top of page

LWF Chicken Salad

  • Writer: Suzi McKee
    Suzi McKee
  • Jan 27, 2017
  • 1 min read

Updated: Feb 25, 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

Comments


MAKING A DIFFERENCE IN WOMEN'S LIVES

  • LinkedIn

LiveWellFit  Amarillo, Texas

Site by

Website by Megan Beasley
bottom of page