PALEO CRANBERRY CHICKEN SALAD

A classic, creamy chicken salad is essential to any Texas picnic arsenal. This recipe is special because it appeals to all tastebuds and textures. Take it with you to work in a tupperware, wrap it in a lettuce leaf, serve on a salad or as an appetizer on cucumber slices. This is my FAVORITE lunch. 

Cranberry Chicken Salad
makes 2 servings

2 cups cooked chicken breast, shredded or minced

1/4 cup homemade mayonnaise, or more to taste

1/4 cup red onion, minced

1 stalk celery, minced

1/4 pecans or walnuts, minced

1-2 Tablespoons unsweetened dried cranberries, minced

2 teaspoons lemon juice

Salt and pepper, to taste

Directions

Mix all the ingredients together in a bowl. Cover and refrigerate at least one hour before serving. Keeps 4-5 days in the refrigerator.