Shredded Chicken Salad

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I love chicken salad!  I’ll eat it on a bed of lettuce, in a sandwich, in a wrap, with plantain chips or any other kind of cracker, or just plain with a fork.  Seriously, the best thing ever.  It’s all about the texture when it comes to chicken salad.  I like it to be smooth and creamy, not chunky.  It took me a while to perfect this recipe to exactly the taste I was going for.  I make a big batch of it on Sundays to have during the week for lunches.   Seriously, the best.

makes 4 servings

What you need:

  • 2 cups shredded chicken
  • 1/4 cup dried cranberry
  • 1/4 cup diced celery
  • 1/4 cup diced red onion
  • 1/4 cup sliced almonds
  • 1/4 cup almond meal
  • 6 oz plain greek yogurt (I used 0% fat)
  • 2 tbsp mayo
  • 1 tbsp raw honey (melted)
  • 1/4 lemon squeezed
  • salt/pepper to tast

What you do:

  1. Toss everything into a kitchen aid
  2. Mix on medium speed
  3. All done!  Eat now or store in an air tight container for later!

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