2 chicken breasts, poached 1/4 cup sunflower seeds 2 cups celery chopped 1/4 cup Chicago Sauce 1/2 cup mayo 1 tsp. Apple cider vinegar 1 Apple, diced, optional 1/2 tsp salt 8 turns on the pepper grinder
1. Shred the chicken into little pieces. 2. In a mixing bowl combine all the ingredients together. 3. Serve room temperature or chilled.