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Makes 8 Servings

Ingredients:

• 2 lbs cooked & shredded chicken. I use my Instapot to cook 2.5 lbs of raw chicken (which cooks down to 2 lbs). Shred with fingers. Set aside.
• 1 Cup avocado-based mayonnaise (preferred brands: Chosen Foods, Sir Kingsington’s, Primal Kitchen)
• 1 Bunch of celery, rinsed and thinly sliced (about 1 lb)
• 6-10 green onions, sliced thin
• 1 tbs apple cider vinegar
• 1 cup unsweetened rasins (or 2 cups red seedless grapes, cut in halves)
• 2-3 tbs dried dill weed (I prefer 3)
• 1 tsp garlic powder (I prefer 1 tbs)
• 1/2 tsp ground pink Himalayan sea salt
• 1/2 tsp ground black pepper
• Optional: 3 oz of Baby Spring Mix Lettuce/Serving

Method:

1. Cook 2.5 lbs of raw chicken using desired method (I prefer using the instapot and adding one cup of chicken broth or chicken stock)
2. 2. Hand-shred chicken once the meat has cooled. Set aside.
3. Mix 1 cup avocado-based mayo with the apple cider vinegar, dill, garlic powder, salt, pepper, and green onion.
4. In a large bowl, combine shredded chicken, mayonaise mixture, celery, and raisins (or grapes). Mix Well or shake well in a covered container.
5. Enjoy 8 servings à la carte or served over 3 oz of Baby Spring Mix Lettuce (preferred)