INGREDIENTS
9 oz
leftover cooked chicken (cut into 1″ cubes)
1
avocado (diced)
25
red grapes (cut in half)
1
red apple (diced)
1
celery rib (sliced)
1 oz
pecans (chopped)
1/4 cup
fresh parsley (chopped)
Leafy greens to serve
1/2 cup
sour cream (or plain Greek yogurt)
2 oz
soft unripened goat cheese
1
tbsp milk of your choice
1 tbsp
unpasteurized honey
1 tbsp
fresh rosemary (chopped)
1/2 tsp
pure vanilla extract
1/2 tsp
salt (I use Himalayan salt)
1/4 tsp
black pepper