Being on the GAPS diet doesn’t mean you have to settle for bland and boring food. This GAPS chicken salad is one that I make for my family all the time even when not on the diet. It’s easy to make and keeps well in the refrigerator for meals or even quick snacks.
First prepare chicken:
2 chicken breasts
1/2 lemon, juiced
fresh herbs such as thyme, rosemary or oregano
1 clove garlic, pressed
2 Tbs coconut oil, butter or ghee
Celtic sea salt & freshly ground pepper
Preheat oven to 350 degrees. Wash and pat dry chicken breasts. Place breasts in a Pyrex baking dish and rub with garlic. Sprinkle with salt, pepper, and herbs. Turn over breasts and repeat. Drizzle with lemon juice and coconut oil. Cook for 20 minutes. Turn breasts over rubbing in pan drippings and cook another 20 minutes. Let cool.
Put it all together:
3 ribs celery, chopped
1 red or yellow onion, chopped
1/2 cup walnuts, chopped (all nuts should be soaked and dehydrated)
1/4 cup creme fraiche/fermented cream or homemade mayonnaise if dairy free
Cut chicken into 1/2 inch cubes. Combine all ingredients. Serve over green salad or on GAPS safe bread. Enjoy!