2stalks of green onions, trimmed and cut into thin slices
½small red onion, minced (optional)
¼cuplettucewashed shredded to strands
4tspapple cider vinegar
½cupdry roasted pecanschopped
¼golden raisins(optional and can be replaced with grapes, apples, pears, or other fruits)
Salt and freshly ground pepper to taste
Prepare the chicken breasts by deboning them and chopping them into bite-sized chunks.
Place them in a large bowl along with the pecans, raisins, onions, and celery. Use a wooden spoon to stir and combine them evenly, then refrigerate until the dressing is ready.
To make the dressing, bring a small bowl and add the mayonnaise, honey, vinegar, thyme, salt, and pepper. Whisk the ingredients together by hand to get a homogenous mixture, then wrap the dressing with plastic wrap, and leave it in the fridge.
Once you’re ready to serve, lay some lettuce strands (or full lettuce) in the bottom of the bowl, then add a scoop of the chicken salad in the bowl.
Drizzle some of the dressing over the chicken salad.
Note: the same ingredients can be used to make a tasty sandwich. However, to keep the recipe gluten-free, use corn-starch pita bread or any other kind of gluten-free bread.