This makes a great lunch option for using leftover grilled chicken. For parties, stuff endive leaves with the chicken salad and top with fresh microgreen sprouts. yum!
Ingredients
- 1/2 pound grilled chicken (or 1 1/2 cups of shredded roast chicken)
- 1/2 cup finely diced organic apple
- 1/2 cup finely diced organic celery
- 1/4 cup chopped walnuts
- 1/4 cup organic raisins, currants or dried cranberries
- 2-3 tbsp mayo
- Pinch of dried tarragon
- Sea salt, to taste
Instructions
- In a medium-size mixing bowl, add apple, celery, walnuts and raisins (currants and dried cranberries are also delicious!).
- Add two tablespoons of mayo and mix to incorporate all ingredients together.
- Dice grilled chicken into bite-size pieces (or use shredded roast chicken). Add to mayo mixture.
- Season with a pinch or two of dried tarragon and Celtic sea salt to taste.