As I continue in my quest in not eating out, I have to conquer the worst meal of the day…..lunch. It’s not that I don’t like lunch, but it is that as a teacher my lunch time is usually used for other things. I am known to grab something in a bag or a box or run through a drive thru instead of a healthy lunch of real food.
Chicken salad is not something that I’ve been a fan of. I realize that there are about a million recipes for chicken salad out there and I really haven’t found one that works for me. It’s either too bland, too mushy, even too chicken-y (yes that’s a word!).
This recipe is one that I altered after trying several different other kinds. The main thing that works for me is the zip from the chili powder, the sweet from the grapes, and the crunch from the almonds. I eat this with crackers, or in a whole grain wrap. It’s not just my favorite, but it’s also a favorite of everyone in the house. I now have to hide it in the back of the fridge to be able to make it last.
- 1.5 cups Diced Cooked Chicken Breast
- 1/2 cup Green or Purple seedless Grapes, quartered
- 1 Stalk Celery, trimmed, diced
- 1/3 cup Mayonnaise
- 1/8 tsp. chili powder
- 2 Tbsp. slivered almonds
- Combine chicken, grapes, and celery in a bowl.
- Combine with mayo and chili powder (add salt and pepper if desired)
- Refrigerate for at least 30 minutes before eating.