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LWF Chicken Salad

Updated: Feb 26, 2020

One roasted chicken, de-boned with skin removed 4 organic eggs, boiled 2 cups celery, chopped ½ cup purple onion, diced ½ cup Bubbies kosher dill relish ½ teaspoon turmeric ½ teaspoon Himalayan sea salt ½ teaspoon pepper ½ cup safflower mayonnaise ¼ teaspoon paprika

Combine all ingredients in large bowl. Stir to combine. Sprinkle top with paprika. Serve with carrot slices and celery sticks or spread on gluten-free toasted bread.

Makes 6 to 8 servings

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