Jennifer's StoryThis is a very quick lunch idea for those on the go. It also makes great mini sandwiches for parties or get-togethers.
4.5 oz. can chunk chicken breast
stalk celery, ends trimmed, diced
chopped pecans or walnuts
red seedless grapes, quartered
cocktail bread, optional
whole wheat bread, optional
salt & pepper, to taste
1Drain chicken and rinse through cold water. Drain well. In small mixing bowl, combine chicken, mayonnaise, celery, and pecans; mix well with fork. Add salt and pepper to taste. Gently fold in the grapes.
2On toasted whole wheat bread or toasted cocktail bread, spread desired amount of chicken mixture onto one of the slices of bread. Top with a slice of tomato and the other slice of bread.
3Store any leftover chicken salad in the refrigerator.