Chicken Salad Sandwich with Grapes and Walnuts Recipe
Cook Time: 0 Minutes
Phase: Phase 2
0 1/2 cup, chopped English Walnuts
24 oz, raw (yield after cooking, bone removed) Chicken Breast
0 1/2 cup Real Mayonnaise
0 1/2 cup, seedless Grapes (Red or Green, European Type Varieties Such As Thompson Seedless)
0 1/2 cup, chopped Red Onions
0 1/4 cup chopped Celery
1 dash Salt
1 dash Black Pepper
2 serving Mama Lupes Low Carb Tortillas
- 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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