Chicken Salad Sandwich with Grapes and Walnuts
13.0g
Net Carbs
31.7g
Protein
38.0g
Fat
3.5g
Fiber
504
Calories
Ingredients:
- 24 ounce raw (yield after cooking, bone removed) Chicken Breast
- 1/2 cup, seedles Grapes (Red or Green, European Type Varieties Such As Thompson Seedless)
- 1 dash Salt
- 2 servings Mama Lupes Low Carb Tortillas
- 1/2 cup chopped English Walnuts
- 1/2 cup Real Mayonnaise
- 1 dash Black Pepper
- 1/4 cup chopped Celery
- 1/2 cup chopped Red Onions
Directions:
- Heat oven to 400°F. Spread walnuts in a single layer on a baking sheet and toast until fragrant and golden brown, about 5 minutes.
- Place chicken in a medium saucepan and cover with cold water. Bring to a simmer and poach chicken is cooked through but still tender, about 12 minutes. Remove from saucepan and cool slightly.
- Cut warm chicken into ½-inch chunks and place in a mixing bowl. Add mayonnaise, walnuts, grapes, onion and celery and mix well. Season with salt and pepper.
- Stuff chicken salad into pita pocket halves and serve, or chill until ready to eat.
