Chicken salad was a staple growing up. Our grandmother made a similar recipe for our crew during harvest time on the farm. We added our own twist and made it dairy free. We hope you enjoy it as much as we do.
Serves 2
2 cups organic chicken, cooked and shredded
1 large carrot, chopped
1 stalk celery, chopped
½ red onion, chopped
⅓ cup dried cranberries
1 tablespoon chives, chopped
1 teaspoon dried dill
1 teaspoon dried tarragon
½ cup vegan mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon olive oil
Salt and pepper to taste
Mix together chicken, veggies, dried cranberries, and herbs. Add remaining ingredients and mix thoroughly.
