Chicken Salad

Chicken breast is a staple in our home. It is my husband’s favourite part of the chicken. It is perfect for quick and easy dinners as it’s high in protein and lean on fat. I tend to always have leftover chicken in my fridge. This recipe came about because I was starving and wanted to make something very quickly. I was sick of plain chicken chopped up in a salad and wondering how I can jazz things up a bit. I think I succeeded. Not only is this recipe super simple, but you can whip up a larger batch and keep it in the fridge for easy lunches all week long.

Mildly seasoned chicken breast, oven roasted and finely chopped up in a food processor. I added in grapes, celery, red onion, lemon juice and mayo. The perfect sweet and spicy bite. This chicken salad is worth gossiping about!

Chicken Salad

Yield: 4-6 sandwiches

INGREDIENTS:
2 chicken breasts
2 celery stalks, small dice
1/4 cup red grapes, quartered
2 tsp red onion, finely chopped
1/4 cup mayo
1 tsp lemon juice
Salt/pepper, to taste

DIRECTIONS:
1. On a baking sheet, place chicken breasts, spray with cooking spray and lightly season with salt and pepper. Roast in 350 degree oven for 30 min or until cooked through and juices run clear. Remove, set aside to cool.
2. Once, chicken breasts have cooled, place into a food processor and pulse until the chicken is finely chopped.
3. Place chicken into large bowl. Add in the grapes, celery, onion, lemon juice, mayo and salt/pepper. Serve on top of your favourite bread. Enjoy!