This recipe has been a staple in my diet for the past year or so and I think I’ve perfected it! The original recipe comes from Amy Migdalia. She was on a podcast with Mallory Ervin and gave some pretty solid health and nutrition advice. I ended up subscribing to her email list and got this recipe in return.

I added my own take on the recipe that I’ll be sharing here. I’m really not great at recipes, I usually don’t measure anything so I’ll do the best I can.

The recipe calls for two chicken breasts, but I use rotisserie chicken from Kwik Star (a popular gas station in the Midwest).

• 1 cup (ish) of shredded chicken
• 2-3 stalks of chopped celery
• 1/2 a red onion
• A handful of chopped spinach or arugula
• 2 good spatula scoops of Primal Kitchen mayo (or any mayo, I LOVE primal kitchen!)
• Pink Himalayan salt to taste
• Pepper to tase
• Lime Juice to taste
• Dried cranberries

Now I love adding cilantro and green onions to everything so I add that too. This makes a small batch, about 4 servings. I put it in a small Pyrex and shake it all up to mix.

My favorite way to eat it is with these crunch master crackers – I love all of the crunch master brand of crackers but aged white cheddar was my favorite! I just eat it like a dip or on bread. It’s so so good, I hope you try it! Let me know if you love it as much as I do!

Hungry for more? Check out my latest posts!

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• “Who am I if no one is looking?”
• The PERFECT Lightweight Tee!
• May 2023 – Quilter and Cross Stitch Tee Launch!
• The Text Message

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