thepeacefulmom.com shared this recipe. I tend to use canned chicken for a quick lunch.
2 baked chicken breasts shredded
1/4 medium red onion diced
2 stalks celery diced
1/2 medium Granny Smith apple chopped
1/4-1/2 cup mayonnaise
Salt to taste.
In a large glass bowl, combine first four ingredients.
Add desired amount of mayonnaise (we add less to make salad drier) and stir until well incorporated.
Refrigerate for 2-4 hours to let flavors combine.
Serve with tortilla chips.
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.