4 cups chopped or shredded cooked chicken
1 apple (I used honey crisp, but fuji or granny smith would work too), peeled and chopped
1/4 - 1/2 cup sliced, roasted almonds
3/4 cup paleo mayonnaise
1/4 cup chimichurri sauce (see recipe below) or to taste
fresh pea shoots or salad greens
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar (I love Vom Fass vinegars)
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 t. dried crushed red pepper
1/2 t. ground cumin
1/2 t. salt
Combine all ingredients and blend until smooth. Set aside.
Serve atop fresh pea shoots or mixed greens. Garnish with lime wedges to squeeze over the top.