Instructions

1. Poach the chicken breast, then let it cool. If you don’t know how to poach chicken you can do it two ways, stove top in a skillet with a lid and some water (link above) or throw it in your pressure cooker with some water.
2. Drain the chicken, then let it cool. Use your fingers or two forks to shred it, pulling it into threads and small chunks.
3. In a large bowl whisk together the mayo (or yogurt), lemom juice and seasoning until well combined. Take a taste, yum!
4. Slice your seeded and peeled cucumber into 1/4 thick half moon slices, add it to the bowl with the fennel too. Add in the shredded chicken and toss everything until well coated in the French Onion dip.
5. Serve with crackers, I love Jilz paleo crackers, they’re like 7g of carbs per 10 crackers. Avocado, berries and arugula go well too and make a really pretty spread!
6. Store in the fridge in an airtight container for up to 4 days.