Paleo + Whole30 Apricot and Almond Chicken Salad

(2) 8-ounce boneless, skinless chicken breasts

olive oil

salt + pepper

large green apple, cored and cut into 1″ chunks (I leave the skin on)

(4) 6″ long celery stalks, trimmed and cut into 2″ chunks

dried apricots (read the label to make sure the only ingredient is dried apricot)

roasted, unsalted slivered almonds

cup homemade paleo mayonnaise (or store bought paleo mayo)

salt + pepper (or more to taste)

Butter lettuce leaves or mixed greens for serving

Rimmed baking sheet

Parchment paper or aluminum foil

Instant read meat thermometer

Food processor with S-blade attachment

Large mixing bowl