LWF Chicken Salad

January 27, 2017


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

Tags: Motivate Your Family

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