Serves: 10             Serving Size: ½ cup


½ cup dried pichuberry

1 pound chicken breast, cooked and shredded in a food processor

1 fuji apple, diced

4 celery stalks, sliced

½ medium red onion, diced

5 tablespoons light mayonnaise

Salt and pepper to taste


  1. In a medium sized bowl, add the pichuberries, chicken, apple, celery, onion, mayonnaise, salt and pepper. Mix thoroughly to make sure all the ingredients are evenly distributed.
  2. Serve on toast or on top of mixed greens.
    Recipe from Manuel Villacorta, MS, RD author of Peruvian Power Foods and Whole Body Reboot.

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