Yes it is time for another one of those un-recipes where it seems insane to have the audacity to call this a recipe, yet despite the fact that it has only four ingredients plus salt and pepper, it is oddly elegant and quite tasty. The cranberries add sweetness and tang while the celery adds crunch and character. It can be made egg-free and soy-free as well as gluten-free dairy-free corn-free and free of all the other major allergens. Unlike most of my other salads, this recipe is also free of onion and garlic making is suitable for more social occasions as well as those who cannot have alliums.
3 cups shredded cooked chicken. I prefer boneless thighs.
1 cup raw diced celery
1/2 cup mayonnaise (use Earth Balance mindful mayo if you need egg free and soy free, I used Hain’s safflower mayo which is soy free)
1/2 cup sweetened dried cranberries.
Knife and cutting board for dicing celery
Mix all ingredients in a bowl. Add salt and pepper to taste. Seriously that is the entire recipe. I guess you do have to shred the chicken and dice the celery.
A scoop of this is wonderful on arugula with its spicy leaves. It is also good on its own. Paired with greens and bread it is dinner. It is a complete summer dinner no matter what your spouse tells you and it contains no junky carbs.