Chicken Salad

Today, I decided to make my easy Chicken Salad recipe and decided to share how I do it using Facebook Live. It’s such a simple recipe to make. It makes a perfect lunch and is a great substitute for the usual (smelly) tuna salad.

One Recipe Many Ways!

There are many different ways to enjoy it. I suggest serving it,

• on top of a slice of whole wheat toast
• inside of a wrap
• on top of a lettuce salad; mixed greens or spinach
• on crackers
• inside a hollowed out tomato
• on its own!

[FB Live video will be inserted here after broadcast]

I hope you enjoy this recipe. I recommend making it in advance and refrigerating it for later. It’s a great time-saver and simple lunch or dinner solution.

Yield: 6

Easy Chicken Salad

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Ingredients

• 2 12.5 oz cans chicken, white meat, packed in water, drained
• 1/2 cup celery, diced
• 1/2 cup onion, purple or white, diced
• 1 8 oz can water chestnuts, drained, chopped
• 1/4 cup walnuts, chopped
• 1 cup seedless grapes, halved

Dressing

• 1/2 cup mayonnaise, light
• 1/2 cup sour cream, fat free
• 1 tbsp Dijon mustard
• 1 tbsp curry powder
• pepper, to taste

Instructions

1. Combine chicken mixture with dressing. Mix well.
2. Refrigerate until ready to serve. I recommend letting it chill for at least two hours to bring out the flavor.

Notes

Scoop the seeds out of a tomato or bell pepper and serve a scoop of chicken salad inside, or serve over a piece of whole-wheat toast or a plate of mixed greens or baby spinach.

You may choose to substitute raisins or cranberries for the grapes, or pecans for the walnuts.