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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Lindsey’s Chicken Salad

Submitted by Lindsey Lee Hirsch, Buzz reader | August 1, 2016
Ingredients: 

2 cooked chicken breasts (boiled or store-bought rotisserie)
20 sliced red grapes
5 sticks chopped celery
Fresh or dried dill, to your taste
1 freshly squeezed lemon
1½ Tablespoons Dijon mustard
Mayonnaise or aioli to bind ingredients
Finely ground sea salt
Ground black pepper
Optional: toasted walnuts

Recipe directions: 

Using your fingers, shred chicken breasts. Place in mixing bowl with sliced grapes, chopped celery, dill, lemon juice and dijon. Stir to combine. Add just enough mayo to bind the chicken and keep it moist. Add sea salt and black pepper to your liking. Spread on whole-wheat sandwich bread. Optional: Add Bibb lettuce leaf. Makes 4 sandwiches.

Alternatives: For tuna salad, follow same recipe, but use quality tuna instead of chicken. (Hint: I prefer tuna packed in olive oil and drained.) Non-bread option: Scoop into cucumber or celery boats.

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