Chunky Chicken Salad

(3) Chicken Breasts – Roasted and cubed
1 Stalk Celery – diced
1 Spring Onion – diced
Handful Dried Cranberries
White Seedless Grapes – Cut in half
(1) Large Tablespoon Mayonnaise
Handful of Almonds
Grape Tomatoes
Almond Nut-Thins Nut & Rice Crackers
Pour two tablespoons extra virgin olive oil in zigzag pattern across bottom of baking dish. Place chicken breasts in dish. Add light EVO zigzag across the top of breasts then sprinkle granulated garlic, then lemon pepper seasoning across the top of chicken. Bake chicken breasts at 350 degrees until chicken reaches 180 degrees (test with temperature fork). Allow to cool.
Chop chicken into cubes. Add diced vegetables, fruits, and mayo. Top with almonds. Serve with grape tomatoes and Nut-Thins Crackers. Serves two (or one with leftovers).
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