For some reason I’ve had a hankering for chicken salad lately – I’m not sure if it was inspired by the cherry chicken pasta salad that I recently made or the desire to find something new and exciting for lunch, but this is the perfect light lunch for a sunny, summer day. This lunch proved to be quite filling over a bed of arugula and I love the juicy sweetness that the grapes added. An added bonus? Two lunches completed on Sunday, which significantly cuts down on my normally ridiculous lunch prep.
Chicken Salad - 2 servings
- 1 organic chicken breast
- 4 stalks celery, chopped
- 2 green onions, sliced
- 2 cups red grapes, sliced in half
- 1 Tbsp light mayonnaise (I used a vegan canola oil mayo)
- 2 Tbsp Simply Boulder Culinary Honey Dijon Sauce
- salt & pepper
Poach or cook chicken breast. Let cool and cut into pieces. Combine all ingredients and chill for at least 1 hour. Serve over greens or on bread.