cook chicken.
2.) Remove cooked chicken and garlic cloves to cutting board to cool. Once cooled, dice chicken and place in large bowl.  Finely chop cooked garlic and place in bowl with chicken.
3.) Season chicken with Thai spice, stirring and coating all of chicken. (5-7 tablespoons or to taste).  Add sea salt and fresh black pepper to taste.
4.) Mix in celery and grapes.  Fold in Paleo mayo until all of chicken is coated.  Cover and refrigerate until ready to use.
5.) Serve chicken salad over fresh baby green salad and drizzle with balsamic vinaigrette.  Coconut oil fried sweet potatoes go great on the side!

Balsamic Vinaigrette

Ingredients:
4 tablespoons of EVOO or Extra Light EVOO
1 tablespoon of organic Balsamic Vinegar
1 teaspoon of raw organic honey
Garlic powder, sea salt, black pepper

Method:
1.) Place EVOO in small bowl.  Whisk in balsamic vinegar.
2.) Whisk in honey and dash of garlic powder, sea salt, black pepper.
3.) *Oil and vinegar will separate.  Whisk right before serving over chicken salad.