This fast and easy chicken salad has become a household favorite! My 5 year hates chicken but asks me to make this almost every week, and I am happy to do it! Its incredibly easy and though it yields enough to last for a few days, its usually gone in a flash!
Gluten-Free Sweet & Savory Chicken Salad
Small package of Chicken Breast – Baked at 425 degrees with real butter and fresh garlic for 1 hour. Cool and chop.
1/2-3/4 cup of mayonaisse (I like to make mine from scratch, but will use any containing little or no soy oil)
1 medium Pink Lady Apple (diced)
1/2-3/4 cup dried cranberries
1/2 cup of raw sunflower seeds
1 cup of halved (I often quarter mine) grapes (red or green)
1-2 stalks of celery (thinly sliced)
1 tsp of mustard (your choice)
Drizzle 1-2 tsp of Black Truffle Oil (substitute olive oil)
1 cup of Goat Cheese feta (or regular Feta)
Sea Salt and fresh ground pepper to taste
Mix, Chill & Enjoy!!!!
Optional Add- Ins:
Avocado, Walnuts, Cherry Tomatoes (halved) and Baby Spinach*
Another great way to serve and enjoy this salad is in lettuce cups. Crisp and delicious!!!