Here’s a recipe to make something of leftover pulled chicken. I have lots of this in my house usually since I make my own bone broth with a whole chicken and an extra pack of legs. You can also use what’s left on a rotisserie chicken. There’s no mayo in it to keep it on the “healthier” side of things. I love to smash a bunch of this chicken on my collards wraps with shredded purple cabbage, carrots, cucumber and some vegan feta cheese.
This is a great, multi-purpose protein add to many meals; such as wraps, salads, eat with crackers or straight up with a spoon. If you like a bit of sweet in your savory, add a 1/2 cup of sliced purple grapes or dried cranberries. Your world, no judgment. 😉
| Servings | Prep Time |
| 8 2-3 tbsps | 20 mins |
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This is a great, multi-purpose protein add to many meals; such as wraps, salads, eat with crackers or straight up with a spoon. If you like a bit of sweet in your savory, add a 1/2 cup of sliced purple grapes or dried cranberries. Your world, no judgment. 😉
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Ingredients
- 1 1/4 cup Cooked chicken chopped or pulled
- 1 cup Celery finely diced
- 2 tbsp Fresh parsley finely diced
- 1 tbsp Fresh chives finely diced
- 1/2 cup Mashed avocado about 1 whole, medium hass
- 3 tbsp olive oil
- 3 tbsp Kite hill almond plain yogurt
- 3 tbsp Apple Cider Vinegar
- 2 tsp Jane's Mixed up Salt
- 1 tsp Ground pepper
- 1 tsp Ground mustard
- 2 tbsp Fresh Lemon Juice about half medium size lemon
- Salt to taste
Optional
- 1/2 cup Sliced grapes or dried cranberries
- 1/2 cup pecans or walnuts
Servings: 2-3 tbsps
Instructions
- Mix all ingredients in large bowl and combine well. Feel free to adjust flavor palate if need be. If you like it creamier/richer, add more yogurt and olive oil. If you like it with more tang, add more ACV or lemon or salt, or a bit of all three.
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