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Prep Time: 3 Minutes Cook Time: 6 Minutes |
Ready In: 9 Minutes Servings: 6 |
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I devised this one on my own after I took a liking to this particular salad. Remember, eating it as a sandwich is optional. Some of the people who've eaten my chicken salad like it as a salad. Ingredients:
1 (12 1/2 ounce) can chicken breasts, in chunks |
1 stalk celery |
4 baby carrots |
7 grapes |
12 sea-salted almonds |
1 tablespoon full of creamy italian salad dressing (optional) |
Directions:
1. Wash hands thoroughly.
2. Open and drain the canned chicken. Empty the can into a medium-sized mixing bowl and use the lid from the can to chop the pieces smaller, if so desired.
3. Use a knife (I use a clean steak knife myself,) to chop up the carrots and the celery stalk into small pieces. Then add both to the bowl.
4. Use the knife to cut the grapes into quarters, then add to the bowl.
5. Add the almonds.
6. Add the tablespoon of salad dressing. (Optional.) If salad dressing cannot be added, I find that using a little bit of lemon juice works fine.
7. Use hands to mix salad thoroughly. Make sure you have washed them prior to this step.
8. Wash off your hands and serve the salad with a spoon. Whether you eat it on a sandwich with lettuce or just as is, is entirely up to you. Just be sure to enjoy!
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