1 rotisserie chicken, shredded
(I use both the dark and white meat for this)
½ cup of unsweetened dried cranberries
2 stalks of celery, chopped
1 tbsp of Primal Kitchen’s Mayo
Pink sea salt & pepper to taste
1) Shred the chicken into a medium sized bowl. Be careful to avoid getting in any of the bones or skin.
2) Add the cranberries, celery, sea salt and pepper. Mix until thoroughly combined.
OPTIONAL PLATING: I love eating this in romaine lettuce cups and garnished with some microgreens!