INGREDIENTS
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4 chicken breasts, cooked and shredded (I shred with a fork)
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1 1/2 cup grapes, sliced in half
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1 cup walnuts, chopped
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1 cup Greek yogurt
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2 tbsp mayo (I use one made with avocado oil to keep it friendly to inflammation)
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2 tbsp apple cider vinegar
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2 tablespoons stone ground mustard
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1 tablespoon onion powder
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Salt and pepper to taste
MAKE IT
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In a large bowl, add all ingredients and mix. Adjust salt as needed.
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Store in a glass container in the fridge and enjoy all week 🙂
