Line a baking sheet with parchment paper and place all of your frozen chicken breasts (roughly 5) spread apart on the pan.
Bake your chicken breasts for 30 minutes or until cooked completely through.
While your chicken is cooking, dice up your green onion, red onion, and red grapes.
Make your homemade olive oil mayonnaise (instructions below). If you are using store-bought mayonnaise, skip this step.
Once your chicken is done cooking, leave it to cool down completely on the counter. Ideally you could even throw it in the fridge to make sure it's nice and cold because warm chicken will melt your mayonnaise when you mix it in.
Once your chicken is completely cooled, dice it up into small cubes and add it to a large bowl.
Then add in 1/2 cup of your homemade olive oil mayonnaise (or store-bought mayonnaise).
Mix your chicken and mayonnaise together thoroughly.
Then add all of the rest of your ingredients including diced green onion, red onion, red grapes as well as your salt and pepper.
Give everything a thorough mix and serve with lettuce cups or as a classic sandwich or wrap.
Mayonnaise
In a food processor, add 2 egg yolks, 2 teaspoon vinegar or lemon juice, ½ teaspoon salt and ⅛ teaspoon garlic powder and blend on low for 30 seconds to 1 minute.
While still blending, slowly (and I mean ever so slowly!) start drizzling your 1 cup light tasting olive oil into the food processor. Once your mayonnaise has started to thicken, you can speed up the olive oil drizzle a little bit until it’s all in. Be patient, this is not a super fast process. If you don’t go slow enough, sometimes the mayonnaise won’t thicken!
You will end up with leftover mayonnaise. Store in an airtight container in your fridge for up to 1 week.
Notes
The nutritional information for this recipe is based on eating the chicken salad on lettuce wraps.Above in the blog post also I provide recipe ingredient substitutions, dietary modifications, and storage tips.