INGREDIENTS

for salad
1 pound of boneless, skinless cubed chicken breast
1/2 cup of diced celery
1/3 cup of finely chopped shallots
3 tbsp of fresh chopped dill
3/4 cup (or more to taste) full fat mayonnaise ** (or make your own dressing! Look below)
4 teaspoons of Dijon mustard
Salt & Pepper to taste
Boston lettuce leaves to serve

for dressing
3 large high omega 3 egg yokes
1 tsp of Dijon mustard
1 cup of avocado oil
1 tsp of lemon juice
1/4 tsp of salt

DIRECTIONS

for salad
1. In a medium frying pan heat 2 tbsp of grass-fed butter. Cook until golden brown on the outside and chicken is cooked through
2. Once chicken has cooled, chop into cubes
3. In a large mixing bowl combine all ingredients and mix well
4. Serve in a Boston lettuce leaf for a wrap vibe

for dressing
1. Place egg yolks into an electric mixer, food processor or bowl and hand whisk and add in mustard. Mix on high speed
2. While mixer is still on add in the avocado oil very slowly - do not add to quickly, this is very important. It should start looking like mayo here - nice fluffy and whipped
3. With the mixer on low add in lemon juice and the salt