
Chicken and Grape Salad
Cooking for one person can be hard—the best thing about this salad is you can make a batch and it’ll feed you for a while. It’s as versatile as it is tasty. You can eat it as a side dish, use it as a filling for a delicious sandwich, wrap it in a tortilla for an on-the-go lunch, or fill a lettuce cup to make it keto. You can play around with the fillings to change it up; try trading out grapes and almonds for apples and walnuts.
Ingredients,
yield 4 Cups
• 2 cups cooked chicken breast, diced
• 2 tablespoons lemon juice
• 2 stocks celery, diced small
• 1 cup grapes, halved
• 2 hard-boiled eggs, diced
• ½ cup Mayonnaise
• 1 teaspoon Dijon Mustard
• ¼ cup slivered almonds, toasted
I use leftover rotisserie chicken or cook a whole boneless, skinless breast, seasoned with salt and pepper. In a small, dry fry pan, toast the almonds, watching carefully that they don’t burn.
In a large bowl, mix mayonnaise, lemon juice, and mustard. Place everything into the bowl and mix well, taste and adjust seasonings or maybe add a little more salt and pepper.
Kacey Roasauer met her husband in culinary school, and then they both worked in multiple high-end restaurants, ultimately trading in the table clothes to help open a food truck in Seattle. Since moving to Spokane, Kacey started Rosauer’s Kitchen where she combines her love of sharing food and photography. Find her on Instagram @rosauerskitchen. Find more recipes at rosauerskitchen.com.
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