Yummy Chicken Salad for Sandwiches |
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Prep Time: 6 Minutes Cook Time: 14 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ok, this recipe is inspired by a sandwich I'd eaten at Togo's sandwich shop. The toasted almonds in the salad really set it off! The measurements are approximated as i just throw everything together and add mayo little by little to taste. I HATE goopy salads, so I use just enough to cover the chicken, but not make it goopy. Ingredients:
2 chicken breasts |
olive oil flavored cooking spray |
salt and pepper |
1/2 cup sliced almonds |
2 celery ribs, chopped |
1/4 cup red onion, thinly sliced then chopped |
3 tablespoons whole grain mustard |
1 cup mayonnaise |
Directions:
1. Preheat oven broiler.
2. Spray the chicken breasts with olive oil spray and sprinkle with salt and pepper.
3. Broil the chicken breasts for 7 minutes on each side or until cooked through. (can BBQ if you prefer).
4. Chop chicken breasts and put in refrigerator to cool.
5. While oven is still hot, spread your almond flakes on a cookie sheet and toast on the broiling rack. Please keep an eye on them because they toast quickly, and you dont want burnt almonds.
6. Once the chicken is cooled, mix in the almonds, celery, onion, mustard and mayo.
7. You can either put the salad straight onto your choice of bread and add whatever you like on your sandwiches or can be eaten out of iceburg lettuce leaves for a no carb version.
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