1 rotisserie chicken, shredded into bite-size pieces
1 cup uncooked quinoa
2 cups broth (preferably homemade bone broth)
1/2 cup macadamia nuts, chopped
1 garlic clove, minced
3 scallions, thinly sliced
1 green apple, chopped into bite-size pieces
2 small stalks of celery, thinly sliced
Juice of 1 & 1/2 large lemons
2 tablespoons raw honey
Sea salt, to taste
1. Cook the quinoa with the broth and salt, to taste, according to the directions on the package.
2. Meanwhile, combine the chicken, diced apples, celery, scallions, nuts and garlic in a large bowl.
3. Once the quinoa is done cooking, mix it in with the other ingredients in the bowl.
4. Once everything is mixed together well, add the raw honey and lemon juice. Stir the salad until everything is well-combined.
5. Season the salad with more salt if needed (sometimes I add a little garlic powder, too, if I think it needs more flavor).
6. Refrigerate the salad over night or for at least 4 hours.
7. Serve and enjoy!