Hawaiian Chicken Salad
- Bake a chicken breast or two, depending how many people you are serving. Try to source local or organic if you can.
- Shred the chicken breast and toss in a medium bowl.
- Chop up celery, green onions, even radishes if you have them and throw in the bowl with the chicken.
- Grab whatever fresh herbs you have available and shred them into the bowl. I used dill, parsley, basil and lemon thyme.
- If they are in season, add as many garden fresh peas as you have access to.
- Toss with Bragg's Organic Hawaiian Dressing and a touch of balsamic vinaigrette. Refrigerate for a few hours and enjoy!