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Ingredients
- 1 cup cooked and shredded chicken (you can use rotisserie chicken)
- 1/2 cup avocado oil-based mayonnaise
- 1 small sweet potato , cooked and cubed
- 2 tbsp red onion , chopped
- 1 stalk celery , chopped
- 2 tbsp dried cranberries
- 2 tbsp pecan halves
- lettuce leaves for serving (optional)
Ingredients
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Rate this recipe!
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Instructions
- Start by adding the shredded chicken and mayo to a large mixing bowl and mix well.
- Add in the cooked and cubed sweet potato, red onion, celery, cranberries, and pecan halves. Mix well again.
- Chill for 30 minutes (or overnight) to enjoy as an easy on-the-go lunch.
- Serve with lettuce leaves to use as your “bun” or “bread” if desired.
This is good. I put less mayo in than it called for.
I loved this recipe! I’ll definitely add this to my regular lunch rotation. I used regular mayo instead of avocado oil. I agree that you could use quite a bit less mayo than the recipe calls for. Might try adding half that amount next time.
So easy to make and delicious!! Love the addition of sweet potatoes!
So glad you liked this recipe, Corinne! 🙂