Chicken Salad

Ingredients:

• at least ½ roasted medium chicken (about 1 lb shredded meat) *reserve skin for optional crispy topping
• 2-3 celery stalks, chopped
• ½ medium red onion, finely chopped
• 1 lemon, juiced
• ½ cup fruit of choice (raisins, currants, grapes, apples, etc.)
• 1-2 tablespoons Primal Kitchen Avocado Oil Mayo
• 1-2 tablespoons mustard of choice
• Pink or sea salt & fresh cracked pepper to taste
• *optional: hot sauce

Instructions:

Place shredded dark and light meat into a large mixing bowl. Add celery, onion, fruit of choice, mayo, mustard, lemon juice, salt, pepper, and optional hot sauce to taste. Stir until evenly incorporated. Add more mayo or mustard to your liking. Refrigerate chicken salad. *Optional Crispy Skin Topping: Heat a dry cast iron pan to medium heat. Add reserved chicken skin and fry on both sides until crispy. Remove from the pan and set on a paper towel to drain excess oil. Assemble chicken salad on top of a bed of radicchio leaves, or gluten-free option of choice, with crispy skin topping. Enjoy!