A quick and easy chicken salad, perfect for lunch, made with slow-cooked shredded chicken, avocado oil mayo, apple, celery, walnuts, and dried cranberries, served on bread with spinach and fresh dill.
Place 2 organic chicken breasts in the crockpot until fork tender. Shred the cooked chicken and mix it with avocado oil mayo, chopped apple, chopped celery, crushed walnuts, dried cranberries, and salt and pepper. Top the chicken salad on a piece of Sonoma bread with spinach and fresh dill. Serve with Hippeas snacks and grapes on the side. Add some avocado if desired.
