Ingredients
  

  • 1 bulb fennel- shredded fine
  • 1/4 cup parsley leafs minced
  • 1/4 cup cranberries
  • 1/4 cup toasted pecans
  • 1 large cooked chicken breast shredded
  • 1/2 cup mayo or sub plain hummus
  • 1 tbs mustard
  • salt and pepper

Instructions
 

  • Rinse and chop fennel bulb into tiny pieces ( carefully use a mandolin to get super thin slices, and then chop into small pieces) and add to a large mixing bowl
  • Shred the cooked chicken breast into the bowl. Chop pecans into small pieces.
  • Add Parsley and cranberries, then toss all the ingredients together with the mayo, mustard, s&p
  • Adjust mayo and salt/pepper to taste