Ingredients
- 3 cups cooked chicken, diced
- 1/2 cup mayonnaise
- 1/2 cup finely chopped celery
- 1/3 cup sliced green onions
- 2 teaspoons lemon juice
- 2 teaspoon Elizabeth’s Salt (more to taste)
Instructions
- Add all the ingredients to a bowl and combine well. The salt will need about 30 minutes to dissolve. Add more salt if needed and add pepper to taste. Chill in the fridge until ready to serve.
- Serve on sliced bread, croissants or with crackers. For a low-carb version serve as lettuce wraps, with pork rinds sliced vegetables or all alone.