Roasted Chicken Salad Wraps

1 whole chicken breast

Juice of 1 lemon

2 tsp mixed herbs

2 carrots, diced

2 celery stalks, diced

1 green apple, diced (or firm pear)

1 cup chopped kale

1 onion, chopped

¼ cup mayonnaise

¼ cup plain yogurt

1 tsp cider vinegar

1 tsp maple syrup or sorghum syrup

Sea salt and pepper to taste

I have tried most raw vegetables in this salad recipe such as: cauliflower, broccoli, shredded cabbage, beet greens, sweet peas, sweet peppers, jicama, kohlrabi, parsnips, parsley, zucchini, etc.

Squeeze lemon juice on chicken breast, sprinkle with 1 tsp mixed herbs.

Bake in 350 degree oven for 25-35 minutes. (Or in a skillet on medium low, with lid on)

In a large bowl, add all chopped vegetables.

Add mayonnaise, yogurt, herbs, vinegar, syrup and salt and pepper.

Add diced roasted chicken.

Mix and Blend well.

Serve on crunchy lettuce leaves.