Chicken Salad Sandwich with Grapes and Walnuts Recipe
Cook Time: 0 Minutes
Phase: Phase 2
2 serving Mama Lupes Low Carb Tortillas
24 oz, raw (yield after cooking, bone removed) CHICKEN BREAST Tony Downs Foods Co
0 1/2 cup, seedless Grapes (Red or Green, European Type Varieties Such As Thompson Seedless)
1 dash BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
0 1/2 cup, chopped Red Onions
1 dash SALT Morton Salt, Inc.
0 1/4 cup chopped CELERY Ahold Usa, Inc.
0 1/2 cup REAL MAYONNAISE Unilever Bestfoods North America
0 1/2 cup, chopped ENGLISH WALNUTS Hy-Vee, Inc.
- 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.
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