August 21, 2007
Blue Ribbon Chicken Salad!
Instead of taking leftovers to work, I decided to make something specifically for lunch! This chicken salad is so easy it almost makes itself!
Poach 3 salted and peppered boneless, skinless chicken breasts in chicken broth over medium-high heat for 40 minutes or until cooked through. Toast 1/2 cup sliced almonds on cookie sheet in oven preheated to 375 degrees until fragrant, about 10 minutes.
Thinly slice 2 spring onions and 2 celery stalks. When chicken is done, shred it or cut it up into small pieces. Put everything in a bowl and spoon in a few tablespoons of mayo, stirring, until desired consistency. I don't like it very mayonnaisey. At this point, you can add a handful or two of halved grapes- any seedless variety. I didn't add them because they didn't have them at my Publix. Anyway, grapes or not, mix it all up and...voila! Lunch for a couple of days- if it lasts that long...and the eggs.