Waldorf Chicken Salad

1. For the chicken: Pound the chicken breasts to an even thickness with the handle or flat part of a knife. Generously salt and pepper the chicken breasts.

2. Heat avocado oil in a pan over medium-high heat. Turn the heat to medium. Add the chicken breasts. Cook for about 1 minute, then flip each chicken breast over.

3. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes and allow to cook undisturbed. Meanwhile prepare the rest of the salad.

4. After 10 minutes, turn off the heat. Reset the timer for 10 minutes. Again, do not disturb the lid.

5. After the second 10 minutes, double-check chicken breasts to make sure there is no pink in the middle (an inserted thermometer should read 165F).

6. Cube chicken into 3/4 inch pieces. Chill in fridge before adding to salad.

7. For the salad: Core the apples and cut into 1/2 inch pieces. Slice the celery thinly. Wash grapes and cut into halves.

8. In a medium bowl, whisk together mayo and lemon juice. Season with sea salt and ground pepper to taste.

9. Add apple, celery, grapes, and toasted walnuts; toss to coat with dressing. When chicken is chilled, fold it in. Cover and refrigerate salad until ready to serve.

10. Serve each portion on 2 butter lettuce leaves.