The perfect protein packed lunch!
Recipe Adapted from Joanna Gaines' Magnolia Table
5 cups of shredded chicken (rotisserie chicken, or poached)
1.5 cups halved red grapes
3/4 cup chopped pecans
1/4 cup thinly sliced green onions (green portions)
1 cup olive oil mayo
Pink salt, to taste
Pepper, to taste
Add garlic salt, to taste
Combine the chicken, grapes, pecans, and green onions in a large bowl and toss together. Add mayo and salt and pepper to taste. Stir until combined.
Optional, serve on bibb lettuce.
Keeps in fridge for up to 3 days. YUM!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.